Curry Night

Attend this class to learn the basics of Indian cooking techniques for a variety of entrees. The menu for the evening is:

Murgh Curry – Traditional Northern Indian chicken curry cooked with herbs and spices

Aloo Gobi – Cauliflower and potatoes cooked with herbs and spices

Kashmiri Aloo – Potatoes cooked with green chilies, ginger, yogurt, garnished with sliced almonds

Moongi-Ki-Daal – Yellow lentils garnished with fried onions, tomatoes and spices

Chawal – Steamed Basmati Rice