North Indian Essentials: Vegetarian Classics

Wednesday, January 17, 2024 6:00pm to 9:30pm
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3674 18th St.
San Francisco, CA 94110
United States
Member Price: 


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

Join Chef Meghna to master fundamental North Indian cooking techniques. Learn the art of balancing flavors, textures, and aromas to achieve a harmonious and authentic taste in each dish. Together we’ll create the masalas (spice blends) and gravies that form the base of many North Indian dishes. 

In this class, we’ll prepare a well-balanced vegetarian meal by combining dishes with complementary flavors and nutritional components. Three main dishes highlight three different vegetarian stars of North Indian cuisine: chana (chickpeas), paneer, and mixed vegetables. Each dish features a unique cooking technique. Chana Masala cooks in a tomato-based gravy, while Paneer Makhani features a velvety, cashew-based gravy. Aloo Gobi is made by sautéeing potatoes and carrots with dry spices. 

On the side you’ll make Matar Pulao, a fragrant rice dish studded with matar (peas). Learn to knead, roll, and cook homemade Roti on an open flame. And don’t forget the cooling Raita on the side! Join Meghna for a feast, and a comprehensive introduction to North Indian cuisine.



Chana Masala - Chickpeas (chana) cooked in aromatic Tomato-based Curry
Paneer Makhani - Paneer cubes in velvety Tomato and Cashew Nut-based sauce
Aloo Gobi - Potatoes (aloo) and Cauliflower (gobi) sauteed with a blend of Spices
Roti - North Indian Whole Wheat Flour Flat Bread 
Mixed Vegetable Raita - Finely chopped Vegetables in seasoned Yogurt
Matar Pulao - Rice infused with aromatic Spices and Green Peas (matar) 


This menu contains the following common allergens: Tree Nuts, Dairy. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail 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 or follow her food journey on instagram @crimsonkitchen.