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18 Reasons: Indian Brunch
October 16, 2018 @ 6:00 pm - 9:30 pm
A hands-on cooking class culminating in dinner served with a glass of wine and beer.
Abandon the overused American brunch solution of “Put an Egg on It!”, and expand your brunch horizons! Join us for an evening of cooking North Indian breakfast and brunch classics, which all happen to be vegetarian. Many of these are Roop’s family favorites for a big, satisfying and delicious Sunday brunch. We will also make some of Simran’s favorite breakfast treats inspired by holiday visits to India to stay with her maternal grandparents. She fondly remembers being woken up late by her grandfather, holding a warm cup of spiced chai, and immediately serving her what is probably one her favorite breakfasts in the world.
To be honest, these dishes can be made for any meal of the day, but we hope it inspires you to cook it for others for brunch one weekend!
Ruby Mami’s Aloo: a saucy, spicy potato curry
Bodi Bhua’s Chana Masala: spicy, tart chickpea curry
Freshly fried pooris: puffy, fried Indian bread
Roop’s home-made paneer (demo)
Papajee’s paneer burji: crumbled spiced Indian paneer masala
Papajee’s spiced pinto beans masala
Bibijee’s besan paranthas: Indian bread made of flour & chickpea flour
Masala Chai (demo)
Simran Singh and Stacie Dong are San Francisco moms with a passion for cooking, eating and exploring the world through food. On their blog, A Little Yumminess (www.alittleyum.com), they share recipes from around the world, favorite foodie destinations in the Bay Area and ideas for bringing up adventurous eaters. Throughout the year the run very successful day and week-long “around-the-world” cooking camps and classes for youth aged from K- 12. They also teach regional Indian and Asian cooking classes at 18 Reasons and other venues around the Bay Area. They are also regular contributors to the San Jose Mercury News food section, Sunset Magazine’s blog, Bay Area Parent Magazine, and other websites and publications.
Roop Soni grew up in Kashmir and Punjab in a family of both professional chefs and talented home cooks and from a young age she began learning essential techniques and treasured family recipes. These days Roop splits her time between New Delhi and San Francisco. She continues to cook amazing meals for her family and friends, document family recipes, and occasionally teach and cook for public events like this one.