Four Class Series

Upon completion of the series you will have learned over 40 recipes and possess a thorough understanding of the Indian vegetarian cooking tradition. Highly recommended for beginners and culinary connoisseurs alike.

The basics of the north indian meal:

Learn the basics of Indian spices. Carefully balanced and adapted to today's kitchen, these meals are simple, balanced, authentic and flavorful. Roll your rotis (traditional flatbread). Stuff your own samosas (spicy stuffed potato pastry). Spice your own Masala Chai. 
 

Quick meals:

Often there isn't time to make a full meal after an exhausting day. Build your own foundation of spices and techniques. Learn healthy, quick and wholesome recipes for everyday living. Menu includes Aloo Puri (fried whole wheat flatbread with tandoori potatoes), Pav Bhaji (spiced mixed vegetables on a open flame) and Raita (spiced yogurt with cucumbers).
 

Basic south indian:

 Embark on journey to the rich cuisine of south India. Learn make coconut chutney (coriander and coconut relish) and dosa (flaky lentil crepes). Warm the spirit with Rasam soup (fiery tomato lentil ginger soup).
 

Advanced north indian:

 Adapted to the needs of today's kitchen, this advanced class will transform your understanding and empower you to make the lavish and exquisite. Menu includes Saag Paneer (spicy sautéed spinach with homemade cheese), Pakoris (light crispy vegetable tempura with seasonal vegetables), Paratha (whole wheat layered buttered flatbread) and Daal Makhani (creamy traditional black lentils with onions and garlic).