Take the pressure out of cooking with the use of a pressure cooker. It retains nutrients, is a time saver, and efficient!

STUDENTS WILL LEARN TO MAKE THE FOLLOWING (3) THREE CURRIES:

eggplant, potato & tomato (baigan alloo tomatar subzi)

kidney bean curry (rajmah masala) a.k.a Indian chili

Indian cheese/paneer & English peas (mutter paneer)

Curries sampled with Basmati rice.

Duration: 2 hours
Cost: $135 per person
To register email, exploreculinaryarts@gmail.com or call 888.882.8779