Goan cuisine consists of regional foods popular in Goa, an Indian state located along India's west coast on the shore of the Arabian Sea. Goan curry is a bold, tropical combination of tomato, coriander, curry leaves balanced with the creamy smoothness of coconut milk. The use of kokum or tamarind lends a very distinct flavor. A variety of seafood can be used to make this curry, served over rice with a side of onion, raddish & lemon salad. Students to bring their choice of fish such as haddock, cod or salmon, about 1-2 pounds. Ingredients will be supplied by the instructor including a set of five basic Indian spices. A material fee of $30 is due to the instructor at the start of class. Please bring a container to take your prepared dish to share with your family.

Food is considered both a source of strength and a gift from God. Indian traditional foods are recognized as functional foods because of the presence of functional components such as body-healing chemicals, antioxidants, dietary fibers, and probiotics. These functional molecules help in weight management, and blood sugar level balance and support immunity of the body.

Nutan Pawar was born in India where she learned to cook from her mother, grandmothers and great grandmother - where cooking together was a way of life. She loves cooking both Indian dishes as well as Thai/Vietnamese foods. Her current favorite dishes are Lamb Biryani and Goan fish curry. She is a cooking enthusiast, an avid gardener and a full time real estate broker. Nutan's website is NutanPawarRealtor.com/Recipes/