Indian Cooking Class with Cherie Scott | Feb 2

Homestyle Indian Cooking with Mumbai to MAINE’s Cherie Scott

High-level Introduction to Indian Spices Exploring distinct regionalities and techniques in Indian Cuisine

• What is a Masala Dhabba? Indian Spice Container, explain how it has a non-negotiable spot in every Indian kitchen.
• What is a Tadka? Blooming of whole and powdered spices in ghee or oil. Demo it with the dahl below.
• Green Coconut Chutney - How to store it and use it in several ways the rest of the week.
• Make a perfect pot of Basmati Rice and a hearty pot of spice infused Dahl. Discuss the uniqueness and origins of Basmati rice, how it is not interchangeable with Jasmati, Texmati, why is it so unique and fragrant.

Menu 

• Vegetable Pakoras w/ Green Coconut Chutney & Masala Chai
• Lifegiving Lentils – Aromatic Indian Red Lentil Dahl w/ Tadka 
• Cumin-Scented Basmati Rice 

Mumbai-native Cherie Scott left India at the age of 16 and moved to Vancouver, BC. After a few stops in New York City and New Jersey, Cherie has been anchored in Boothbay, Maine now for over a decade.  In 2015, she launched her culinary blog, MumbaitoMaine.com to share her signature recipes and nostalgic anecdotes of her youth in Mumbai. In 2018, Cherie was invited to join a lineup of notable guest chef instructors at Stonewall Kitchen Cooking School where she curated an exclusive, regional Indian cooking series for 4 years. Cherie is now a guest chef instructor at the Milk Street with Christopher Kimball Online Cooking School, Boston. Cherie is the host of “Talking Food In Maine” a series of intimate one-on-one conversations with notable culinary pioneers who have made a substantial contribution to the culinary arts in the state of Maine. To celebrate Maine’s bicentennial and gastronomic talent, Cherie hosted and produced Mumbai to Maine’s podcast in 2020 showcasing some of Maine’s most accomplished culinary tastemakers. In the heart of the pandemic, Cherie launched her signature line of gourmet Indian simmer sauces: Makhani, Saag and Caldine. Inspired by her family’s heritage recipes, these simmer sauces are masterfully crafted in small batches and simmered for hours with an infusion of freshly roasted and ground spice blends. Mumbai to Maine is Maine’s first Indian-inspired and award-winning culinary brand, available nationwide on www.mumbaitomaine.com and across specialty stores in Maine.

Cherie Scott, owner of Mumbai to MAINE, LLC, Maine’s first award-winning specialty foods company, will be teaching her debut cooking class here at Now We’re Cooking on February 2, 2025.

Photo by Heidi Kirn