A hands-on cooking class culminating in dinner served with wine and beer.
In this three-hour breadmaking workshop, we will learn about the history, chemistry, and cultural significance of Indian bread. Led by the skilled and passionate hands of Roop Soni, Simran Singh and Stacie Dong, we will prepare the following, accompanied by traditional condiments (chutneys and raitas), pickles, masala chai and carrot halwa with Bi-Rite ice cream for dessert. This class will focus on stuffed paranthas.
Stuffed Parathas are a complete meal in themselves. Usually eaten for breakfast, brunch, simple weekend lunch, picnics and as "to-go" food on trips. The possibilities for fillings are endless, with potato/aloo being the most common and possibly most loved.
Aloo Parantha (potato stuffing)
Gobi Parantha (cauliflower stuffing)
Keema Parantha (ground spiced lamb)
Simran Singh and Stacie Dong are San Francisco moms with a passion for cooking, eating and exploring the world through food. On their blog, A Little Yumminess (www.alittleyum.com), they share recipes from around the world, favorite foodie destinations in the Bay Area and ideas for bringing up adventurous eaters. Throughout the year the run very successful day and week-long “around-the-world” cooking camps and classes for youth aged from K- 12. They also teach regional Indian and Asian cooking classes at 18 Reasons and other venues around the Bay Area. They are also regular contributors to the San Jose Mercury News food section, Sunset Magazine’s blog, Bay Area Parent Magazine, and other websites and publications.
Roop Soni grew up in Kashmir and Punjab in a family of both professional chefs and talented home cooks and from a young age she began learning essential techniques and treasured family recipes. These days Roop splits her time between New Delhi and San Francisco. She continues to cook amazing meals for her family and friends, document family recipes, and occasionally teach and cook for public events like this one.