Did you know that The mummy of Ramses II was found with black peppercorns stuffed in the nostrils? It was put there as part of the mummification ritual, illustrating the importance and expense of the spice of Kings.
Clove oil contains a chemical called eugenol that might help decrease pain and fight infections.
All of this and a lot more we found out at the workshop with Jitin Joshi - a Michelin starred chef who shines with his creations at the Crossing - Indian bistro at Galleries Lafayette.
The workshop started with a real lecture where we found out all secrets around spices. Jitin Joshi is a very passionate chef and you could see his eyes sparkle each time he told a story connected with his family or work. It's a real pleasure to witness people who love what they do and do it well!
Then we moved to practice - we cooked a chaat. It was the first time I've tried something like this. It's the most famous snack in India: like brotzeit in Germany, Smørrebrød in Denmark, onigiri in Japan and so on.
Sweet potato, tamarind dressing and mint chutney. You have all layers of textures: soft, crispy, chewy.
Then we were shown how to bake a sea bass in banana leaves. Simple tricks of marinating it and base for the curry sauce. It was incredible! So fresh, fragrant and compliments the sea bass.
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