Team COOK loves us some Brian Ricci. Especially when he cooks Indian. This past Friday was no exception. With back-to-back snowstorms, we had been looking forward to his spicy return to COOK. Guests always wonder how this Kennett chef learned to cook a curry. In addition to working in the kitchen at Django, Supper and Pub & Kitchen, Brian spent many years at Danny Meyer’s famed NYC restaurant, Tabla. Rival Bros. Coffee Co-Owner and former Pub & Kitchen chef Jonathan Adams (aka Jonny Mac) told us that Brian’s Indian cooking was some of the best he’d ever had and that we should invite him for an Indian-themed class. So we did…twice. We’re already looking forward to a third time around.

Below are photo highlights of Friday’s “Evening of Indian COOKing.” Enjoy!

Lily was especially proud of her giveaway mint wreath.

Prepping the first course–Sprouted Bean Salad

Papadum with chutney…think of it as the Indian equivalent of chips and salsa

Toasting the spices for the second course–Roasted Winter Vegetable Upma

Plating the Roasted Winter Vegetable Upma

Roasted Winter Vegetable Upma

Tandoori Chicken, an Indian classic