Indian Dinner Party

This is a live, interactive, hands-on cooking class held online via Zoom. If you’re new to 18 Reasons online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.

Throwing an Indian dinner party can feel out of reach these days. You might hesitate, thinking it would take forever to make. We are debunking that myth with this class. You will cook two classic Indian entrees that are comforting and worthy of special occasions, and wash it down with the ever popular mango lassi. All in the span of 2 hours, and you will be ready to party!

MENU

Rajma - A North Indian kidney bean curry made with a blend of onions, tomatoes, and spices that is usually eaten with rice

Latpata Chicken - A classic Indian chicken curry cooked with whole aromatic spices with a base of onion, ginger, and garlic and juicy chicken thighs.

Mango Lassi - One of the most popular Indian drinks, made with yogurt and mango pulp.

Equipment and Ingredient List for the class found here - check before signing up for the class. 

We are offering a Specialty Ingredient Kit for the spices and mango pulp for pick up on Sat 8/29 between 11 am-1 pm. Purchase one here.

This menu contains the following common allergens: 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.

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.