Deep Dish Dialogues with Chitra Saravanan
Join us remotely on Thursday, April 21 from 12 to 1 p.m. for the next episode of Deep Dish Dialogues. This month features Chitra Saravanan of Krisha Indian Cooking School and Arrell Scholar Katherine Eckert. Chitra will show us how to make peas pulao and coconut chickpea curry while we discuss plant-based foods and the variety of dishes that can be made from them.
Special lunchtime event with Chitra Saravanan
You can watch the recording of this event on the Gordon S. Lang School of Business and Economics YouTube channel.
In this episode of Deep Dish Dialogues we are joined by special guests Chitra Saravanan of Krisha Indian Cooking School and Katherine Eckert, Arrell Scholar and Ph.D. Candidate at the University of Guelph. We talk about plant-based foods while Chitra shows us how to make peas pulao and coconut chickpea curry.
Recipe
You can make the dishes that Chitra will be making at home. Use this recipe to learn how.
About Deep Dish Dialogues
Deep Dish Dialogues is an online monthly event series that showcases chefs and food experts and dives into impactful subjects. Each episode features new guests and a recipe connected to the topic. The audience has the chance to learn how to make new dishes while learning more about food, sustainability and our communities. This series is brought to you by the University of Guelph’s Arrell Food Institute and the School of Hospitality, Food and Tourism Management at the Gordon S. Lang School of Business and Economics.
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