Discover the secrets to preparing savory Indian favorites in your own kitchen!
The exciting flavor and texture palette of Indian cuisine awaits you in this hands-on cooking class with Chef Teena. Learn how to layer the delicate nuance of floral ingredients and savory seasonings, paired with a classic creamy beverage to create a one-of-a-kind regional meal!
Create a duo of delicious gluten-free dishes: Kidney bean curry called rajma masala and aloo gobi, a vegetable blend of curried potatoes and cauliflower. Then it's on to shahi pulao, a basmati rice prepared with saffron-infused rose water peppered with nuts and berries. A refreshing beverage of mango lassi is yours to enjoy with your meal.
Kidney bean curry
With potatoes, cauliflower, turmeric, ginger, garlic and cumin
With basmati rice, nuts, dried berries and saffron-infused rose water
Chef Teena's culinary background began working in family-owned restaurants. Now, with more than 20 years of experience in the food industry, Chef Teena has taught cooking classes all over the Bay Area, including classes at Stanford and Whole Foods. She strives to encourage others to cook delicious vegetarian food at home and always makes her classes fun, memorable and educational. Chef Teena loves making balanced, nutritious cuisine with seasonal ingredients that showcase all the diverse and robust flavors of the Indian spice pantry.