Dive into the rich variety of flavors that define the cuisine of north India.
Practice preparing some of the region’s most popular dishes, then dig into a multicourse meal for lunch.
Menu items may include: paneer makhana (cottage cheese chunks in cashew and tomato gravy); bhindi do pyaaza (okra curry); dal tarka (yellow lentil curry); lentil kebabs; cucumber and cumin raita (yogurt-based salad); butter paratha (flatbread) or nawabi pulao (rice-based dish).
Dried fruit kheer pudding and cardamom lassi beverage to be served with lunch.
Menu items may change due to availability of seasonal ingredients.
Instructor: Hema Parekh
A certified teacher, nutritionist and culinary consultant, Hema Parekh is the author of several cookbooks, including The Asian Vegan Kitchen and The South Indian Vegetarian Kitchen. Over her career, she has cooked for visiting heads of state and royalty.