Learn how to make classic Indian recipes, most commonly enjoyed for lunch. This menu is filled with vitamin and anti-inflammatory benefits along with bursting Indian flavors. This class will cover a full and hearty vegetarian Indian meal, including lentils (dal) smothered in a savory sauce made with ginger, garlic and tomatoes, basmati rice, palak paneer (cheese) cooked with spinach, onions, turnips and classic Indian spices and paired with a refreshing salad, raita with roasted cumin and pappadam (crispy lentil wafers). Vegan options available.
Hands-on & tasting led by Veena Bansal.