Indian Breads and Curries

Nothing satisfies quite like dipping fresh bread into a curry’s spiced sauce and enjoying the harmony of flavors and textures. While North Indian curries are well known and popular, Indian breads don’t always get the attention they deserve since they can be considered time consuming and equipment heavy to create at home. Never fear! Chef Meghna is ready with her tips and tricks so you can easily recreate these breads in your own home! You’ll explore the flavors and techniques through four North Indian classic dishes, plus a side of raita. Chef Meghna will share stories while you create an intricate curry base for the Saag lamb, perfectly balance spices for a well-rounded tomato-based gravy in the Matar Paneer, knead dough to make chewy and crispy Poori, and turn the heat up on a cast iron pan as a home kitchen friendly way to cook the Tandoor Roti. 

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Saag Lamb - Tender Lamb stewed with Onions, Whole Spices, and Spinach

Matar Paneer - Peas and Paneer in a creamy Tomato Sauce with Garam Masala and fresh Ginger.

Tandoori Roti - Whole Wheat Flatbread

Poori - Fried Unleavened Bread made with Whole Wheat Flour

Raita - Mixed Vegetable Raita

Allergens: Dairy, Wheat. Concerns? Email info@18reasons.org.

Learn more about Meghna here.

Review our registration and cancellation policies here.