The Cuisine of India class is offered by Schola for all ages and all skill levels.
DurationThe Cuisine of India class is offered by Schola for all ages and all skill levels. On the menu for this Indian feast, with multiple vegetarian options:
Vegetable Pakoras
Chana Masala
Shahi Paneer
Lamb Vindaloo
Butter Chicken
Handmade Naan
Basmati Rice with Coconut Milk
All served with Raita and traditional chutneys
We started Schola as a place where people could come together, put on an apron and learn about where food comes from and how to cook it. All of our classes are designed to intrigue the beginner as well as the seasoned veteran in the kitchen. The classes are a hands-on experience and usually last between two and three hours.
Schola is BYOB and we encourage our students to bring a bottle of something to enjoy while they cook and eat together. We’ll always have plenty of stemware on hand!
Indian food remains an enigma for many. Contrary to popular belief, Indian food is not just curry and spicy food. The foundations of Indian cuisine is based on the Ayurvedic principles and thus has a deep connection to seasons.
In many restaurants, the entire staff & crew come together before service and share Family Meal. It s a fantastic time to relax for a moment with your crew before diving into the nights service. At CCK, we invite you and your family to join us for Family Meal Night.
Indian Cooking class is offered by Silver Whisk Cooking. Silver Whisk guests are smart, food savvy and eager to learn. Nowadays, everyone is busy. Time is our most precious commodity.
In our classes, explore from our repertoire of over 300 dishes from 13 of these distinctly different cuisines, from North, West, East, and South of India. Each of these dishes is cooked in its authentic form and is not an interpretation.
Indian food is rich in flavors and spices, but many traditional dishes can be high in calories, saturated fat, and sodium. However, here at The Real Food Academy, we make Indian food healthier without sacrificing its delicious taste.
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