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 #2 ( Vegetarian )
Maas Ko Dal (Split Black Lentils)
Split black lentils simmered in an iron pot with fresh ginger, and finished with special spices and jimbu cooked quickly in hot ghee.
Basmati Bhuja (Rice)
Aromatic long grain rice gently steamed and simply flavored with ghee.
Rayo Ko Saag (Stir-Fried Mustard Greens)
Mustard greens stir-fried in mustard oil, seasoned with ajwain seeds and pounded ginger.
Cauli Manchurian (Manchurian Cauliflower)
An Indo-Chinese dish of cauliflower florets dipped in a spiced batter, fried until deep brown, and finished in a sweet-spicy-sour tomato sauce.
Poleko Tomato Achar (Tomato Pickle)
A pickle of charred grape tomatoes and dried chiles, blended with garlic, Sichuan peppercorns, mustard oil, and lime juice.
This menu includes dairy and soy.
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.