Fundamentals of Indian Classics - In Person
A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. See our registration policies here and our rules for in-person events here.
Indian cookery may seem intimidating to the uninitiated, but with a few key techniques, you will be able to approach Indian dishes with confidence! Meghna will guide you through the foundations of building flavor, so you can comprehend and develop sophisticated Indian recipes in your home kitchen. We'll learn how to make a basic dal, enhanced with a tadka. We'll continue our study of spices by blending our own garam masala, which we'll use in a curry and kebab. Even our rice and our drink will be touched by spice! Together, these dishes will make a delightful dinner, but also be our vehicles for understanding and practicing the fundamentals of Indian cooking, inspiring you to cook more delicious food!
MENU
Dal with a Tadka—Lentil Soup with a Blooming of Whole Spices with Garlic, Onion, and Tomatoes
Chicken Tikka—Chicken Marinated in Yogurt and Spices
Kadai Paneer—Spicy Paneer Curry with Onions and Peppers
Matar Pulao—Spiced Basmatic Rice with Saffron and Peas
Garam Masala—Our own house blend of spices
Chai
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.
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.
