Recently, our guest instructors Kelly Schaefer and Anna Papadakis came by the Barebones headquarters to lead a group of a dozen-plus students through an interactive demonstration on cooking a three-course Indian meal in cast iron—perfect for these long, winter evenings.
Kelly and Anna spent weeks combing through their extensive cookbook collection pulling favorite tips from each one to share with all of us. We especially loved the way they pulled flavors and cooking methods from different regions to customize a curry just to their tastes. Better yet was gathering around the kitchen and assembling crisp, bite-sized samosa to snack on as we took turns flipping naan, stretched-to-order, into a ripping-hot cast iron skillet.
Now grab your trusty turmeric-stained spice grinder or your favorite pre-mixed curry blend, gather some good company, and get ready to have a night you’ll remember long after the leftovers have vanished.
