With summer winding down, and fall quickly approaching, harvest season gives us an abundance of vegetables to cook with, like beets, squash, tomatoes, and pumpkin. This class will show you how to make use of that backyard garden by using the yearly harvest to prepare a delicious Indian fare.
This is an interactive class and participation is highly encouraged.
Pumpkin sweet and sour subzi
Zucchini Potato and tomato subzi
Laccha paratha (Indian layered flat bread cooked on griddle)
From Sangeeta: Food has played a very important part in my life. Growing up in Mumbai, India, culture and family were all connected through the food we ate. Cooking is a gateway to my heritage and community. Coming to America, I knew I wanted to continue to cook and pass down my identity. I am always looking to help educate people about my heritage through the food I prepare. Often times, Indian cooking can seem complex and overwhelming, but at its core, its all about understanding how to build flavors.