Discover the possibilities of cooking gluten-free with chickpeas—high in both fiber and protein. You will learn how to incorporate the vibrant flavors of India in a variety of gluten-free dishes including chickpea avocado salad and chickpea masala curry served with basmati rice.
DurationDiscover the possibilities of cooking gluten-free with chickpeas—high in both fiber and protein. You will learn how to incorporate the vibrant flavors of India in a variety of gluten-free dishes including chickpea avocado salad and chickpea masala curry served with basmati rice.
The Chicago Botanic Garden opened 50 years ago as a beautiful place to visit, and it has matured into one of the world's great living museums and conservation science centers.
Every year, more than one million people visit the Garden's 28 gardens and four natural areas, uniquely situated on 385 acres on and around nine islands, with six miles of lake shoreline. The Garden also has a renowned Bonsai Collection.
The Chicago Botanic Garden has more than 50,000 members—one of the largest memberships of any U.S. botanic garden. People of all ages, interests, and abilities participate in programs, take classes, and stroll the grounds year-round.
Within the nine laboratories of the Garden's Daniel F. and Ada L. Rice Plant Conservation Science Center, scientists and graduate students conduct a wide array of plant research.
The Garden is one of only 17 public gardens accredited by the American Association of Museums. Its Lenhardt Library contains 150,000 volumes—including one of the nation's best collections of rare botanical books.
The Big Easy just got easier! Learn to cook two of our country’s oldest and most diverse cuisines—Cajun and Creole. These popular cooking styles date back over two hundred years, and are influenced by the French, Spanish, Native Americans, Haitians and Africans.
In this class, learn how to use Indian spices and cooking techniques. Learn how to make creamed spinach with fresh cheese, cardamon scented basmati rice, butter chicken, and mango lassis.
Traveling throughout India, you’ll encounter restaurants serving THALI , a platter filled with the choicest dishes of the region. In addition to its place in the dining out culture, thali is an integral element of festivals and everyday eating.
Having fresh spices, and understanding how to use them, will transform the way you cook. We’ll meet at one of our favorite Indian markets to peruse the spices and ingredients to make an Indian menu.
Indian street food is a truly unique aspect of the sub-continent’s cuisine, known for its vibrancy of color, flavor and texture. Join spice expert, Chef Naina Bhedwar to explore the bright, fresh, springtime-inspired flavors of Indian street food.
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