In this hands-on cooking class, Chef Sarah unveils the fragrant spices and enticing ingredients signature of Indian cuisine. Learn how to develop depth and complexity of flavor in an Indian-inspired feast, featuring chilis, tamarind and an array of bold spices. Begin your Indian excursion by making corn pakoras to pair with an herbaceous coriander chutney. Then, prepare a classic chicken jalfrezi with basmati rice and garlic naan, accompanied by a duo of sweet and savory chutneys. Finish the meal with a rich coconut ladoo, a traditional Indian dessert, alongside a warming cup of chai.
Corn Pakora With Coriander Chutney
With sweet corn, chickpea flour, ginger, garlic and spices
Garlic Naan With Chili-Garlic Chutney and Tamarind Chutney
With Greek yogurt, olive oil, dates, jaggery and spices
Chicken Jalfrezi and Basmati Rice
With tomatoes, onion, green chili, garlic and spices
Coconut Ladoo and Chai Tea
With cashews, milk, sugar, cardamom, black tea, spices and ginger
I was lucky to have chef Sarah for 2 months. I usually don't like asparagus and green beans but the way sarah cooked them made me enjoy eating them! I don't know how Sarah cooked them. They were so yummy and now I love them. Also my toddler loved her carbonara pasta. He actually sat down and fed himself saying "This is good." (My 3yr old boy always runs around while eating)
As a mom of a newborn and toddler, cooking can be tough but Chef Sarah made it possible for me to focus on the kids but still have fresh and delicious food every night.
Chef Sarah’s love for food began at a young age while working on a produce farm in high school. This early connection to the origins of fruits and vegetables led to her lifelong passion for the culinary arts. A certified sous chef with two culinary degrees, Chef Sarah has worked as a cooking instructor and personal chef, all the while dedicating herself to teaching others how to cook flavorful and healthy meals.