Learn to cook for a crowd at this workshop in India's favorite party foods.
Up your culinary skills as you prepare a multicourse meal, then taste the results over lunch.
Menu items may include: corn and cheese samosa; pau bhaji (mashed cauliflower and potato curry with butter tomato sauce); cucumber, red onion and tomato salad with lemon and coriander; chole bhatura (chickpea curry with puffed deep fried bread); grated cucumber raita (yogurt-based salad) with roasted cumin and coriander.
Gajar halwa pudding and mango lassi beverage to be served with lunch.
Menu items may change due to availability of seasonal ingredients.
Instructor: Hema Parekh
A certified teacher, nutritionist and culinary consultant, Hema Parekh is the author of several cookbooks, including The Asian Vegan Kitchen and The South Indian Vegetarian Kitchen. Over her career, she has cooked for visiting heads of state and royalty.