A Mosaic of Flavor: Indian Fish Curry and Chapati

This monthly series is a collaboration with the Vermont Refugee Resettlement Program. In October, we will be preparing two traditional dishes from West Bengal, India. We will learn to make Maacher Jhol, a rich Bengali fish and vegetable curry which gets its deep flavor from simmering in a cardamom, turmeric and cumin spice blend. We will also learn to make hand-rolled chapati, a popular flatbread made from flour and potatoes.  Sunia Basnet is originally from West Bengal and moved to Vermont in August 2016. Sunia is a teacher, having taught for 14 years in India and 1 year in Nepal. She is also an interpreter and speaks English, Hindi and Nepali. She has two children who enjoy cooking with their mother. Sunita is excited to share her love of Indian cooking, especially to teach participants the traditional method for rolling chapatis by hand!