Festive Indian Breads and Curries
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.
Join Chef Meghna to travel from rich and creamy to spicy and aromatic. This class focuses on irresistible and indulgent pairings of Indian breads and curries that are perfect for celebrations. You’ll learn a delightful array of recipes that will elevate your culinary skills and expand your palate!
We will discover how to make Malai Kofta, a rich dish featuring tender, spiced vegetable dumplings (kofta) simmered in a creamy, aromatic sauce. Then we’ll move into mastering the art of making Karahi Chicken, a popular dish known for its bold flavors and vibrant spices.
Chef Meghna will also teach you the tips and tricks to prepare two breads: a thin and crispy Tandoor Roti, and a deep-fried and puffy Poori. There is nothing better to sop up flavorful sauces and spices!
We’ll end the evening in a room filled with the warming aroma of a delicious meal, plus a few sips of a homemade Mango Lassi to turn down the heat.
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Malai Kofta—Spiced Vegetable Dumplings in a Creamy Tomato Sauce
Karahi Chicken—Chicken Curry with Tomatoes, Chilies, and Aromatic Spices
Tandoori Roti—Skillet-cooked Flatbread
Poori—Deep Fried, Puffy Bread
Mixed Vegetable Raita—Cooling Mix of Yogurt, Mixed Vegetables, and Spices
Mango Lassi—Sweet Yogurt-based Drink with Mango Puree
This menu contains the following major allergens: Tree Nuts, 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.
