January 18 5 PM

Punjabi Delicacies

The iconic favorites at Indian restaurants. When Punjab was brutally divided by partition in 1947, many Punjabis abandoned their ancestral homes with nothing more than the clothes they were wearing. They rebuilt their lives preparing tandoori breads and meats at roadside stalls and made this regional cuisine the identity of “Indian food” all over the world.

Butter chicken: Tender chicken in a rich butter-cream sauce prepared with brista-onions, tomato and spices.

 Naan: A soft flat bread brushed with garlic-butter and coarse sea-salt.

Sprouted Moong Cachumber: Sprouted moong tossed with onion, cilantro, peppers and lime.

Palak-paneer: A delicate home-made cheese cooked with spinach and cumin.

Class time: 5PM-9PM Class size: 8 Suggested Donation: $75