{"id":7455,"date":"2026-03-07T21:01:41","date_gmt":"2026-03-07T20:01:41","guid":{"rendered":"https:\/\/kuktaparty.hu\/?post_type=product&p=7455"},"modified":"2026-03-25T09:28:59","modified_gmt":"2026-03-25T08:28:59","slug":"flavours-and-aromas-of-indian-cuisine","status":"publish","type":"product","link":"https:\/\/kuktaparty.hu\/en\/termek\/izek-es-illatok-india-konyhaja\/","title":{"rendered":"Tastes and smells - India's Kitchen"},"content":{"rendered":"
Duration: 3 hours
\n<\/strong>Number of people: 18
\n<\/strong>Technical difficulty:\"\"<\/a>\"\"<\/a>\"\"<\/a>
\nRaw material use:\"\"<\/a>\"\"<\/a>\"\"<\/a>\"\"<\/a>
\nChef: Attila Gerlai<\/h5>\n
Language: hungarian<\/h5>","protected":false},"excerpt":{"rendered":"
\n

Premium gastronomy workshop with chef Attila Gerlai<\/h3>\n

This exclusive evening will explore the sophisticated, layered flavours of Indian cuisine in professional depth and elegant presentation. The conscious use of spices, the structure of aromas and the harmony of textures will be the focus - authentic with a modern approach.<\/p>\n

Guest of the evening-<\/span>chef Attila Gerlai<\/strong>, a Small Field Restaurant<\/strong> chef, who uses his own professional experience and refined palate to show how traditional Indian cuisine can be transformed into an elegant, contemporary experience.<\/p>\n

During the workshop, we will not only prepare the dishes, but also learn about the character of each spice, techniques to balance them and the fine details of serving.<\/p>\n

Menu of the evening<\/h2>\n

\u00a0- Crispy papadam with spicy mango chutney<\/h3>\n

Delicately roasted lentil paste accompanied by a sweet and tangy homemade mango chutney. The crunchy texture and fruity-spicy accompaniment is an elegant opening to the evening.<\/p>\n

    \n
  • \u00a0 Sauska Tokaji Furmint<\/li>\n<\/ul>\n

    \u00a0- Chicken tikka masala with sesame naan bread<\/h3>\n

    Crispy chicken in a rich, tomato-spicy sauce, with carefully constructed flavours and a silky texture. Freshly baked naan bread dusted with sesame seeds is the perfect accompaniment to this classic yet sophisticated dish.<\/p>\n

      \n
    • \u00a0\u00a0Attila Gere Ros\u00e9<\/li>\n<\/ul>\n

      \u00a0- Rose kheer with toasted pistachios<\/h3>\n

      Slow cooked, creamy rice pudding scented with cardamom and rose water. The subtle crunch of pistachios and aromatic sweetness give a harmonious, elegant finish to the taste journey.<\/p>\n

        \n
      • \u00a0 Rose water prosecco cocktail<\/li>\n<\/ul>\n

        This evening is for those who not only want to cook, but also understand the thinking behind the flavours - and the professional vision of a chefj\u00e1n<\/span> to connect more deeply with gastronomy through.<\/p>\n<\/div>\n

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