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South Indian Cooking

Product Description

Thursday, May 24th 6:00-7:30 pm $45 per person (Demo Class) Limit 16 People

Join Cecelia Baum Raborn as we explore the flavors of South India with these traditional recipes. The flavors of south India are lighter and fresher than those of the more known from northern India. The dishes favor flavors like coconut, lime, cilantro, and lightly cooked fresh vegetables as well as the black pepper, cardamom, and cinnamon that are grown in the area. These  dishes will feature local produce and recipes Cecelia learned in Mysore, Karnataka.

Cucumber and Mung Dal Salad
Refreshing cucumber is paired with coconut and cilantro
Baby Beet Palya
Fresh spring beets are lightly cooked with cinnamon in this traditional 'dry' curry.
Tomato Gojju
Fresh tomatoes are cooked with sambar, a spice mix that highlights southern Indian spices
Collard-Daal (lentil) wraps
Tradition lentil recipe is served with (or without) rice collard leaves with a fresh ginger lemon pickle


*Menu is vegan

Beverages included.

Book below or feel free to call 434-977-2665 to book during business hours.

Please note cooking classes are non-refundable and non-transferable once booked.  Please verify scheduling availability before booking.

Participant details

*the reminder email will be sent to this address


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