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 C: An Old Delhi Classic

Let’s explore the bylanes of Old Delhi and learn to make its staple dish. Parathas are unleveled whole wheat bread stuffed with either vegetables or paneer. We will also learn to make a homemade pickle and raita (yogurt dip) to go alongside these flaky, delicate flatbreads. After the meal, we will enjoy a spiced chai.

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.