$165 per person
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.
Dahi ke Kebabs, Malai Kofta, Chicken Korma, Pulao, Chutney, Poori, and Mango Lassi
The average duration of our cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating.
The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. As a group, your class will prepare the selected menu in its entirety. In most classes, not every student will make every dish.
Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe.
Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.
Doors open 15 minutes before the class start time.
You do not need to bring anything with you to class, unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food and wine are all provided for you.
In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.
Please note, for our Baking & Pastry classes, a light meal will be provided for you.
We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.
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.