Food & Drink

Stuffed Indian Flatbreads Making Workshop!

Redwood City, CA , United States

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

PARANTHA is a griddle/pan fried whole wheat ‘stuffed’ bread. Parantha dough is similar to roti dough. Salt is usually added to round out the flavor. The parantha is fully cooked on a griddle. During cooking, the paranthas are basted with butter (traditionally with ghee) to make them crisp and rich. They can be made into round, square or triangle shapes. Students will learn to make two varieties of Paranthas; ALLOO (potato) and MAKHIN aur JEERA (cumin and butter). The menu also includes learning to make a CHUTNEY: apple (sweet) OR mint/cilantro (savory) - client choice! A raita (yogurt condiment with fresh veggies and herbs) rounds out this delicious meal. These foods are typically eaten for breakfast in India, but who says we can't eat breakfast for dinner :-) Note: Students will experience hands-on training while making and rolling out the ATTA (aka dough).



for Stuffed Indian Flatbreads Making Workshop!

    Similar Experiences in San Francisco Bay Area

    Chef Teena

    $125 USD

    per person


    $125 USD

    per person