Indian Menus: Spring
$165 per person
What You'll Learn
By the end of the class you will:
- Learn about the key spices in an Indian pantry
- Learn a brief history of the different foods of India
- Know how to make a base sauce for a variety of curries
About This Class
As the weather begins to warm, Indian food is the perfect way to face the season head-on.
We built this all-vegetarian menu around some of our favorite, and most authentic, Indian foods. Bold flavors and warm spices come together to create dishes that will transport you across the globe. You’ll learn about the Indian pantry, key spices you’ll want to stock at home, and some unique cooking methods as well.
Think seasonal vegetables and bold flavors – this menu will be your go-to when you entertain in the months to come, and will certainly replace that take out you used to rely on.
Lentil Fritters, Matar Paneer, Green Beans with Coconut, Aloo Gobi (Cauliflower with Potatoes,) Pulao, Mixed Vegetable Raita and Mango Lassi
- Wine included
- Full meal served in class
- Work in teams
- Suitable for vegetarians
- Ages 18+
The average duration of our current cooking classes is 2 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.
Due to COVID-19 regulations, we can not have students congregate in the building before class starts. Doors will open 5 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, safely distanced (sidewalks are clearly marked) and will be let in the school just before class begins.
Please arrive at the school with your own mask on. You will be given a new, disposable mask to wear in class to ensure what you have on hasn’t been contaminated prior to entering SFCS. We will have extras available should you need one while at school.
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.
Due to COVID-19 regulations, we will not be serving food or drinks during class, We will, however, be sending you home with both ingredients and finished food items so you can enjoy them later, and practice as well.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks, provided by SFCS, are required while in the building.
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.