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March 7 @ 6:00 pm - 9:00 pm CST
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