North Indian Essentials: Meat Cookery
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. In this class, we’ll prepare a well-balanced, multi-course meal.
Two dishes feature meat, but a true feast requires plant-based favorites! First prepare Ground Turkey Kebabs as a lean and flavorful appetizer, followed by two rich and creamy main dishes. Chicken Korma cooks in a luxurious blend of yogurt, cream, and ground nuts, while Dal Makhani features lentils and beans in a thick, tomato-based gravy. Potato and Peas are a simple and versatile complement to the other, heavier dishes.
On the side you’ll make Mixed Vegetable Pulao, a fragrant rice dish studded with chopped veggies. And don’t forget the cooling Raita on the side! Join Meghna for this delicious and comprehensive introduction to North Indian cuisine.
MENU
Ground Turkey Kebabs - Lean Kebabs flavored with Spices and Herbs
Chicken Korma - Chicken in an indulgent Nut-based Gravy
Insta Pot Dal Makhani - A velvety dish of Lentils and Beans
Potato and Pea Vegetable
Cucumber Raita - Finely chopped Cucumber in seasoned Yogurt
Pulao - Fragrant spiced Rice
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 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.
