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Indian Cooking w/ Yamini: Immersion Workshop #3 is unfortunately unavailable

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Discover the secrets of Indian cooking and become a spice expert. Learn to create tantalizing vegan and gluten-free dishes infused with aromatic masalas. Join us for a hands-on experience, where you'll cook from scratch using the finest organic ingredients and enjoy a sit-down dinner of exquisite flavors.

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Indian Cooking w/ Yamini: Immersion Workshop #3

  • All levels
  • 18 and older
  • $195
  • Earn 10% Rewards
  • Price Lock
  • **Virtual Classroom
  • 4 hours & 30 minutes

Start Dates (0)

  • $195
  • 4 hours & 30 minutes
  • You'll receive an email with detailed directions to the workshop.
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Class Description

Description

What you'll learn in this indian cooking class:

Yamini’s sunny, spiritual nature will instantly make you feel welcome in her home. Whether she’s teaching you the proper way to handle spices or how to roll a perfectly circular roti, you will be inspired by her passion for cooking and her commitment to making everything from scratch. 

When you arrive, Yamini will serve her homemade chai and a selection of delicious, seasonal Indian treats, which may include her uttapam served with homemade cilantro chutney, and her spiced chickpea cakes made with fresh curry leaves and mustard seeds, and served with pomegranate seeds.

Yamini is deeply knowledgeable about cooking from many regions of India, and she will impress you with her encyclopedic knowledge of spices, techniques, tools, recipes, and traditions. At the end of the day you’ll go home newly inspired with all the recipes and a shopping guide to Yamini’s favorite food markets.

Menu for Immersion Workshop #3 (Vegetarian)

Khichadi (Lentils and Rice)
  • Moong dal and basmati rice simmered into a porridge, seasoned with coriander, cumin, fenugreek, and turmeric, and sprinkled with ajwain to finish. 
Mixed Lili Bhaji (Mixed Leafy Greens)
  • A Rajasthani side dish of mustard greens, spinach, dill, scallions, methi (fresh fenugreek leaves), chiles, garlic, and tomatoes sautéed in mustard oil, and seasoned with mustard seeds and cumin powder.
Nimboo Ka Mitha Achaar (Sweet Lemon Pickle)
  • Fresh slivered lemons blended with fenugreek, coriander, cumin, red chile powder and jaggery to make a sweet, sour, spicy pickle.
Masala Chhaas (Spiced Buttermilk)
  • A refreshing yogurt drink made with homemade yogurt and flavored with fresh curry leaves, mint, ginger, and ground roasted cumin.
Sabudana Kheer (Tapioca Pudding)
  • Tapioca pearls softened in a sweetened saffron and cardamom-infused milk to make a nourishing dessert.
Pappad
  • Urad flour discs puffed and crisped over an open flame.

Food Allergies: This menu includes dairy and tree nuts.

All immersion workshops include a light lunch and beverage, 3.5 hours of hands-on cooking instruction, a full dinner, and a booklet of recipes and in-depth culinary info.

Refund Policy

  • If you cancel 13 business days before your workshop you will receive a full credit, which you can apply to another workshop.
  • After that, you may send someone else in your place (we ask you to notify us in advance if you're doing this).
In the rare event that an instructor needs to cancel last minute, students will receive a refund. We do not otherwise offer refunds.

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The League of Kitchens

A new immersive culinary adventure in NYC where immigrants teach intimate cooking workshops in their homes. Each experience will offer opportunities for meaningful connection and social interaction, cultural engagement and exchange, culinary learning and discovery, and exceptional eating and drinking....

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