Indian Bread and Vegetarian 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. 

Indian curries often steal the limelight, but breads are worthy of celebrity, too! In this class, we'll make two Indian breads. Though they taste vastly different, each has an approachable technique for home cooks. You can create these breads in the comfort of your home without any special equipment. To accompany this bread, we'll make two classic vegetarian curries to enjoy with your bread, and to round off the meal; we will have a vibrant beetroot raita.

MENU

Saag Paneer—A North Indian dish made with paneer (Indian cottage cheese) cooked in a creamy, spiced spinach, finished with a bright tadka.

Aloo Matar—A comforting vegetarian curry featuring potatoes (aloo) and green peas (matar) simmered in a tomato-based sauce.

Roti—A round, unleavened flatbread made from whole wheat flour. It is a staple in Indian cuisine and pairs perfectly with curries and vegetables.

Puri—A deep-fried, puffed Indian bread made from whole wheat flour dough. Puri is light and airy, making it an ideal companion for dishes like aloo matar.

Beetroot Raita—A cooling side dish made from grated or finely chopped beetroot mixed with yogurt and lightly seasoned with spices and herbs. The beetroot gives the raita a vibrant pink color and a slightly sweet, earthy flavor, balancing the spiciness of curries."    

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 Ashwini Chaudhary on Unsplash}