A menu for not just fathers, but mothers and children as well! Roasted Amchur chicken will cook in the oven while the stew and the dal makhni brews away.
DurationA menu for not just fathers, but mothers and children as well! Roasted Amchur chicken will cook in the oven while the stew and the dal makhni brews away.
We will all make the tomato pilaf using local fresh tomatoes and the radish roti so you can all get to practice your hand at making round even rotis. Come ready to roll your sleeves up and cook.
Recipes:
Anita Jaisinghani, The chef & co-owner of Pondicheri, was born and raised in India and is of Sindhi descent. She developed a love for food early on in her life however trained and practiced as a microbiologist.
Transitioning as a stay-at-home mother for her two children in Canada first and then in Houston, she gradually developed her love of food into a career, beginning with an out-of-home catering business & selling chutneys through Whole Foods.
There are so many different styles of curry dishes to turn to, but we are here to share one of our all-time favorite curry recipes!
Learn the basics of Indian food and the differences between different regions, spices, and special ingredients with Chef Archna Becker.
Bombay Carrot and Cashew Salad (Vegetarian): matchsticks carrots, raisins, fresh ginger, cilantro and scallions, with toasted cashews drizzled with Agave nectar, olive oil and turmeric powder.
Didn't you and your friends just have this meal on Devon Avenue last month? Here's your chance to learn how to make it all from scratch! If you love Indian food but are intimidated by trying to cook it at home you will be out of excuses after we see you in this class.
A flavorful Plant-Based spin on some of the most popular Indian dishes. The crispy Tandoori eggplant is the hit of the class and has the classic sides of garlic lemon basmati rice and curry roasted cauliflower. Mango sticky rice is transformed into a healthier dish mango and coconut sweet white qui...
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