Paneer Primer: India's Iconic Cheese by Hand - In Person

When: 
Thursday, September 8, 2022 6:00pm to 9:30pm
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Where: 
3674 18th St.
San Francisco, CA 94110
United States
Price: 
$120.00
Member Price: 
$110.00
2 slots available

SOLD OUT

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. See our registration policies here and our rules for in-person events here.

 

We know that homemade tastes better, but time and intimidation often prompt us to take store-bought shortcuts. Meghna will teach you that not only can you make India's most famous cheese at home, you'll also learn a few recipes to help this cheese shine!

If you are new to paneer, it's not India's only cheese, but it is the only cheese that is widely consumed in the country. And gosh, is it good! The flavor and texture of homemade Paneer will astound you if you've never tried it. In class, we'll make paneer from scratch, plus two dishes: Matar Paneer and Paneer Cutlets. Along with the paneer-based dishes, we'll make spiced rice, boondi raita, and mint chutney to round out the dinner table. 

 

MENU

Handmade Paneer—Fresh Indian Cheese

Matar Paneer—Peas and Paneer Curry

Paneer Cutlets—Paneer Sliders with Fresh Ginger and Chickpea Flour

Spiced Rice

Boondi Raita—Yogurt and fried chickpea side dish

Mint Chutney—Fiery Mint Sauce

 

This menu contains the following common allergens: Dairy. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

 

Through her company, Crimson Kitchen, Meghna Agarwal teaches Indian cooking classes, caters parties, runs her private chef business, and occasionally feeds the hungry souls of San Francisco’s numerous startups. When asked about her culinary background, Meghna notes with a smile that she comes from a culture that has been focused on food for the past five thousand years! With a heritage of food as the epicenter of most occasions, she is driven to find and replicate the countless traditional tastes of India – from Mumbai’s modern restaurants to the street food of tiny villages.

Meghna regularly visits India, where she works with Indian restaurateurs and chefs to keep abreast of their evolving cuisine. Upon return to her San Francisco kitchen, she infuses the latest trends with ancient traditions and techniques to pass along to her students. Meghna can now be found  teaching cooking classes in collaboration with 18 Reasons, San Francisco Cooking School, The Civic Kitchen and her own company Crimson Kitchen. You can find more information on her at www.crimsonkitchen.com or follow her food journey on instagram @crimsonkitchen.

 

Photo by Prabal Pratap Singh