Our in-person classes are back! Check out our full schedule of online and in-person cooking classes »

Indian Spring Online Workshop

with Yamini

Learn to make khichadi (mixed lentils and basmati rice) and cachumber (fresh cucumber and tomato salad)! 

Day
Saturday, May 4
Time
11am-1:30pm (EDT)
Neighborhood
This workshop will take place online.
Availability
16 spots available
$60 per device (laptop/tablet/etc)
All ages!
Vegetarian
All Online cooking classes include interactive cooking instruction, a virtual dinner party, a packet with the instructor's family recipes, and a video recording of the class. Since the price is per device, feel free to invite your partner, kids, or roommates to join!

Since Yamini can’t physically welcome you into her home, she wants to do so virtually!

Our online classes are designed to be special, meaningful opportunities to share cooking, culture, and connection--just like our real life experiences. We want you to cook along, and we promise there will be plenty of time for questions, conversation, and stories. It will all end with a virtual dinner party where you'll get to share in the fruits of your labor, apart, but together!

In this 2.5 hour interactive online experience Yamini will guide you through making two of her family recipes. During your class, you'll prepare Yamini's khichadi (mixed lentils and basmati rice). Then, you'll learn how to make cachumber (fresh cucumber and tomato salad).

Here’s how it works:

After registration you’ll receive an email with the Zoom link, shopping list, equipment list, and recipe packet.

At the scheduled time of your class, you’ll click on the Zoom link and join your class live! Afterwards, you will receive a link to a video recording of your class that you can revisit at your leisure.


Shopping List for This Class

1 cup (200 g) basmati or long grain white rice
1 cup (200 g) moong dal
2 limes
3-4 mini cucumbers (or 1 medium)
1 small red onion
1 bunch fresh cilantro
2 large plum tomatoes
1-inch piece fresh ginger
2 tablespoons whole cumin seed
1 teaspoon whole fenugreek seeds
1/8 teaspoon asafoetida
12 medium fresh, frozen, or dried curry leaves
2 green bird’s eye chiles
2 teaspoons ground turmeric
2 tablespoons roasted coriander powder
1.5 tablespoons roasted cumin powder
1/2 teaspoon black pepper powder
salt
⅓ cup (60 ml) ghee
2 cups (480 ml) plain whole milk yogurt

Awesome experience! I have taken cooking classes before at other places, but this exceeded my expectations (hands-on lesson, sit-down meal, friendly instructor, culture, meeting new people, etc.). I think what was great about this experience was the opportunity to learn real Indian cooking from the source.

Eugene J.
Indian Spring Online Workshop
$60 per device
Sat, May 4
11am-1:30pm (EDT)
Sign Up Now