February 1

The Ayurvedic art of Indian cuisine to rejuvenate the body and spirit

The Ayurvedic approach to life and diet makes adjustment to the individual in accordance to the time of day, month, season and part of life-cycle. Meals are made with several components, using the freshest ingredients of the season. Learn to improvise with local, seasonal produce to prepare nourishing and balanced vegetarian meals from scratch.

Chapatti: A quick and wholesome tortilla-styled flat bread.

Chole: Chick peas in a tamarind-tomato broth, spiced with cinnamon and other garam spices.

Pulao: An energizing, versatile dish of rice, seasoned with vegetables.

Sabji: Winter root vegetables tempered with Indian spices.

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