Fotos / Pictures
Gelatina de cacao especiada
- Sorbete de limón con licor de hierbas
Sopa de coco con guisantes
- Pato al estilo Dar Es Salaam con bananas guisadas
Paella de puntitos al horno
- Merluza con ciruelas pasas y Bayas de Goji
Lomo de buey con espárragos trigueros al jengibre
- Crujiente de morcilla con gelatina de manzana
Croquetas de pescado con salsa pili-pili
- Cocktail de marisco en piña con salsa rosa
Hi Nuria!
I’m studying at Instituto Cervantes in New Delhi and am very interested in joining your course but like most Indians I am vegetarian and am worried about what you will teach. If it is mostly non-vegetarian then the course would not be very helpful for me. I do not eat fish, eggs, meat or any other animals. But milk is fine – I’m not vegan.
Please could you let me know if you have already taken this into account while designing your course?
Best Regards,
Bharti
Hi Bharti …. I thought of India’s population, which is almost all vegetarian.
80% of the dishes are vegetarian, the course is practically vegetarian food,
decorations apart from teaching and presentations in the dishes, you will learn to carve vegetables, I hope in the course, then you’ll like.
A greeting.
Nuria Rodriguez
chef