We are delighted to have Indian native, April Galilio, take over our Indian Techniques series. Join her as she dives deep in this rich cuisine and shares her family secrets. You will enjoy a full meal of the dishes you have made at the end of each class. BYO!
Sunday mornings July 15, July 22, July 29, Aug 5. Menu will be based on seasonal ingredients. July 15th and July 29th are completely vegetarian menus!
July 15th- Vegetarian Menu Join us for this class!
Pyaz Pakora (Gram flour battered onion and veggie fritters)
Hare Chutney (Green herb sauce)
Chole (Curried chickpeas)
Bhatura (Fried flat bread)
Bhindi Masala (Roasted Okra)
Kulfi (Green Cardamom and pistachio ice cream)
July 22nd- Join us for this class!
Paneer Mirch Masala (Sweet peppers with paneer)
Tamatar Murgh (Chicken with a North Indian tomato curry)
Tendli Subzi (Pan roasted Ivy Gourd)
Chapati (Flat bread)
Gajar Halwa (Sweet carrot pudding)
July 29th- Vegetarian Menu Join us for this class!
Mysore Dhosa (Spicy fermented lentil and rice batter crepes)
Idli (Steamed savory dumplings)
Sambar (South Indian lentil soup)
Narial Chutney (Coconut chutney)
Aloo Masala (Potato stuffing for Dhosa)
Saviyen (Sweet noodle pudding)
August 5th- Join us for this class!
Aloo Chaat (Punjabi style cold potato salad)
Meeti Chutney (Sweet Tamarind sauce)
Karela Subzi (Roasted Bitter Melon)
Tamatar Raita (Tomato and yogurt dipping sauce)
Keema Biriyani (Ground lamb and rice casserole)
Khoya Burfi (Indian milk fudge)