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Indian Cooking with Yamini: Immersion Workshop (Vegetarian)

Experience the essence of Indian vegetarian cuisine with Yamini's Immersion Workshop. Indulge in her homemade chai and seasonal treats like uttapam and spiced chickpea cakes, while delving into her deep knowledge of Indian cooking traditions. From flavorful mixed dal to aromatic roti and decadent shira, immerse yourself in a culinary journey guided by Yamini's passion and expertise.

  • All levels
  • 11 and older
  • $195
  • 83rd Dr & Talbot St Kew Gardens, Queens, NY
  • 4 hours & 30 minutes
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  • $195
  • Yamini Joshi's Residence @ 83rd Dr & Talbot St Kew Gardens, Queens, NY 11415
  • 4 hours & 30 minutes
  • You'll receive an email with detailed directions to the workshop.
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Class Description

Description

What you'll learn in this indian cooking class:

Yamini’s sunny, spiritual nature will instantly make you feel welcome in her home. Whether she’s teaching you the proper way to handle spices or how to roll a perfectly circular roti, you will be inspired by her passion for cooking and her commitment to making everything from scratch.

When you arrive, Yamini will serve her homemade chai and a selection of delicious, seasonal Indian treats, which may include her uttapam served with homemade cilantro chutney, and her spiced chickpea cakes made with fresh curry leaves and mustard seeds, and served with pomegranate seeds. Yamini is deeply knowledgeable about cooking from many regions of India, and she will impress you with her encyclopedic knowledge of spices, techniques, tools, recipes, and traditions.

At the end of the day you’ll go home newly inspired with all the recipes and a shopping guide to Yamini’s favorite food markets.

Menu

  • Lili Bhaji (Mixed Leafy Greens)
    • A Rajasthani side dish of sautéed mustard greens, spinach, dill, scallions, methi (fenugreek leaves), chiles, garlic, and tomatoes in mustard oil and seasoned with mustard seeds and cumin powder.
  • Roti (Whole Wheat Flat Bread)
    • Flat breads made from scratch, lightly browned in a dry skillet, and then puffed over an open flame.
  • Mixed Dal (Mixed Lentils)
    • Yellow split peas, red lentils, and urad dal simmered with green chiles, garlic, coriander, and cumin, and then mixed with a quickly cooked sauce of tomatoes, fresh curry leaves, toasted mustard seeds, and red chili powder.
  • Ghee (Clarified Butter)
    • Homemade clarified butter.
  • Basmati Rice
    • Aromatic long grain rice mixed with homemade ghee.
  • Shira (Indian Semolina Dessert)
    • Roasted semolina cooked with sugar and homemade ghee, flavored with saffron and cardamom, topped with sliced almonds and green raisins.

All Immersion workshops include a light lunch and beverage, 3 hours of hands-on cooking instruction, a full dinner, a recipe packet, and a shopping guide.

Refund Policy

  • If you cancel 13 business days before your workshop you will receive a full credit, which you can apply to another workshop.
  • After that, you may send someone else in your place (we ask you to notify us in advance if you're doing this).
In the rare event that an instructor needs to cancel last minute, students will receive a refund. We do not otherwise offer refunds.

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