Vegetarian India

Saturday, September 29, 4:00 pm-7:00 pm

$50 per person

Join Chef Anjana Mukhopadhyaya for an afternoon of delicious insights into vegetarian cooking in India. An integral part of Indian cuisine, vegetarian cooking varies from region to region, religion and race. Chef Anjana will demonstrate how to make a full course Indian vegetarian meal with such delicacies as Daal Vada with Green and Red Chutney, Jeera Pulao tempered with Cumin and Ghee, Daal Maharani with Slow Cooked Lentils with Onions, Ginger, Garlic and Chilies, Green Beans Poriyal with Aromatic Curry Leaves and Coconut, Aloo Cabbage with subtle spices and Tomatoes and Paneer Makhani with Cashew paste and Cream. We’ll end our culinary journey with sweet Sooji Halwa, semolina toasted in butter and garnished with nuts and saffron.

This three-hour journey to India includes cooking demonstration by Chef Anjana, insider tips into where to buy authentic Indian ingredients, recipe booklets and a tasting.

Seats are available for $50 per person. Limited to 20 participants, this class is bound to fill up quickly, so sign up soon! Click here to reserve your seat.