The wonderful world of Indian cooking with its exotic smells and rich tastes is yours to explore and savor in a new series of classes at Schoolcraft College featuring Suvir Saran, author of Indian Home Cooking.

Saran also is co-executive chef at New York City’s Dévi, a restaurant that has won the praises of Frank Bruni at the New York Times and Gael Greene at New York Magazine.

Saran will present four sessions Sunday through Wednesday, Oct 22 through 25 from 6 to 9 p.m., in the state-of-the-art culinary arts instructional kitchens in the VisTaTech Center. Each session costs $109; the series fee is $399.

The two hands-on sessions are Indian Cooking with Suvir Saran, Parts 1 and 2, and include preparing dishes such as spinach, onion and potato pakoras, dry spiced dal with ginger, tamarind chutney, coconut chicken with cashews, chilled smoky eggplant with yogurt and cilantro, or rice pilaf with peas, potatoes and garam masala.

In the two demonstration sessions, Authentic Indian Dishes, Parts 1 and 2, you can observe Saran prepare such dishes as cumin-scented rice pilaf, puff pastry samosas with green peas, ground chicken with spinach and whole spices or sweet and sour butternut squash with ginger and chilies.

Participants in the hands-on sessions must have taken the continuing education class Cooking 101: Skill Development, or obtain the chef’s approval. For more information, contact Michele Bialo, 734-462-4400, ext. 5223 or e-mail mbialo@schoolcraft.edu.

Schoolcraft College is a public two-year college, offering classes at the Livonia campus on Haggerty Road between Six and Seven Mile roads, at the Radcliff Center in Garden City and online.