Cooking Class: Make an Anglo-Indian Fusion Dinner
Sat, Nov 30th at 11:00AM
Tue, Dec 3rd at 6:00PM
Thu, Dec 12th at 6:00PM
Fri, Dec 20th at 12:30PM
The traditions of Anglo-Indian dining are on the menu in this informative hands-on cooking class from Chef Rakhi. Learn how cultures can blend on the dining table for a feast worth celebrating!
To start this class, you'll create a hearty mulligatawny soup peppered with lentils and warmly flavored with curry powder. Revamp your cooking skills as you learn to perfectly cook chicken cutlets seasoned with ginger and garlic. You'll discover a heavenly side dish of savory potatoes roasted in ghee with turmeric spice. For dessert, indulge in an intriguing sweet roasted vermicelli pudding.
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Mulligatawny Soup
With lentils, chicken broth and curry powder
Chicken Cutlets
With breadcrumbs and a ginger-garlic paste
Ghee-Roasted Potatoes
With turmeric
Roasted Vermicelli Pudding
with molasses and evaporated milk
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 2
- Maximum Guests 8
- Event Duration 2.5 hours
- Activity Level
Activity Level
- LabelsCouples, Group, Beginner, Fusion, Indian, Mother's Day
Reviews Guests Left For Other Experiences
Musa
23 Aug 2024
This was an absolutely wonderful experience! Chef Rakhi's kitchen is beautiful, she is very knowledgeable and kind, and the food was so good!!! 10/10, would definitely recommend to a friend, and hopefully come back again :)
Kathryn
16 Aug 2024
Chef Rakhi is a talented chef, engaging and created a memorable evening.
Hasani
19 Feb 2024
Amazing class! We learned so much and had such a fun time with the other two couples. Chef Rakhi's home was beautiful and very welcoming. The food was delicious as well. We'll definitely be back!
Recipe developer, instructor and food writer, Chef Rakhi inspires creativity and shares a passion for food with each dish she creates. An outstanding graduate of Le Cordon Bleu Culinary Institute in Los Angeles, she has trained with celebrated chefs and worked across the industry for a decade. Drawing knowledge and experience from generations of talented cooks, she specializes in South East Asian and Tex-Mex cuisines.
