During the summer of 2004, I took a 4-week Indian cooking class through Wake Tech Continuing Education. We met twice a week at Cary High School in the Home Ec. classroom/kitchen. Our wonderful teacher was Deva Jey, who is originally from Tamil Nadu (Tiruppattur). She currently lives in Morrisville with her husband, a software engineer. We learned South Indian recipes: rice dishes flavored with coconut, star anise, lemon and dal, her mother's special fish fry, a rich lamb biryani, a couple tangy chutneys, and dosai, the thin, light pancake from South India. The last day of class we took a field trip to Around the World Market in Cary. We drank freshly made sugar cane juice and strolled the aisles with our teacher. A whole aisle for rice, one for dal and dried beans, one for spices. We ended with cookware and produce. Afterward, my teacher and her husband went out to Macaroni Grill. Hey, why eat Indian all the time? Your taste buds need a rest sometimes!

Deva Jey, Rachel and Jan



Bob, Ed and Michelle



Deva explains some items

Lee, in front, wonders what is it?

Customers shop for produce