18 Reasons: Gluten Free North Indian Classics

Is wheat not your friend? While breads and curries are a classic pairing, there are plenty of traditional recipes that are naturally gluten-free. In this class, Meghna will teach you how to master gluten-free binding with chickpea flour to fry crispy vegetable pakoras. You’ll layer whole and powdered spices to give our choley, chicken, and paneer makhani distinct flavor profiles. You will also learn how to achieve thick curry textures naturally using spinach, tomatoes, and cream.

This class teaches you the practical techniques needed to cook satisfying gluten-free meals.

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Mixed Vegetable Pakoras – Crispy fritters in a chickpea flour batter.

Paneer Makhani – Paneer in a luxurious tomato gravy enriched with butter and cream.

Choley Palak – Hearty chickpea curry with fresh spinach, ginger, garlic, and robust ground spices.

Karahi Chicken – Bold chicken curry with garlic and tomatoes in a freshly pounded spice base.

Pulao – Steamed Basmati rice flavored with whole cumin, cardamom, and cloves

Boondi Raita – Yogurt with crispy fried chickpea droplets and roasted cumin.

Cilantro Chutney – Blended cilantro, green chilies, lemon, and ginger.