Cooking Class: Vegetarian Indian Cuisine
Create a selection of vegetable-based delights from the rich culinary culture of India.
The flavors of India lend themselves beautifully to a vegetarian menu prepared by Chef Teena in this hands-on cooking class. Discover how to maximize taste and texture in a whole new way!
Prepare a creamy split lentil soup called massor dal and jeera chawal with basmati rice and cumin. Then, whip up a refreshing raita yogurt dip using cucumbers, herbs and red onions, and a cilantro mint chutney served with handmade lentil wafers called papadums. Cleanse your palate afterward with a perfect spicy masala chai tea.
MENU
Masoor Dal
Orange split lentil soup with tomatoes and spices
Jeera Chawal
With basmati rice and cumin
Raita
Yogurt dip with cucumbers, herbs and red onions
Papadums
Lentil wafers
Cilantro Mint Chutney
Masala Chai Tea
- Minimum Guests 4
- Maximum Guests 25
- Event Duration 2 hours
- Activity Level
- This is a BYOB venue and alcoholic beverages are not available for sale. You are welcome to bring beer and wine to enjoy during class.
- LabelsVegetarian, Beginner, Date Night, Indian, Valentine's
Guest reviews for Chef Teena
Rad C.
02 Aug 2017
Chef Teena was very knowledgeable and gave great tips during the entire class. Excellent class if you are a complete beginner and would like to learn how to make quick yet delicious Indian food.
$ 125 Per person
all-inclusive: 2-hour class, meal and taxes.
Meet your chef
New chef
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.
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Event location: San Francisco
Chef’s Place
