Cooking Class: Indian Cooking with Farm Fresh Ingredients

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Cooking Class: Indian Cooking with Farm Fresh Ingredients

  • date: October 3, 2019
  • time: 6:00 pm - 8:30 pm
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  • Join us in a culinary adventure as Chef Anandita Roy teaches students about the history of India through the five senses. Whether you’re clumsy in the kitchen or looking to expand your culinary repertoire, this cooking class will open your taste buds to traditional cuisine from the various regions of India.

    What flavor combinations work for different proteins? How do you use traditional Indian spices such as nigella, fennel, fenugreek, cloves, coriander, cumin, ajwain, and asafoetida?

    In this hands-on class, you’ll come away with more cooking experience, history, and a delicious vegetable-based meal to top it all off. Come ready to soak in new culinary knowledge and the sensational flavors of India.

    We’re offering this class twice this month, October 3 & October 26. Each will have a unique menu and you’ll learn different things in each. We’ll wait until the week of each class to firm up the menu depending upon what’s freshest from local farms, but it could include 2 or 3 of the following tasty dishes:

    Aaloo-Gobi ( Cauliflower & Potato Curry)

    Baingen Bharta (Roasted Eggplant)

    Cholay (Garbanzo Beans) or Daal (lentils) Roti 

    Bhindi Masala ( Spicy Okra )

    Chicken Curry

    Palak Paneer 

    Rice Pilaf 

    Roti

    Register now