A lecture and hands-on class experience. Guests will enjoy making and eating tea and snacks and take home a chai masala tea kit.
Nothing says Indian hospitality better than asking someone over for a cup of masala chai, some nasta (snacks) and a chat. Come learn about masala chai’s fascinating history as a symbol of resistance against colonial forces and how to make the perfect cup of masala chai, plus snacks. In addition to enjoying our tea and snacks, everyone will go home with a small package of the Trivedi Family chai masala and tea.
Trivedi family masala chai (made with dried spices)
Fresh ginger masala chai
Khaman dhokla (savory chickpea cake) with cilantro chutney
Apple burfi (spiced apple bars)
Leena Trivedi-Grenier is a food and culture writer based in the San Francisco Bay area. She’s passionate about elevating minority voices in her work, especially women, people of color and immigrants. She geeks out over food history and foodways, and is constantly inspired by her family’s Indian cuisine and heritage (her father is from Gujarat). Beyond writing, she has worked as a professional chef, cooking teacher, public speaker and food tour guide. Her bylines include The San Francisco Chronicle (check out her monthly column on Bay area immigrant cuisine, A Million Plates), Vice’s Munchies, The Washington Post, Eater, NPR’s The Salt, Food52, and many more. She grew up in and around Chicago, so she has a healthy fear of snow and ketchup on a hot dog. She loves learning, and has a B.A. in speech communication with a minor in creative writing from Bradley University, an A.A.S. in culinary arts from Joliet Junior College, and an M.A. in gastronomy from The University of Adelaide/ Le Cordon Bleu. Pronouns: she/her (cis). Find her online: leenaeats.com Instagram: @leenaeats Twitter: @Leena_Eats
(Photo courtesy of Pixabay)