Having lived in various states of India, Gitanjali’s understanding of Indian food is diverse and multi-faceted. Students will be able to explore the unique flavors of Indian cooking through step-by-step instructions. Gitanjali has conducted several cooking workshops in her home in Princeton where she loves to introduce people to the authentic meals she grew up eating. She hopes to demystify the complex world of Indian spices and demonstrate the right cooking techniques to get the best flavors from fresh, Indian ingredients.

Section A: South Indian Breakfast is the Most Important Meal of the Day!

Learn to make fermented, gluten-free idli (steamed rice cakes) and dosas (rice crepes) filled with a spiced potato filling. These classic breakfast items will be paired with a coconut chutney and a tomato-onion chutney. Often included in the list of most healthy breakfasts, these dishes have been cooked in traditional South Indian kitchens for hundreds of years.

NOTE: Students will meet at the instructor’s home in Princeton and all materials are included in the price of the class. Each session will end with a proper sit-down meal. The address will be emailed to students about a week prior to the start of class.