North Indian Homemade Breads and Curries - In Person

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here. Masks are welcome.
 

Nothing satisfies quite like dipping fresh bread into a curry’s spiced sauce and enjoying the harmony of flavors and textures. While North Indian curries are well known and popular, Indian breads don’t always get the attention they deserve since they can be considered time consuming and equipment heavy to create at home. Never fear! Chef Meghna is ready with her tips and tricks so you can easily recreate these breads in your own home! In this class, you’ll explore the flavors and techniques of North Indian breads and curries through four classic dishes: Saag Lamb, Matar Paneer, Poori, and Tandoori Roti. Chef Meghna will share stories and discuss the regional differences and variations in Indian cuisine while you create an intricate curry base for the Saag lamb, perfectly balance spices for a well-rounded tomato-based gravy in the Matar Paneer, knead dough to make chewy and crispy Poori, and turn the heat up on a cast iron pan as a home kitchen friendly way to cook the Tandoor Roti. 

Join us to walk away with a deeper understanding of the flavors and techniques of Indian cuisine, along with the confidence to recreate these dishes (yes, even the fried Poori) in your own kitchen!
 

MENU

Saag Lamb - Tender Lamb stewed with Onions, Whole Spices, and Spinach

Matar Paneer - Peas and Paneer in a creamy Tomato Sauce with Garam Masala and fresh Ginger.

Tandoori Roti - Whole Wheat Flatbread

Poori - Fried Unleavened Bread made with Whole Wheat Flour
 

This menu contains the following common allergens: Dairy, Wheat. 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 Karthik B K on Unsplash}