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.
Orange split lentil soup with tomatoes and spices
With basmati rice and cumin
Yogurt dip with cucumbers, herbs and red onions
Cilantro Mint Chutney
Masala Chai Tea
Made with Chef Teena's handcrafted spice blend