{"id":61401,"date":"2015-03-29T19:53:38","date_gmt":"2015-03-29T18:53:38","guid":{"rendered":"https:\/\/www.mademoiselle-voyage.fr\/cooking-classes-with-locals-recipe-for-goat-masala\/"},"modified":"2025-05-20T14:48:29","modified_gmt":"2025-05-20T13:48:29","slug":"cooking-classes-with-locals-recipe-for-goat-masala","status":"publish","type":"post","link":"https:\/\/www.mademoiselle-voyage.fr\/en\/cooking-classes-with-locals-recipe-for-goat-masala\/","title":{"rendered":"Cooking classes with locals | Recipe for goat masala"},"content":{"rendered":"

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And hello everyone! Here we are in India, a country that for centuries has traded with the whole world, especially for its spices. The Indian cuisine of Rajasthan is a true delight, rich in spices yet repetitive in its daily routine. Every day, morning, noon and night, you’re served roasts (better known as Nan in France) and you’ll find dhals, lentils in sauce, at almost every meal.<\/p>\n

The majority of Indians are Hindus and have very little meat on their menu, mainly out of belief. Often vegetarian, other locals eat it about 2 times a week, and eat chicken or goat without accompaniments.<\/p>\n

We will meet at Udaipur<\/strong>, in an Indian family, to cook a “Munton Masala<\/strong>” with the locals. Munton is not from sheep but from goats, and more precisely from billy goats.<\/p>\n

In our Indian family’s kitchen stood the statue of “Ganesha<\/strong>” (Hindu God represented by an elephant). Preparing meat in the same room would have been disrespectful. So we cooked in the living room with other family members.<\/p>\n

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I also invite you to read all our other articles on Rajasthan to help you prepare for your trip:<\/p>\n