This is the final ‘chapter’ of a 3-part article about Auguste Escoffier’s School of Culinary Arts’ Home Cooking series. The class was called Culinary India, and focused on home-cooking as it is actually practiced in India. Part one of the article was about the chefs and guest lecturers; part two was about Escoffier’s programs, and part three, below, contains a few of the recipes we learned during the two-day class. Enjoy!

TAMARIND CHICKEN WINGS by Suvir Saran
Ingredients:
2 TBS honey
2 TBS olive oil
1 tsp Kosher salt
1 tsp Garam Masala (GM)
1 tsp paprika
½ tsp cayenne pepper
½ tsp ground cumin
2 lbs. chicken wings, halved at the joint
¾ Cup Tamarind Chutney (see recipe, below)
Preparation:
- Preheat oven to 400F. Whisk the honey, oil, salt, pepper, GM, paprika and cumin in a small bowl. Scrape the mixture into a gallon-sized Ziploc bag, add the wings and coat well. Refrigerate for at least 30 mins, preferably overnight.
- Line a rimmed baking sheet with foil and place a wire cooling rack on top of the baking sheet. Arrange wings in single layer on rack, bake for 35 mins.
- Remove wings and baste with ¾ cup of tamarind chutney. Place back in oven and continue roasting until slightly charred and crispy; 15 – 25 minutes. Remove, sprinkle with salt and cool 5 mins before serving.
TAMARIND CHUTNEY
Ingredients:
1 TBS canola or grapeseed oil
1 tsp cumin seeds
1 tsp ground ginger
½ tsp cayenne pepper
½ tsp fennel seeds
½ tsp asafetida
½ tsp Garam Masala (GM)
1 & ¼ Cups sugar
3 TBS tamarind concentrate
Preparation:
- Heat the oil, cumin, ginger, cayenne, fennel, asafetida, and GM in a medium saucepan over medium high heat until the cumin is fragrant and lightly toasted, shaking the pan often. About 1 minute.
- Whisk in 2 Cups of water, sugar, and tamarind concentrate until fully dissolved.
- Bring to a boil, reduce heat to medium and simmer until the sauce turns dark brown and is thick enough to leave a trail on the back of a wooden spoon. About 20 or 30 minutes.
- Remove from heat and let cool. Ready!

KERALA SHRIMP STIR FRY by Asha Gomez
Ingredients:
1 lb. 20-24 count shrimp
1 tsp mustard seeds
10 curry leaves
¼ tsp turmeric powder
½ tsp chili powder
1 tsp coriander powder
1 Tbs coconut oil
Salt to taste
Preparation:
- Heat a 9 inch iron skillet, adding oil and then mustard seeds
- Once the seeds begin to pop, add curry leaves and stir
- Add all other ingredients and simmer until done and fragrant
- Serve as is, or over rice with a squeeze of fresh lemon
SIMPLY SPICED KOHLRABI by Manisha Pandit

Ingredients:
4 – 5 tender kohlrabi
1/3 Cup chana dal
2 tsp vegetable oil
¼ tsp mustard seeds
1 pinch asafetida
¼ tsp turmeric powder
1 tsp red chili powder
1 tsp brown sugar
1 tomato, cut into 6 wedges
salt to taste
Preparation:
- Soak the chana dal in about ½ cup water for about an hour
- Wash and peel the kohlrabi and discard all tough fibers; slice long and slender like a french fry.
- Heat oil in kadhai; add mustard seeds when hot. Once seeds start popping, add asafetida, turmeric and chili powder. Quickly add chana dal and kohlrabi and mix well.
- Add tomoatoes, then stir in the brown sugar and salt. Add about ½ Cup of water.
- Cover and cook until kohlrabi is tender but not soggy; about 15 minutes or so. Add more water if it looks dry.
- Serve hot with fresh rotis.
CARMELIZED PINEAPPLE IN CARDAMOM & JAGGERY SAUCE by Ammini Ramachandran

Ingredients:
1 Pineapple peeled and cut into rounds (or 1 20 oz. canned rounds, if you must)
1/3 Cup ghee
¾ Cup powdered jaggery
1 TBS orange blossom honey
1 tsp crushed cardamom seeds
Preparation:
- If using canned pineapple, drain. Heat a cast iron skillet to medium heat and add ghee. Fry slices on both sides, remove when brown spots and carmelization occur.
- Add jaggery to same skillet, along with 2 TBS water; stir. When jaggery has dissolved, reduce heat, and stir in honey and cardamom. Simmer for a minute, and then remove from heat.
- Drizzle jaggery sauce on pineapple slices, and serve.
Thank you, Allan, for sharing these recipes! I hope you enjoyed yourself as much as we did. I think I need to make the caramelized pineapple for desert soon!