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.
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.