From sweet and salty to savory and smoky, Chef Parsati will guide you on a culinary adventure through the traditional flavors and fragrances of Indian cuisine. In this in-person cooking class, you'll learn how to prepare authentic West Bengal recipes such as ghugni chickpea curry, kosha aloo dum with sesame paste and poppyseeds and basanti pulao with dried fruit and gobindo bhog rice. Dessert is fluffy coconut ladoo with khoa and cardamom.
Chickpea curry with coconut
Kosha Aloo Dum
With sesame paste, nuts and poppyseeds
With dried fruit and gobindo bhog rice
With khoa and cardamom