Classes & Workshops 2019


February 2

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



March 2

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



Indian Street food for large gatherings. (Great for Grad party!)

April 6

Bhel-puri: A multi textured and-flavored street food that is easy to serve buffet style. This was that guilty pleasure of our summer holidays, banned by many mothers who could not trust the water or the grimy fingernails of street vendors. Being truants, we found our way to a plate, or two, or three. Now, nostalgia is scented by those humid, summer days, with thick ceramic saucer, salivating in front of the bhel-puri stand. No visit home is complete without several celebrations with this instant-party food. 


Spiced puffed rice: Crunchy puffed rice tempered with curry leaves and spices.

Potatoes: Gently seasoned with turmeric and salt to provide body.
Chick peas: seasoned with mustard oil and lemon

Corriander chutney: A tart, piquant condiment to spice up the mix.

Tamarind-date chutney: A sweet and sour condiment to complement the spice.

Minted yogurt: A sauce to provide cooling balance.

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



Indian style Outdoors cooking:  

May 18

Marinated meats, shrimp, vegetables and Flatbread on the wood fired grill. Cooking outdoors is a way of life for many Indians since tropical weather encourages it. No matter how long the hours of work, or how minimal the life-style, Daily meals are a Celebratory part of life.


Chicken kebabs marinated in a spiced yogurt sauce. 

Pork marinated in a garlic-pepper sauce.

Shrimp marinated in a spiced tamarind sauce.

Spiced sunflower oil and ginger-lemon marinade for vegetables. 

Grilled rotis brushed with garlic-butter .

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



June 15

South Indian Brunch:

A savory morning meal that is gluten-free and full of  energizing properties. What better way to start a day than with a fermented rice-cake smothered in spicy lentils and coconut chutney, served with One-yard-coffee? Fermented foods aid digestion and help reactivate the gut-microbiome. And frothy one-yard coffee? It aids coordination and stimulates humor.


Idli: Fermented rice and lentil batter steamed in idli molds.

Dosa: Fermented batter prepared on the griddle into crisp crepes.

Masala potatoes: spiced potatoes for dosa stuffing.

Coconut chutney: The essential condiment for this meal prepared from fresh coconut.

One yard coffee: sweetened coffee and milk frothed the old-fashioned way.

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



July 13


Although the Zoroastrian Parsi community Fled Modern-Day Iran in the eighth century, they retained Much of their Distinct culture, cuisine and Customs. Bombay has the largest Parsi community the world. In a previous incarnation, every Big corner had Irani restaurants that served Dhansaak-rice, Sali-boti, Parsi-kheema. Nowadays, those traditional menus are hard to find; luckily, I have Chef-friend, Dilnaz to thank for delicious Merriment!


berry pulao: Spiced, Buttered rice tossed with nuts and tart berries.

Sali-Boti: Ginger-garlic marinated lamb cooked in a tomato onion broth, flavored with dried apricots and raw vinegar, garnished with potato straws.

Patra: Chick-pea flour flavored with jaggery and tamarind stuffed into leaves, steamed and tempered to make a festival of flavor.

Ravo: Semolina stirred with patience and jaggery, sprinkled with raisins and almonds To soothe, comfort and satisfy!

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



Workshop: Preparing Eggplant Pickle:

August 31

Fermented eggplants pickled with ginger, garlic jaggery, vinegar and spices.

Perhaps it’s unfair to say that this the favorite part of an Indian meal; but it is certainly fair to say that no meal from the sub-continent is complete without achaar, or pickle. This favored condiment is made with vegetables and/or fruit at their harvest season and preserved to be served through the year. Local eggplants picked at peak make the best version of this famous Goa-style pickle. Make this your harvest tradition and take home 8-10 gift-sized jars.


*Note: This pickle takes two days to prepare. Day one involves dicing, salting and fermenting the eggplant, which you have the option to participate in. The scheduled class will take place on Day 2, when we will prepare the masala and finish the pickle.

Class time: 4-8PM Class size: 6 Suggested Donation: $100



September 14

Workshop: Preparing Tomato-Murrabba

Tomatoes, onions, hot-peppers, dried fruit, candied citrus peel and ginger spiced with cardamom.

To make short story of it- this is a family secret! Here comes Gita, trying to recreate the magic of hundreds of generations of mothers, grandmothers ancestors from my beloved India. Local tomatoes at peak along with other harvest produce make this the ideal season to prepare your holiday food-gifts. Learn how to prepare the individual ingredients that go into making this coveted Gujarati relish and go home with 8-10 gift sized jars.

Class time: 4-8PM Class size: 6 Suggested Donation: $100



October 26

Tea and snacks, Indian style:

The staple offerings of the tea-stall whether at railway stations, street corners or the college canteen. This is part of the aromatic smellscape of India. Whether it’s the early morning just before you catch the 8.02 to Churchgate, or at night, sitting on the wall overlooking the Arabian Sea, after listening to Zakhir-Hussein at the NCPA, it’s always wonderful to have a samosa with a glass of sweet-chai.


Chai-masala: Hot tea (or frozen ices) made from your own blend of chai masala.

Vegetarian samosas: Triangular pastries stuffed with spiced vegetables.

Non-veg samosas: Triangular pastries filled with spiced pork and vegetables.

Tamarind-chutney: Sweet, sour and piquant condiment for samosas.

Peanut chickee. A brittle-style sweet prepared from spiced jaggery.

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



November 9

Festival Chicken-Biryani

The aromatic, spiced, splendidly layered Biryani is often served at weddings and other big celebrations. This dish is a melding of various cultures from the eleventh century Mogul arrival to the Arab and later-European Maritime spice-traders that came in and become part of India’s complex and rich culture and cuisine.


Chicken Biryani


Masala chicken: slow cooked chicken in a spiced coriander-ginger-garlic chutney.

Himalayan Basmati spiced with whole garam spices

Brista Onions: carefully caramelized crispy onions

Fried potatoes: Gently browned salted and spiced fried potatoes

served with Mango lassi

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