Indian Cuisine: The Real Thing!
Fall Cooking Classes from EWC
Indian Cuisine for Regular Folks Without Servants!
A limited number of spaces remain
Fall Cooking Classes from EWC
Indian Cuisine for Regular Folks Without Servants!
A limited number of spaces remain
If you want to reserve a space, respond to
This e-mail address is being protected from spambots. You need JavaScript enabled to view it
and let us know that you are interested!
Introductory session at East West Crossings
At 6 PM, Tuesday, Sept 21 and repeated at 6 PM, Wednesday, Sept 22.
This is mandatory for everyone: fees are $35 per person.
The intro, with much show and tell, involves a discussion of regional and ethnic cuisines in the sub-continent, typical meals, spices, grains, and other ingredients, and some of the methods and “tricks”, especially for those of us “without servants”.
Subsequently, there will be both a Tuesday AND a Wednesday session as was the case last Spring.
The FOUR “cook and eat” meetings will be held in the instructor’s kitchen at 6 PM
(fees $45 per person per meeting. A student must enroll in at least TWO of these sessions. There is a 10% discount for enrolling in ALL sessions)
Tuesday, Sept 28 and Wednesday, Sept 29:
Aloo-Gobi [kopi] (potatoes and cauliflower) with peas and some extras from the day’s catch from the veggie garden.
Also, red lentils (masoor daal) as cooked in Bengal
Tuesday, Oct 5 and Wednesday, Oct 6:
Deem-er Dalna (curried eggs with veggies)—a specialty of Bengal sold by street vendors, at least in the past. We do it casserole style with coconut milk.
Also, roasted moog daal (mung lentils) with pineapple.
Tuesday, Oct 12 and Wednesday, Oct 13:
Vegetable Korma (mixed vegetable in a light sauce)—in this recipe, with yogurt and coconut milk.
Also, “sambar” (South Indian style toor daal with veggies)
Tuesday, October 19 and Wednesday, Oct 20:
Chingri Malaikari (shrimp in a delicate coconut milk sauce)—as Kolkata households may make for really important guests—like future in-laws! There will be a chicken variation for those who are not into sea food.
Also, a chana (chhola) daal (chick pea lentils) with veggies and spices.
If interested write to
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Class size is limited, enrollment is on a first-come-first-serve basis.
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