Monday, September 26, 2011

In Pictures: Culinary Class

On Friday, Kandyce had the privilege of attending the culinary class here at BACAS. The professor, Sir Charles, was hilarious. He also means business in the kitchen, and is a mighty fine cook. 

The menu for the day:
Kashmiri rice pulao, chicken makhani, paneer pasanda, khameera naan and khir.

Renee, Kali, Brooklyn, Melissa, Calla and Becky modeling their aprons for class.

Sir Charles reviews the menu as BACAS Catering Department 2nd year students look on.

Rice, tomatoes, onions, nuts (cashews and walnuts) and spices (cinnamon, turmeric, cardamom, cloves, saffron, ginger, garlic, chili powder, salt and pepper) to be used in the day's menu. 

Note taking during class.

Kali Fairchild volunteering to knead the ingredients for khameera naan by hand while Sir Charles pours the  liquid ingredients out to be mixed.

Setting the final product to rise for several hours.

The makings of pulao, a rice pilaf dish with spices, fruits and nuts.

BACAS Catering Department students look on as Melissa Braunschweig grills marinated chicken pieces for chicken makhani.

Sir Charles helps a student pour saffron milk into khir, a rice pudding dessert dish.

Sir Charles rolls naan dough, which he will then cover in poppyseeds (left of frame) and toast on the stovetop.

Grilling naan on the stovetop.

The results? The best meal in India so far!

Kandyce is hoping to observe every class for the rest of the semester in the hopes that she, too, will learn to cook something delicious by the end. :)

Recipe for Kashmiri pulao
serves 4
500g Basmati rice
100 g onion, sliced
5g cinnamon
5g cardamom
5g cloves
pinch of turmeric
1g safron
10 ml milk
20g walnut
20g cashewnut
1 ltr water
50g oil
salt to taste
50 g pomegranate, apple, green and red grapes

Preheat oven to 180 degrees. When oven is preheated, turn off and do not open door. 

Wash and soak rice. Heat oil and fry onions until golden brown. Remove from heat. Fry whole spices, turmeric powder. Add rice and saute, sealing in starch. When sizzling stops, add saffron dissolved in warm milk. Add hot water and mix well. Cook rice until most of the moisture is cooked out and grains are separated and almost soft.

Spread rice into glass baking dish, cover with tinfoil and place in oven for 30-45 minutes, or until oven is almost cool and rice is completely cooked. Garnish with fried onions, walnuts, cashews and chopped fruits.

See more pictures on our Facebook album here.


  1. I had lots of fun teaching and that too for such an enthusiastic bunch of students. Wait until you get to do and see all the rest to come in the following practicals. I also suggest you have a light breakfast to feast properly after practicals. After all,.. you deserve to be pampered and spoiled for the best of your effort.
    Finally its good news for the all the ISP students and their local staff, for the commitment they(The 7member ISP Culinary Team) have made to throw a banquet before the end of the program on their learning they had.
    Happy Learning Team.

  2. ISP staff can't wait for that banquet. :) thank you, sir charles, for your kind help in teaching all of us to cook such delicious things!

  3. We all have something to be passionate about, and it's great to see that your passion is cooking. Classes, whether traditional ones or online, need to have something that will help their students feel that what they are doing is worth it.

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