CHAAT - Indian Street Food: Sun, Aug 19; 11am-2pm; Chef Veena (Oakland)
- Duration: 3 Hours (approx.)
- Location: Oakland, CA
- Product code: ZA
- Aloo Tikki - Boiled and mashed potato patties mixed with spices cooked and served with garbanzo beans and tangy chutney.
- Pav Bhaji - Pav Bhaji is made with potatoes and vegetables cooked with tomato and spices and serve with buttered Indian-style dinner rolls called pav.
- Poha - Flattened rice flakes cooked with peas and onions. A very popular breakfast item served with sev and ginger tea.
- Panipuri - Panipuri is a popular from the Indian subcontinent. It consists of a round, hollow puri, fried crisp and filled with a mixture of flavored water, tamarind chutney, potato, onion or chickpeas.
- Lassi - Lassi is a blend of yogurt, water and sugar. Served cooled.
- Cilantro Chutney - Chutney made with cilantro, ginger and other spices.
- Imli (Tamarind) Chutney - A sweet and tangy chutney made of tamarind
It’s time you learn to cook chaat! Chaat, the umbrella term for Indian Street Food, embodies food that is sweet, sour, tangy, spicy, and crunchy -- all in one bite! Join Chef Veena for an afternoon of exploring different variations.
Chef Bio:Veena is a lifelong vegetarian and chef. She is well versed in creating sumptuous dishes for the discerning palate. She enjoys sharing the secrets of Indian vegetarian cooking and recipes with fellow aficionados. She is also a fan of farmer's market fresh produce and always finds ways to incorporate different fruits and vegetables in her cooking to create healthy and delicious meals for everyone.
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 (email@example.com).
Kitchen on Fire