The Telegraph
Saturday , July 27 , 2013
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Souk, the restaurant specialising in eastern Mediterranean cuisine at Taj Bengal, wore a colourful look on Tuesday as the second edition of ‘Cooking for a Cause’ got underway.

Twenty-five participants, armed with notepads, jotted down Lebanese recipes and learnt how to make some of the dishes demonstrated by chef Palash Ghosh of Souk.

The event was held as a fund-raiser for the Tata Medical Center Trust.

“Cooking is my first love and such events are both an opportunity to help people learn to cook delicacies as well as raise some money so that we can give back something to society,” said Anshu Saharia, associate director of donor relationships, Tata Medical Center, who is instrumental in organising the ‘Cooking for a Cause’ workshops.

She is planning the next session in December on the Taj Bengal terrace.

Surrounded by a bevy of eager participants, chef Palash rustled up nine vegetarian Lebanese dishes. The ladies got some precious tips too — from where to pick up imported condiments to trade secrets like using garlic curd (curd mixed with garlic paste and sumac) instead of regular yoghurt in a dish.

After a two-hour session, Palash laid out a Lebanese spread of Talas (grilled, baked bread stuffed with spinach and cottage cheese), Fatayer Batata (baked pastry with potato and Moroccan lemon) and Vegetable Tagine (fresh vegetables, chickpeas, Kalamata olives and prunes in a flavourful tomato sauce).

“It was great to see such enthusiasm among the participants. Most of these dishes are easy to cook and I tried to make them as simple as I could,” said Palash.