For many in London, England, the epitome of a favorite neighborhood restaurant is the local curry shop. Dating back to the early 1800s, these restaurants transport their patrons through aromas, flavors, and textures to the days of colonial Bombay, India. Curry is an all-inclusive name for “gravy” in Indian food, and contrary to what many in the United States believe, curries are not always hot, but can run the full flavor gamut from mild and flavorful to quite spicy. In this class, Chef Stephen Lee explores the classic flavors of the curry shops from the heart of Soho, to the East London outskirts of Redbridge. His culinary offerings include a “milder” version of chicken Vindaloo (chicken simmered in a mild tamarind and garlic gravy); eggplant masala (sautéed eggplant simmered in a mushroom and wine sauce with a blend of fragrant spices); cucumber raita (the cooling yogurt Indian salad); lightly spiced basmati rice; and, for dessert, creamy kheer (a delicious cardamom-scented Indian rice pudding). Get ready to be transported by these extraordinary dishes—make this class a registration priority.