Washington DC Wine-TasteDC's Introduction to Indian Cooking at Passage to India

DC's Top-Rated Indian Restaurant - Ranked #23 out of the Top 100
by Washingtonian Magazine for 2008

4-Dish Demonstration Cooking Class with Lunch at

Click Here for Washingtonian Top 100 Review

Join TasteDC for an amazing introduction to the cooking of India - our Host, Chef/Owner Sudhir Seth
of Passage to India will demonstrate very unique authentic Indian dishes from a wide range of regions!
Our current cooking class at this Washingtonian Top 100 restaurant (ranked #23 overall) is the
cuisine of the South of India - future cooking classes will include cuisine from the North, East and West.
Chef/Owner Sudhir Seth was Born in New Delhi, India and learned the use of traditional ingredients and adherence
to authenticity over fusion from his mother's home cooking. His classical Indian cooking training began
when he graduated from the Hotel Management Institute, New Delhi and was then trained in all the 9 specialty
restaurants at the Taj. Sudhir then assisted Chef Paul Bocuse in the first foray of French Nouvelle cuisine
in India at the premier French Rendezvous restaurant. Other cooking stints include the Aashiaana
restaurant at the Dubai Sheraton hotel, the Welcomgroup Sheraton chain in India (he cooked for
Her Majesty Queen Elizabeth on her India tour in Hyderabad), the Sheraton group in the opening
of the Hua Ting Sheraton –a 1300 room hotel, in Shanghai in 1986. His experience in the U.S. includes
opening and operating the famous Bukhara restaurants in Chicago and New York, the Bombay Club in DC,
and Head Chef at Heritage India in Glover Park before opening his own restaurant, Passage to India.
Please Note: Types Recipes Are Included, please see the Demonstration cooking class menu below

Recent Reviews:

Washingtonian 2008: "Elegant Indian that goes beyond the usual.."

Tom Sietsema for the Washington Post in 2006: "..enveloped in a cloud of sweet spices and whisked
to a faraway place.. Passage to India is one of Bethesda's most civilized places to unwind over a meal.
It can also be one of the suburb's most delicious".

Gayot: "..awesome food, based on the concept that showcasing Indian regional cooking instead of the usual
clichéd fare of tandoori chicken and lamb vindaloo might help teach Americans about the diversity of his country's cuisine".

Indian Cooking Class Theme Menu - Indian Cuisine of the South:
1st Course:
Coorgi Murg - Chicken with cracked peppercorn, coconut milk and fresh curry leaves
2nd Course:
Hyderabadi Lamb Korma - Diced lamb in a rich almond sauce with fennel
3rd Course:
Kaikari Poriyal - Mustard seed tempered stir-fried vegetables
Dessert Course:
Kadale Payasam - Split pea lentil pudding with coconut flavor

Lunch, Tax and Tip is Included in the Price of Event