Several months ago I took a series of cooking classes at the Institute of Culinary Education (ICE) here in New York. Although billed as "recreational", these were intense, all-day affairs (each course lasting a week) meant to give you a flavor of what students in professional culinary school learn. The classes I took - Fine

Ingredients: potatoes, red onion, garlic, ginger, juice lime, garam masala, salt, olive oil,