Here's a bit of interesting culinary history: In the 3rd century BC, Alexander the Great invaded India. Consequently, the Greeks (and later, the rest of Mediterranean Europe) became acquainted with the great spices of India. For centuries thereafter, the 'Spice Road' became the major trading route between East and West and Indian spices became an integral part of the world's cuisine from Spain to China. Pepper, anis, saffron, mint, cinnamon, coriander, cardamom, cilantro, cumin, jasmine and other herbs and spices vital to the many of the world's cuisines originally came

from India.

  

In this Chef's demonstration, culinary author May Fridel shares her passion for both the creative use of Indian spices and healthy cuisine in a deliciously entertaining and educational event. May will be joined by Chef Hemant Mathur, a well-known Tandoori Master noted for his innovative
cuisine at Tamarind, Diwan Grill, Amma, Devi (America's first Michelin-starred Indian restaurant in 2007) and Tulsi. Of course, great food needs to be paired with great wines. Sam Bhatia, president of Sufi Wines, who will be on hand to give suggestions on pairing Indian cuisine with wine and will lead a tasting of wine specifically chosen to enhance Chef Mathur's creations.

Lover's of classic Indian cooking should not miss this special event, so purchase your tickets quickly before this seminar sells-out.