"Cooking with my mother: Celebrating Chinese New Year in Delhi" a talk & demonstration by Yun Pang at The Attic, 36, Regal Building, CP > 1pm-2pm on 4th February 2012
Time : 1:00 pm - 2:00 pm
Entry : Registration Required: Rs 250 per head Call 23746050 or email mina@theatticdelhi.org
All items demonstrated will be served for tasting.
Place : The Attic, 36, Regal Building, Connaught Place, New Delhi-110001
Landmark : On Parliament Street close to 'The Shop' showroom & next to the 'Kwality' restaurant
Chinese New Year is the most important holiday in China. It celebrates the arrival of spring and all new beginnings. The celebration lasts for 15 days and ends with the Lantern Festival on the last three days of the New Year.
It is a time for family reunions, gifts and feasts. My mother and my paternal grandma would make up to twenty dishes for the Spring Festival. For 15 days we feasted on countless delicacies.
I learnt how to cook by watching and helping her in the kitchen. Everything has to be of uniform shape and size. The colors must be harmonious. There would be carrots and green scallions if she is cooking tofu. Her stir fried noodles would be a mixture of pink prawns, slices of chicken, green peas, carrots, and baby bokchoi. I used to complain about the cutting and the mixing, but her reply would be: “This is Chinese cuisine – it has to be the right balance of color, aroma and taste”.
A few years ago, I asked her to write down some of her recipes. She wrote down in her neat handwriting some recipes of my favorite dishes, but they never taste as good as when she makes them. My mother stayed with us when my daughter was born. She made chicken soups and cooked everything my heart desired. It’s not surprising that my daughter’s favorite food is my mom’s cooking. My mother taught her how to make dumplings and wontons. My daughter said grandma made a lot of yummy food when she came to India.
I’d like to share with you some of this experience to welcome the Year of the Dragon. Dragon symbolizes strength, success and happiness. Join us at the Attic to celebrate Chinese New Year.
Tasting Menu :
Chicken soup with dried shitake mushroom
Fish with soy sauce
Stir fry vegetables
Rice
Yun Pang loves food and believes the way the food is prepared, as well as the traditions in which it is anchored, and the way it is shared, is central to the well-being of individuals and communities. She is a trained psychotherapist, who moved to New Delhi from New York a few years ago.
Yun maintains a private practice in Delhi where she provides individual, couple and family therapy. She is also a cross-cultural consultant. She has lived, worked and studied in different countries and cultures, including China, the U. S., France and India. She holds post-graduate degrees from the Sorbonne and New York University.
Related Events : Talks | Places for Food and Drinks
Entry : Registration Required: Rs 250 per head Call 23746050 or email mina@theatticdelhi.org
All items demonstrated will be served for tasting.
Place : The Attic, 36, Regal Building, Connaught Place, New Delhi-110001
Landmark : On Parliament Street close to 'The Shop' showroom & next to the 'Kwality' restaurant
Metro : Nearest Metro Station - 'Rajiv Chowk' ( Yellow Line and Blue Line )
Event Details : “Cooking with my mother: Celebrating Chinese New Year in Delhi” a talk & demonstration by Yun Pang.
Yun Pang's Cooment : My mother expresses her love through food. She would spend hours in the kitchen making my favorite sweet and sour ribs or fish head soup with tofu. I remember my mom making dumplings, sticky rice wrapped in bamboo leaves, rice cakes with shredded meat and mustard greens for Chinese New Year.Event Details : “Cooking with my mother: Celebrating Chinese New Year in Delhi” a talk & demonstration by Yun Pang.
Chinese New Year is the most important holiday in China. It celebrates the arrival of spring and all new beginnings. The celebration lasts for 15 days and ends with the Lantern Festival on the last three days of the New Year.
It is a time for family reunions, gifts and feasts. My mother and my paternal grandma would make up to twenty dishes for the Spring Festival. For 15 days we feasted on countless delicacies.
I learnt how to cook by watching and helping her in the kitchen. Everything has to be of uniform shape and size. The colors must be harmonious. There would be carrots and green scallions if she is cooking tofu. Her stir fried noodles would be a mixture of pink prawns, slices of chicken, green peas, carrots, and baby bokchoi. I used to complain about the cutting and the mixing, but her reply would be: “This is Chinese cuisine – it has to be the right balance of color, aroma and taste”.
A few years ago, I asked her to write down some of her recipes. She wrote down in her neat handwriting some recipes of my favorite dishes, but they never taste as good as when she makes them. My mother stayed with us when my daughter was born. She made chicken soups and cooked everything my heart desired. It’s not surprising that my daughter’s favorite food is my mom’s cooking. My mother taught her how to make dumplings and wontons. My daughter said grandma made a lot of yummy food when she came to India.
I’d like to share with you some of this experience to welcome the Year of the Dragon. Dragon symbolizes strength, success and happiness. Join us at the Attic to celebrate Chinese New Year.
Tasting Menu :
Chicken soup with dried shitake mushroom
Fish with soy sauce
Stir fry vegetables
Rice
Yun Pang loves food and believes the way the food is prepared, as well as the traditions in which it is anchored, and the way it is shared, is central to the well-being of individuals and communities. She is a trained psychotherapist, who moved to New Delhi from New York a few years ago.
Yun maintains a private practice in Delhi where she provides individual, couple and family therapy. She is also a cross-cultural consultant. She has lived, worked and studied in different countries and cultures, including China, the U. S., France and India. She holds post-graduate degrees from the Sorbonne and New York University.
Related Events : Talks | Places for Food and Drinks
"Cooking with my mother: Celebrating Chinese New Year in Delhi" a talk & demonstration by Yun Pang at The Attic, 36, Regal Building, CP > 1pm-2pm on 4th February 2012
!["Cooking with my mother: Celebrating Chinese New Year in Delhi" a talk & demonstration by Yun Pang at The Attic, 36, Regal Building, CP > 1pm-2pm on 4th February 2012]()
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Saturday, February 04, 2012
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