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Adding spice to life

Plus: Food news around the south sound

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India transports me to another level

I happily confess my skittishness when it comes to Indian food: Curry gives me the willies. I\'ve heard rumors of richly spiced, aromatic, subtly flavorful Indian dishes, but I never seem able to track them down. I suspect most of these elusive meals are prepared in private homes, so I figure I\'ll just have to wait until an Indian friend takes me home to his culinary gifted mother.

In the meantime, I will hang with Leen Ezekiel at the Bayview School of Cooking.  Ezekiel, a talented instructor and caterer from Portland’s culinary scene, will share her native Northeast India cuisine rich in tradition and complex flavor Monday at the school. Class menu includes: Lamb Rogan Josh — succulent pieces of lamb simmered to perfection in a spicy tomato/yogurt sauce, Tomato Chutney — tomatoes cooked with an Indian five-spice mix (panch phoron) and jaggery sugar, Daal — Lentils, slow simmered with spices and finished with ghee (clarified butter), and Chappati — Indian flat bread. — Brad Allen

[Bayview School of Cooking, Monday, Nov. 12, 6-8:30 p.m., $50, 516 W. Fourth Ave., Olympia, 360.754.2541]


The Sea Grill in Tacoma celebrates all that is lobster for the month of November.  Each order of live lobster will be flown overnight directly from Boston. Make it happen at 253.272.5656.

McCormick Woods Golf Course offers a Thanksgiving dinner with turkey, salmon, pork loin or prime rib, plus all the fixings, for $18.75 to $22.  Reserve your spot at 360.895.0142.— Jake de Paul

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