Cooking with Kurma

Kurma hosted a vegeterian cooking show on SBS during the late 90s spent two nights in Bundeena. He instructed a cooking class for locals who after helping out in the preparation then dined on their yummy creations served up in pottery bowls and platters from Something at Mary’s.

Among the various dishes prepared was a cheese prepared from scratch. Kurma demonstrated how combining milk and yogurt one could in less than twenty minutes transform it into a type of cheese known as panir. The panir was then cut up into steak sized portions and then fried up and served as a main.

First night’s menu

• Creamy Gujarati Yogurt Soup (Karhi)
• Canadian Orange, Currant and Pecan-studded Wild Rice & Basmati Pilaf
• Fresh Panir Cheese Crusted in Egyptian Spice and Nut Dip (Dukkah)
• Succulent North Indian Mixed Vegetable Balls (Kofta) in Mildly-seasoned Fresh Tomato Sauce
• Lemon-infused Dubai-style Salad of Fresh Date, Toasted Turkish Bread, Herbs & Feta
• Smoky Lebanese Eggplant Dip (Babagannouj) with Flame-toasted Pappadams
• Epiphany Doughnuts in Lemon-scented Rosewater & Orange-Blossom Syrup

Second night’s menu

• Avocado-laced Gazpacho Soup
• Bengali Royal Rice (Pushpanna)
• Succulent Eggplant & Panir Cheese in Rich and Spicy Tomato Sauce
• Indonesian Crispy Corn Fritters (Perkedel Jagung)
• Fresh Mint Chutney
• Lebanese Toasted Bread Salad (Fattoush)
• Crisp Wonton Wrappers with Fresh Berries & Cream