Indian food is well loved all over the Western world, and for delicious reasons! Walk past any South Asian curry house, and the mouth watering scent of simmering chicken tikka masala and stewing vindaloo will lure you in — but the origins of many curry house favorites actually lie far from the shores of the subcontinent. Join Sabeen Sheikh in this class as she explores these surprising origin stories, sharing their rich histories as you make chicken tikka masala (baked chicken simmered in a creamy onion and tomato sauce); lamb vindaloo (stewed lamb in a hot and tangy gravy); and paalak paneer (creamed spinach and paneer cheese).

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.