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Regional Indian Cuisine: Bengali Dinner
April 24 @ 6:00 pm - 8:00 pm EDT
Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits. The cuisine of Bengal is as rich and distinct as the state itself. The rule of the nawabs has deeply influenced Bengali food, which is a combination of subtle and fiery flavors. West Bengal is known as the land of fish and rice. Bengalis share an irrevocable relationship with these two foods that are a staple in almost every household. Dr. Bidisha Nag of Create Your Curry is a native of Bengal and will walk you through the distinct flavors of this cuisine.
- You will be standing, cooking, and working for most of the class
- Please wear comfortable, closed-toe shoes and have long hair tied back.
- If you need to cancel your class booking, you can do so up to 48 hours before the class to receive a refund or class credit.
In this class you will make:
Chana Dal (Split Chickpeas Soup)
Aloo Gobi (Cauliflower and Potatoes)