North and South Indian Primer

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

This cooking class is designed to introduce students to the culinary traditions of both North and South India, offering hands-on experience in preparing a selection of classic dishes from these regions. We will be studying the use of various ingredients and using them across multiple dishes to showcase the differences and flavors. 

Southern Indian dishes will include a fish curry, beet raita, and lemon rice. These dishes will feature staples of the South Indian pantry: tamarind, coconut, curry leaves, and rice. Northern Indian dishes will include a spinach and cheese curry, vegetable cutlets, mint chutney, and roti. These feature paneer (a versatile cheese), a variety of spices, and wheat.

By mastering classic dishes from both North and South India, students will not only expand their cooking repertoire but also gain a deeper understanding and appreciation of the diversity and flavor of the cuisine.

MENU

South Indian Fish Curry

Palak Paneer—Spinach and Cheese Curry

Mixed Vegetable Tikki—Mixed Vegetable Cutlets With Tangy Spices and Fresh Ginger

Beet Raita with Curry Leaves

Lemon Rice 

Mint Chutney

Roti—Whole Wheat Bread. Due to time constraints of the class, we will cook pre-made rotis.

This menu contains the following major allergens: Fish, 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.