18 and older
An exciting introduction to Nepali cuisine! This 2.5 hour workshop will begin with a warm welcome to Rachana’s home, refreshing Nepali lemonade and hot spiced tea, and traditional snacks like pulao(beaten rice pilaf) with achar (Indian pickles).
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.
Chamsur Palungo (Stir-Fried Spinach and Watercress)
Greens stir-fried in mustard oil, and seasoned with ajwain seeds and pounded ginger.
Sel (Fried Rice Flour Donuts)
Ground, soaked rice mixed with a little sugar and fried in large circles in bubbling ghee. A dish for holidays and special occasions.
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.
Food Allergies: This menu includes dairy.
All "taste of" workshops include a welcome-snack and beverage, 1.5 hours of hands-on cooking instruction, a small meal, and a booklet of recipes and in-depth culinary info.