Date and Time

November 24, 2021, 6:00-7:15

Equipment to Have Ready

  • Knife & cutting board
  • Large frying pan or pot for curry
  • Second frying pan for naan or lined baking tray
  • Small pot with tight-fitting lid
  • Medium pot for lentils
  • Rolling pin or glass bottle
  • Wooden spoon
  • Tasting spoons
  • Canola oil and salt
  • Pre-heat oven to 450 F


Menu Notes

This class can be easily adapted for dairy-free and vegetarian. Please note that this menu is not suitable for gluten-free or vegan. If you have specific allergies or don’t eat garlic/onions please contact us to discuss the best menu options.