Classic Indian Cuisine

several small piles of spices, herbs and peppers


This 2-part course explores many well-loved, traditional Indian dishes. On night one, we will prepare chicken koftas (tender spiced meatballs in delicious cream) and baingan bharta (oven-roasted eggplant onion tomato gravy).

To complete the meal, jeera rice, pan-fried parathas (Indian flatbread), and raita (cucumber yogurt dip) will also be made.  Aloo Gobi (a vegetarian dish made with chunks of potatoes and cauliflower in onion tomato sauce) and pakoras (fluffy deep-fried fritters made with spinach onion chickpea batter and served with the quintessential coriander chutney) will be made on night two.

We will also prepare curd rice and pooris (deep-fried puffed bread) to go along with the meal.

The cost of food is included in the tuition.

Day of the week: Wednesdays
Time: 6:00pm – 9:00pm
Location: Unified Arts Building, Room UA38, 46 Tappan Street, Brookline
Dates: 7/10/2024 – 7/17/2024
Number of sessions: 2 

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