Summers in India are hot, sweltering, and the perfect time to eat spicy food, whose flavors magically work to cool you down, from the inside out. In this class, you’ll learn how to use the warmth of summer to aid in sprouting legumes and make from-scratch paneer, a pressed fresh cheese common in Indian cuisine. The paneer will star in the kadai paneer (wok-fried paneer with nigella seeds and coriander), where you’ll grind your own spice mix and toss in the wok with summer vegetables. You’ll also make tadka dal (lentils braised with turmeric and ginger and tempered with smoky red chilies), jeera pulao (basmati rice with cardamom and cumin), and kachumber (sprouted mung bean and fresh corn salad, with lime and mint). You’ll end the evening with a sweet treat of kele ka kheer (bananas cooked in caramelized palm sugar, with saffron and cardamom-scented coconut milk).

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.