$165 per person
What You'll Learn
By the end of this class, you will:
- Learn how to prepare legumes in new ways
- Understand the Indian spice pantry and how to make their flavors bloom
- Find out how to integrate hearty vegetarian dishes into your weeknight menus
About This Class
There is an increasing demand for vegetarian dishes but one always misses the protein. We have the perfect answer. The entire menu is based on lentils. It is rich in protein, vegetarian, gluten-free, budget-friendly and delicious.
We will start with crepes made with chickpea flour served with a cilantro chutney, moving on to a protein-packed chickpea stew which is sweet and sour, and if that wasn’t enough we load it with spinach. Our next dish is a delicious, savory potato and split pea curry which is spicy and flavorful and to bring it all together we make an ancient ayurvedic dish, khichdi, which is loaded with nutrition, history, and comfort. We will served it all with a cool yogurt raita. Whether your vegetarian or not, these Indian comfort foods will get you through fall feeling great.
Chickpea Flour Crepes, Garbanzo Bean with Spinach Curry, Potatoes with Yellow Split Pea Curry, Khichdi (an ancient dish made with rice and lentils as the ultimate healing/comfort food), Raita, and Cilantro Chutney
- Wine included
- Suitable for vegetarians
- Ages 18+
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.
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.