Kurma

The train from Belfast pulled into Dublin's Connelly Station at noon, after a very uneventful journey.

Had a great lunch at Radha Govinda's Restaurant in Middle Abbey Street, the venue for the evening class. Tried their famous Panir Cheese Steak with Chips and Salad, which enjoys a bit of a cult following. They present it so incredibly similar to the photo in my Cooking with Kurma cookbook that I thought I'd share it with you. Are you reading this on an empty stomach?

Last night's cookery class was a well-choreographed labour of love. My Ireland host, Praghosa (pictured below, upper far left of picture) and his lovely wife Goloka (black t-shirt, gazing into space) had gone to an enormous amount of trouble transforming an upper floor room into a workable kitchen. My heartfelt thanks to them both.

Somehow all 24 of us fitted into the tiny space, and we spent a very enjoyable 4 hours in a sort of blissful culinary dance, manouevring from stove to stove, table to table, artfully constructing palatable dishes from raw ingredients under my tutelage.

Here's what we cooked:

Sweet & Sour Chana Dal Soup with Pumpkin
Zesty Lemon Rice with Fresh Coconut, Coriander & Cashews
Succulent Tomato, Peas and Home-made Curd Cheese (Matar Panir)
Dry-roasted Crispbreads (Pappadams)
Battered Crispy Fritters of Cauliflower, Eggplant & Potatoes (Pakoras)
Hot & Spicy Apple Chutney
Saffron-infused Semolina Halava Pudding with Almonds, Walnuts & Raisins
Hot Spiced Tea (Masala Chai)

I staggered home a very tired little teddy bear, to my third different bed in as many days.

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