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Indian Appetizers

*Hands-on experience & tasting led by Veena Bansal

Join Veena as she rethinks some Indian dishes as small party bites. She’ll teach participants how to make Tandoori chicken; marinated chicken in a tenderizing mixture of yogurt and aromatic spices. Then, turkey kabobs with vibrant Indian flavors including a hint of mint and cilantro. Tikka Masala -pieces of juicy chicken marinated in yogurt with a blended balance of ginger, garlic, peppercorn, cloves, cinnamon and more. Finally, vegetables coated in chickpea flour, then fried to golden perfection. Our appetizers will be served with cilantro chutney for dipping, a classic among Indian street food vendors. Wine will be offered.

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Instructor: Veena Bansal I never ever thought that I would be teaching cooking classes. When I first told my mom she couldn’t stop laughing. By profession I am a fine art artist and over twenty years cooking has become my passion. It gives me the same kind of calmness as when I paint. Very therapeutic! Grinding fresh spices, bringing out different flavors, everything just changed for me. I enjoy entertaining and cooking for my friends and I always offer my help if anyone needs it. This is how my cooking journey started. I’ve taught cooking classes at Franklin Park Conservatory prior to the pandemic and I’m excited to continue teaching others.