India is a large country with great differences in language, culture, dishes, eating habits and climate. The North Indian cuisine and especially from Punjab that I represent, is rich in chicken, lamb, vegetables and lentil dishes. Tandoori is the name for dishes that are made in a special clay oven called a tandoor. Here the festive bread naan and Basmati rice must be mentioned. Basmati rice is an extra long-grained and aromatic rice that becomes even longer when cooked. Spices that we use in Punjab, you will recognize as typical Christmas spices and not everything is completely unknown. Very many are vegetarians and do not eat eggs either, but dairy products and especially soured milk are used daily. In Norway we use kefir instead. Previously there was not much seafood here on the farm, but the good transport options have made it easier to transport fish and scampi and thus have been included on the menu.


I have now set up a new South Indian course on Monday, April 27th, so just sign up!
During this course you will make delicious dishes based on fish and seafood. The dishes from the South Indian cuisine are tastefully spiced and coconut milk is often used here. Rice is a natural ingredient and is used for all meals. Naan bread does not belong in the South Indian cuisine, here you will taste pori, a lovely festive bread, and raita of course. Finally, you will be served a delicious meal in the true Indian way where you will learn to eat without a knife and fork.
For registration and more information send an email to niru@masalamagic.com Hope to see many of you :) Have a great weekend!