Flavors of India: Poories and Punjabi-Style Curries

A 3-hour hands on cooking class culminating in dinner with wine and beer.

Learn about essential Indian spices, special ingredients and unique cooking techniques while we make some of Simran’s favorite family recipes. Together we’ll cook a vegetarian feast: golden, puffed pooris, two vegetarian curries, and some classic accompaniments. When served together, the dishes on this menu would be a typical Sunday family lunch in Northern India’s Punjab region, but each of the dishes on their own makes a wonderful addition to your home cooking repertoire. 

MENU

Ruby Mami’s Aloo
Bodi Bhua’s Chana Masala
Kachumber and Simple Onion Pickle
Mint Raita
Pooris
Chai Masala
Carrot Halwa (demo)

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 and ideas for bringing up adventurous eaters. They also teach around the world cooking classes for kids and adults at 18 Reasons and other venues, and are regular contributors to the San Jose Mercury News food section as well as parenting sites such as Savvy Source.