Cooking Class: Regional Indian Cuisine

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. 

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Ghugni 

Chickpea curry with coconut 

Kosha Aloo Dum 

With sesame paste, nuts and poppyseeds 

Basanti Pulao 

With dried fruit and gobindo bhog rice 

Coconut Ladoo 

With khoa and cardamom