Indian Cooking Class

Spice & Soul: A Vegetarian Journey

Menu

Quinoa Pulao is a nutritious, gluten-free twist on traditional rice pulao, made with protein-rich quinoa, sautéed with aromatic Indian spices, mixed vegetables. It's a wholesome one-pot dish, often garnished with fresh coriander

Paneer Tikka Masala is a flavorful North Indian curry made with pan-seared paneer cubes simmered in a rich, aromatic tomato-based gravy. The sauce is infused with spices like cumin and garam masala, powder with cream added for a smooth, mildly tangy finish.

Dhokla is a soft, spongy steamed snack from India, made primarily from a fermented batter of gram flour (besan) or rice and lentils. Slightly tangy and mildly sweet, it’s tempered with mustard seeds, green chilies, and curry leaves, then garnished with fresh coriander and grated coconut.

Green Chutney is a fresh, tangy and zesty Indian dip made primarily from coriander (cilantro) and/or mint leaves, blended with green chilies, lemon juice, salt, and spices.

Cucumber Raita (Yogurt and Cucumber) is a cooling Indian side dish made with fresh chopped cucumber mixed into creamy yogurt, seasoned with roasted cumin powder, salt, and sometimes fresh coriander or mint. Light, refreshing, and mildly spiced, it balances spicy curries aiding digestion and adding a soothing touch to any meal.