We started class this week with the book Chachaji’s Cup by Uma Krishnaswami and Soumya Sitaraman. It tells the story of a multigenerational family that enjoys the ritual of drinking tea together and how the narrator processes his great-uncle’s stories about the partition of India.
In the kitchen, Ms. Stuti taught us how to make jhalmuri, a popular Indian street snack made from puffed rice. The toasted rice is mixed with fresh fruits like cucumber and tomatoes, herbs, spices, crunchy chickpea noodles, roasted black chick peas, lots of freshly squeezed lime juice, and another ingredient that was new for many of us, mustard oil. The resulting salad is colorful with loads of different flavors and textures.
We were disappointed that scheduling conflicts prevented us from working with Ms. Francis’s class this week, but were happy to be reunited with some of our beloved fourth and fifth grade chefs, who were able to cook with us instead.
