"Despite having lived in the city for years, not many people are even aware of the existence of this cuisine," begins Sajida Khan, founder of Culinary Craft studio, which will be the venue for a workshop on East Indian fare this weekend.
Mumbaikar Lloyd Rodrigues will conduct the session where he will teach participants how to make four East Indian dishes. The first is the Mutton Stew, which is a combination of vegetables like carrots, peas, onions and tomatoes, and mutton blended with mild spices.
The second item on the menu, shares Rodrigues, is the East Indian Potato Chops, a much-loved snack featuring crumb-coated potato mash stuffed with spiced minced meat.
"The third is a rice dish, which is colloquially referred to as Wedding Rice, since it is usually prepared as part of the East Indian wedding spread," informs Khan. The dish is akin to a pulao, and comes topped generously with fried onions and shavings of almonds and cashew nuts.
No meal is complete without dessert. And the sweet dish that participants will learn to make is a unique preparation called Letri.
Rice is a staple in the community's meals, and this dessert, too, makes use of colourful rice vermicelli mixed with generous amounts of coconut and jaggery.