Food & Drink
Dosa 101 - The savory Indian crepe!
Redwood City, CA
, United States
2 h
English
About Your Host
Currysutra invites you to join her on a food voyage through the heartlands of India and beyond. She has more than 20 years of experience in Indian cuisine.
Her goal and vision are simple; to teach you how to make, eclectic and sustainable vegetarian & vegan (non-veg upon request) recipes effortlessly, packed with robust mouth-watering flavours and spices that have medicinal attributes.
Teena's recipes are based on an old-world foundation & traditional Indian culinary style of cooking infused with a modern & health conscious focus on clean, seasonal and healthy ingredients, without sacrificing the flavour one bit.
Her cooking classes are a hands-on experience where you can explore and chart new territories with the vast array of Indian curries & spices. Or, if you already know a thing or two, you can hone your skills and share what you learn with family & friends.
For the past 10 years, Chef Teena has taught cooking classes at Stanford University, Whole Foods Market, and the San Carlos Adult Community Center, and to a multitude of private individuals and corporate clients in and around the Silicon Valley of Northern California. Some of her clients include Facebook, Google, Box, Intuit and Genentech. She teaches Indian, Italian, Mediterranean, and Asian cuisines. And, most recently (April 2016) she launched a cooking school in the heart of the Peninsula! They specialize in Corporate Team Building events too.
Most notably, Teena won the 2014 Live Well Network’s Summer Grilling Competition hosted by Chef Ryan Scott. The star dish that showcased her Indian heritage was a chic-Bollywood Curried Paneer & Veggie Pizza.
Specialities include:
Indian Curries
Vegetarian & Vegan Cooking
Eggless baking
Indian Fusion
Menu planning
Recipe creation
Party and event staffing
Juicing
Gluten-free
Spice education
Pressure Cooking
What we'll do
THE SOUTH INDIAN CREPE, DOSA IS A SAVORY GLUTEN-FREE THIN CREPE-LIKE SPECIALTY. STUDENTS WILL LEARN TO MAKE THE DOSA with ready-made BATTER, STUFFING (MASALA ALLOO - CURRIED POTATOES), AND THE ACCOMPANIMENTS; SAMBAR (VEGETABLE LENTIL SPICY SOUP) AND COCONUT CHUTNEY (RELISH). WE'LL FINISH OFF WITH A WARM AND INVITING CUP OF MASALA CHAI (SPICED TEA). Dosas are gluten-free and egg-free. Note: Chef Teena offers custom menus and private events.
