First
thing you do is drive to East Kendall. Yes, I know that's not exactly
Miami, but would you have read this if I said "Best Indian food in East
Kendall?" I didn't think so.
Next you head to Ayesha's Kitchen
to learn how to cook the best Indian food in Kendall or Miami. If she
is home she'll likely answer the door with a startled look on her face
and say "Who are you and what are you doing here?" That's because this
is where Ayesha D'Mello and her family live, and she only gives classes
on certain dates -- usually on a Saturday, two or three times a month.
You have to reserve in advance.
This is why you should do so:
Because Ms. D'Mello is a great Indian cook and is able to articulate
how to make great Indian food in easy-to-understand manner. I used to
teach cooking classes, and anyone who has done so knows just how
difficult it is to clearly impart cooking instructions while
simultaneously preparing numerous dishes that come out perfectly. Think
of a football linebacker with a clip-on microphone explaining to the
stadium crowd how to run a play while he's running the play. Ayesha
does it effortlessly, with grace and humor.
The theme of the courses differs from date to date -- from Classic Indian to Vegetarian Delights to Murg Makhani and the Works.
I took that last lesson this past Saturday afternoon, along with a
group of six women, four of whom were friends that lived in the area.
The gatherings are friendly and informal, climaxing in an outdoor lunch
together under a scenic tiki hut in the back yard -- where you get to
eat the best Indian food in Kendall. And then you can return to your
home kitchen and make the best Indian food in Miami.
Ayesha's
cooking classes and catering gigs are worked in cahoots with her role
as wife and mother of two. This is new territory in more ways than one
for the Goa native: Prior to moving here with her family
three-and-a-half years ago, she had previously earned her MBA in
computer science and worked in Silicon Valley.
Our meal included, besides the makhani main course: Bombay aloo; muttar basmati pilaf; kachumbar (spiced cucumber/tomato salad); and a dessert of seviyan kheer,
a sweet, aromatically spiced vermicelli pudding with almonds. Masala
chai tea, too. Whole seeds, pods, dried peppers and spices are
utilized, all of which Ayesha has packaged for purchase at a pittance
of a price. Passion clearly comes before profits in this enterprise.
Next class, an evening event on Thursday, February 19th, brings Flavors from the Beaches of Goa. The one after, Saturday the 28th, is All About Indian Breads. To ask Ayesha any questions about the classes, or to reserve a seat, email her at [email protected]. The $75 fee includes class, meal, and printed recipes.
