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Journey Into An Indian Kitchen


Malaysian wok fried Mee Goreng and Thai Ladna Noodles in Gravy are great dishes you will never get tired of eating.


Fresh, bright colors and lightly spiced food using homemade masalas is the way to cook and eat for fall and winter. This class teaches you the secrets to Indian spicing that will make you crave more fresh vegetables that are coming into season. The Indian way of spicing using dried powdered spices, whole spices and fresh red onion, garlic, ginger and herbs such as parsley creates layers of flavor in the pan/wok. In this hands-on class you will create the famous chicken tikka roasted in a delicious spiced cream sauce. Then on the stove top, I will teach you how to make one of my family’s favorite rice pilaf with currents in cardamom cashew butter. You can customize the food of course to your liking “spicy or spicy not”. These are dishes that are hard to come by in a home- style manner. Experience a journey into the Indian kitchen.



Roast Chicken Tikka Masala served with Fresh Green Peas, Currents and Cardamom Butter Rice Pilaf

Warm Green Lentil Soup with Ginger Butter and Parsley

Sautéed Cabbage, Carrots and Turnips in Indian Style Tomato Cumin and Coriander Sauce

Warm Apple Crisp

Dessert / Wine and Tea


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