Indian Street Food: Fri, May 19; 6:30-9:30pm; Chef Meghna (Shattuck Ave)

From USD $115.00
  • Duration: 3 Hours (approx.)
  • Product code: ZA


Mixed Vegetable Pakoras (Vegetable Fritters)

Ragda Pattice (Potato Pancakes topped with Garbanzo Bean Curry Sauce)

Ground Chicken Kebab

Aloo Gobhi and Matar Tehari (Rice with Potatoes, Cauliflower, and Peas)

Mango Lassi

Cilantro Chutney

Join Chef Meghna for a culinary tour of the streets of India. Prepare a meal that will color your palate with exquisite tastes and textures.You will learn to prepare vegetable fritters and potato pancakes with spicy garbanzo beans, bite size kebabs and comforting rice with all the winter vegetables, spiced and flavored to perfection. You will make fiery cilantro chutney and a refreshing mango lassi as accompaniments.

Chef Bio:

Coming from a heritage where food is the epicenter of all occasions, Chef Meghna found herself yearning to replicate the scrumptious delicacies, from high-end Mumbai restaurants to street food found in rural Indian towns. The journey that she ensued led her to become an Indian cooking instructor and caterer for events and parties. This is her platform for bringing mystical Indian dishes and traditional recipes to a community that reveres food just as much as she. Meghna teaches at Kitchen on Fire to socialize her food and to unveil new tastes that delight all! 

What to wear/bring to class: Please wear close-toed shoes to all classes. If you have shoulder-length hair or longer, please wear it back and away from your face; we have plenty of hair ties in the kitchen for you to use and keep. Feel free to bring a favorite apron or a knife you want to practice with, but know that we will supply all the tools you need at class.

Class format: Each class begins with a lecture from the chefs on the theme and recipes for the class. After this introduction, students break up into smaller groups and begin cooking a recipe. Students will primarily work on this recipe for the hands-on portion of the class, while checking in and learning key points of the other recipes along the way. Students start the class with a prepared snack, and eat throughout the class as different dishes are completed. The main courses are often timed to be eaten together. They are welcome to eat as much as they’d like in class, but unfortunately our zoning permit does not allow students to take food home.

Wine and other Alcoholic Beverages: We whole-heartedly invite class participants (who are 21 and older) to bring any beverages they would like to enjoy during their stay at Kitchen on Fire for personal consumption. We cannot sell or distribute alcohol and we uphold ABC regulations. No minor can drink and we cannot have intoxicated students attending a class. Our friends at Vintage Berkeley wine shop on Vine Street will extend a 10% discount on any bottles you purchase for your class at Kitchen on Fire - just bring in this letter.

Allergies: Please take a look at the class menu. If you think you might be allergic to anything on the menu please get in touch and we can double check the ingredient list (

Happy cooking,

Kitchen on Fire