$35 for Co-op owners, $50 for general admission

The perfect blend of spices can really elevate a dish, and North Indian food is known for the use of warming spices like cinnamon, cardamom, clove, cumin, and black peppercorn that work together to create deep, fragrant fl avor. During this class, participants will learn to create these fl avors through a combination of demonstration and hands-on work. Tips and techniques for preparing the food will be interwoven with information about the history and specifi c geographic origins each dish is tied to, as culinary style can vary greatly by region. This class will be led by MFC Outreach Director Sarah Monte, who spent time in teaching kitchens in northern India and has since honed her skills in Indian cuisine. The menu includes mutter paneer, chapati, tamarind chutney, and kachumber.