You’ll get a healthy, plant-based taste of South Indian brunch in this unique, hands-on cooking class with Chef Kavitha. First, you’ll make delicious mung lentil crêpes, followed by a zesty vegetable korma. For dessert, you’ll craft a legendary Indian treat, rasmalai, a flattened cheese curd infused with cardamom and saffron. During this class you’ll also have the opportunity to create chai tea from scratch, which you can sip on as you cook.
Mung Lentil Crêpes
With chana lentil, rice, ginger and Thai chilis
With spices, poppy seeds, ginger and garlic
With black Darjeeling tea, milk or flax milk, ginger and cardamom
With milk, cottage cheese, sugar, cardamom and saffron