Basics of Eastern Indian Cuisine Cooking Class
A flavorful Plant-Based spin on some of the most popular Indian dishes.
The crispy Tandoori eggplant is the hit of the class and has the classic sides of garlic lemon basmati rice and curry roasted cauliflower.
Mango sticky rice is transformed into a healthier dish mango and coconut sweet white quinoa.
All ingredients used in this class are organic, non-GMO and local.
All class participants go home with all the leftovers from each class in compostable, eco-friendly boxes.
$149 per person