Indian cuisine

Chicken Tikka, an Indian dish, is just one of four menu items members of the 387th Air Expeditionary Group learned how to prepare during a cooking class held by the Falcon Cafe staff April 6, 2010 at an undisclosed location in Southwest Asia. (U.S. Air Force photo by Tech. Sgt. Lindsey Maurice/Released)

Indian cuisine

Ingredients are displayed on the counter for four Indian food recipes during a cooking class April 6, 2010 at the Flacon Cafe at an undisclosed location in Southwest Asia. The class, taught by the cafe staff, was open to those 387th Air Expeditionary Group Airmen working at the base. (U.S. Air Force photo by Tech. Sgt. Lindsey Maurice/Released)

Airmen get first-hand insight to favorite meal

Published April 8, 2010
By Tech. Sgt. Lindsey Maurice
386th Air Expeditionary Wing Public Affairs

SOUTHWEST ASIA -- The fragrant smells of shrimp curry, Biriyani rice, chicken Tikka and Aloo Gobi, drifted from the Falcon Café kitchen here April 6, 2010 as staff members taught some of their patrons how to make their favorite Indian dishes.

The class, a first for the staff, gave members of the 387th Air Expeditionary Group a chance to unwind while getting a taste of a different culture.

"Our Indian meal is one of the most popular meals we offer, so we decided this would be a good opportunity to showcase what we do back here in the kitchen and teach our patrons how to cook some great Indian cuisine," said Tech. Sgt. Jason Brandy, 387th Expeditionary Support Squadron NCO in charge of services. "Everyone seemed to have a good time and left with some great recipes they can use back home."

During the class, Airmen piled into the kitchen to watch the live demonstration as Sergeant Brandy and his staff talked participants through the process of creating four menu items - a chicken dish, seafood dish, rice dish, and potato and cauliflower dish called Aloo Gobi.

Senior Airman Andrea Thompson of the 387th ESPTS said she really enjoyed the event and would gladly attend another cooking class in the future.

"I wanted to come out here just to see how it's done," she said. "I like to cook and it was something different that they offered. It was fun to see what goes on (in the kitchen here) and how they actually cook our food. The food was great too. It's good to switch it up and try something different from another country."

With a class of satisfied customers, Sergeant Brandy said the staff may offer another class for the deployed Airmen in the near future.

"Maybe we'll change up the menu next time - incorporate some different flavors, maybe some Filipino flavors," he said. "We'll definitely do it again."