18 and older
Rachana’s bright and open home is a peaceful respite from the intense bustle of Flushing’s main street a few blocks away. The wafting aroma of toasted spices and the colorful Nepali accents throughout Rachana’s apartment will immediately envelop you in a warmth that will only become more pronounced as you get to know her.
Rachana is sweet and patient, but don’t let her quiet demeanor fool you--she’s sharp, sassy, and tells it like it is, making you a better cook in the process. Rachana will welcome you into her home with tea, cardamom lemonade, and a welcome lunch that may include Pani Roti (Roti Soup), Chura Ka Pulao (Beaten Rice), Aloo Sadeko (Sauteed Potato), and other dishes that blend Indian, Chinese, and Tibetan influences to make a cuisine all its own.
Menu for Immersion Workshop #1 ( Vegetarian )
Saag Ko Momo with Pakako Golbhenda Ko Achar (Spinach Dumplings with Tomato Dipping Sauce)
Dumplings filled with spinach, paneer cheese, cilantro, fresh ginger, and spices, steamed until tender, served with a deeply-spiced, blended tomato-chile sauce for dipping.
Rahar Dal (Split Yellow Peas)
Split yellow peas simmered with Indian bay leaves, cinnamon sticks, whole cloves, cardamom pods, and fresh ginger, and finished with special spices cooked quickly in hot ghee.
Basmati Bhuja (Rice)
Aromatic long grain rice gently steamed and simply flavored with ghee.
Cauli Aalu Tareko (Fried Cauliflower and Potato)
Cauliflower florets and potato wedges cooked until tender in a paste of ginger, dried chiles, and multiple spices.
Sikarni (Yogurt Pudding)
A dessert from the Nepali royal court--thickened yogurt mixed with a cashew-almond paste, sugar, cream, saffron, cardamom, cinnamon, and black peppercorns.
* Food Allergies: This menu includes dairy, tree nuts, soy, and wheat.
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.