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18 Reasons: Indian Appetizer Party – In Person
September 21 @ 6:00 pm - 9:30 pm
A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here. Masks are welcome.
In this vibrant Indian cooking class, students will learn and master the art of preparing multiple Indian appetizers. The class will focus on teaching you the techniques and flavors behind some of the most popular Indian small bites: tantalizing pan-fried chicken and vegetable kebabs, tangy and bright fish tikka, and refreshing corn bhel. Rounding out the spread are a refreshing mango chutney, a zesty mint chutney, and a creamy mango lassi to cleanse the palate. While we’ll enjoy the assortment as one large meal, these dishes also flexibly become main meals for everyday meals.
Shifting the focus to Indian appetizers and tapas-style dishes is a fantastic way to explore the diverse flavors of Indian cuisine while keeping the menu refreshing for the summer. While the temperatures in the Bay Area rise, we’ll take a break from heavy menus with curries, and learn a light and bright approach that enables you to get an Indian meal on the table without spending hours in the kitchen!
Chicken Kebab—Succulent and spiced pan-fried minced chicken
Mixed Vegetable Kebab—A harmony of spiced vegetables, such as potatoes, peas and spinach.
Fish Tikka—Fish marinated with spices, yogurt, and lemon, either pan-fried or oven-baked
Corn Bhel—A salad-like street food dish made with sweet corn, onions, tomatoes, and a medley of spices
Mint Chutney—A versatile condiment of blended fresh mint, cilantro, and green chilies.
Sweet Mango Chutney—A luscious and aromatic chutney made from mango powder, sugar, and spices
Mango Lassi—Tangy and sweet drink of blended mango pulp, yogurt milk, and a touch of sweetness.
This menu contains the following common allergens: Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail email@example.com before purchasing a ticket.
Let’s Cook Together!
Through her company, Crimson Kitchen, Meghna Agarwal teaches Indian cooking classes, caters parties, runs her private chef business, and occasionally feeds the hungry souls of 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 of food as the epicenter of most occasions, she is driven to find and replicate the countless traditional tastes of India – from Mumbai’s modern restaurants to the street food of tiny villages.
Meghna regularly visits India, where she works with Indian restaurateurs and chefs to keep abreast of their evolving cuisine. Upon return to her San Francisco kitchen, she infuses the latest trends with ancient traditions and techniques to pass along to her students. Meghna can now be found teaching cooking classes in collaboration with 18 Reasons, San Francisco Cooking School, The Civic Kitchen and her own company Crimson Kitchen. You can find more information on her at www.crimsonkitchen.com or follow her food journey on instagram @crimsonkitchen.