Indian Delights: Mughlai Vegetarian

Experience the rich and aromatic cuisine of North India.


What will I learn in this class?
Mughlai cooking is a rich and aromatic cuisine of North India that features curries with rich, creamy bases and liberal use of saffron and dry fruits.

In this class, participants will observe the instructor prepare seven traditional Mughlai dishes followed by lunch.

All recipes will be provided to participants. Please inform the instructor of any dietary restrictions.

Sample Menu

  • Lentil kebabs served with tamarind and date chutney
  • Cauliflower and potato curry
  • Yellow lentil curry
  • Nawabi pulao: rice pilaf with cumin seeds and whole spices
  • Homemade naan
  • Cucumber raita
  • Lassi masala chai and dessert

 

Who teaches this class?
Hema Parekh is a certified teacher, nutritionist, culinary consultant and author of several cookbooks, including “The Asian Vegan Kitchen” and “The South Indian Vegetarian Kitchen.” Over her 25-year career, she has cooked for visiting heads of state and royalty.

 

  • Mar 16
  • 10:30am–1pm
  • Nearest station: Ebisu Station
  • Class is held at the instructor's residence
  • ¥9,900
  • Cancellation deadline: Mar 8
  • An enrichment program registration fee of ¥3,500 is applied to non-Connections members.