What You'll Learn
By the end of this class, you will:
- Learn how to make a tomato-based Indian curry sauce
- Understand the Indian spice pantry and how to make their flavors bloom
- Be able to create a balanced menu of Indian dishes with many make-ahead components
About This Class
Indian holidays are a time to indulge with rich and delicious dishes. This time of year it is great to celebrate with old favorites but how about shaking up some of your holidays with the flavors of India?
We will prepare malai kofta- a quintessential celebratory dish made with potatoes and fresh cheese in a rich tomato sauce. Everyone adores fragrant, luscious Chicken Korma. This curry, in a base of almonds, cream, and saffron, is everything when its homemade.
To balance all the richness we will make some melt in your mouth, light kebabs made with yogurt and paneer. Last but not the least we will each make some fresh bread to compliment the meal and top it all off with glasses of cool Mango Lassi.
Menu
Dahi ke Kebabs, Malai Kofta, Chicken Korma, Pulao, Chutney, Poori, and Mango Lassi
FAQ
All students must show proof of vaccine before entering school and will be required to wear a mask unless eating/drinking.
We understand and respect that lifestyle decisions during Covid are an individual choice. If you test positive for Covid while the class is in session, you will be asked to send a friend in your place until you have a negative test. Classes will not be rescheduled, credited or cancelled. Once the class session starts the class is non-refundable. This was our policy pre-Covid and continues to be our policy today. We hope you find this policy acceptable and understand that this policy is required for a small school like SFCS to operate and open our kitchens for great food experiences.
The average duration of our current cooking classes is 4 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback. Most of the time you’ll be working with a partner or small group on a few different recipes.
Doors will open 10 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school to have their vaccine cards checked the first week of class (these will only need to be checked once).
Please arrive at the school with your own mask on. New, disposable masks are available should you need to replace yours while in class.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
You will sit down with your classmates to eat what you’ve all prepared, along with some wine. We do suggest you have a small snack before class as dinner does happen towards the end of each session.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks are required while in the building.
Cancellation Policy
Meghna Agarwal
Through her company, Crimson Kitchen, Meghna teaches Indian cooking classes, caters parties, runs her private chef business, and occasionally feeds the hungry souls from 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 that has food as the epicenter of most occasions, Meghna is driven to find and replicate the countless traditional tastes of India – from Mumbai’s modern restaurants to the street food of tiny villages. She regularly visits India where she works with Indian restaurateurs and chefs to keep abreast of their evolving Indian cuisine. Upon return to her San Francisco kitchen, Meghna infuses the latest trends with ancient traditions and techniques to pass along to her students.