Cooking Class: Cook the Best Vegetarian Indian Dishes

Chef Rakhi gives Indian dishes the garden treatment in this hands-on vegetarian cooking class. You'll learn the secrets for plating up plant-forward dishes with regional flair and flavor to spare! 


Your lesson begins with vegetable pakora, an Indian take on tempura, and saag paneer loaded with fresh spinach and juicy tomatoes. You'll also create paratha, a savory fried bread perfect for wrapping and dipping to enjoy with any savory dish. Close out your session with chocolate barfi, a heavenly fudge-like dessert made with milk powder and sugar.


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Assorted Vegetable Pakora

With gram flour and a blend of spices


Saag Paneer

With spinach and tomatoes


Paratha

With whole wheat flour and oil


Chocolate Barfi

With milk powder and powdered sugar

  • Minimum Guests 2
  • Maximum Guests 8
  • Event Duration 2.5 hours
  • Activity Level
  • LabelsGroup, Vegetarian, Beginner, Indian, Couples
  • 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.

Guest reviews for Chef Rakhi

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Bridget B.

28 Jul 2022

Chef Rakhi is fantastic! She is a talented chef and a wonderful host. She has extensive knowledge in global cuisines and we learned so much from her. I highly recommend taking all of her classes and booking her as your next private chef!

$ 95 Per person

all-inclusive: 2.5-hour class, meal and taxes.


Looking for another date or time or need to book for a larger group? Message us

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Event location: Chicago

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Meet your chef

Chef Rakhi
Chef Rakhi Verified chef

New chef


Recipe developer, instructor and food writer, Chef Rakhi inspires creativity and shares a passion for food with each dish she creates. An outstanding graduate of Le Cordon Bleu Culinary Institute in Los Angeles, she has trained with celebrated chefs and worked across the industry for a decade. Drawing knowledge and experience from generations of talented cooks, she specializes in South East Asian and Tex-Mex cuisines.

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