Indian Vegetarian Feast

Indian vegetarian cooking is one of the most flavour-layered cuisines in the world, and this class is going to show you exactly how that depth gets built.

Jody and Kirstie are the Red Seal chef co-founders behind The Culinary Studio, and for 15 years they have been teaching home cooks not just what to do, but why it works.

Wednesday September 16th | 5:00pm EST*

This virtual Indian vegetarian cooking class takes you through three recipes that work as a complete feast, each one teaching a distinct technique that carries well beyond this menu. Tomato achaar paneer curry, jewelled coconut rice, and a creamy cilantro yogurt chutney built from scratch.   It's a totally addictive feast!   

Achaar is a Indian pickling and preserving tradition, and using it as a flavour base for the curry brings a layering of spices that no standard curry paste can replicate. You will learn how the achaar interacts with the tomatoes, how to build the curry base properly, and how paneer behaves differently than other proteins in high heat so it holds its texture and absorbs flavour without disappearing into the sauce.

The jewelled coconut rice is its own lesson. You will learn how fat, liquid ratio, and aromatics produce rice that is fragrant and distinct rather than just a vehicle for everything beside it. The jewels are not decoration. They are balance.

The cilantro yogurt chutney ties the plate together. Bright, cooling, and built in minutes, it is the kind of condiment you will start making for everything.

This is a feast that happens to be entirely vegetarian, and no one at the table will notice the difference.

Join us live or cook along with the recording whenever it suits your schedule.

Recipes covered (serves 4)
Tomato Achaar Paneer Curry
Jewelled Coconut Rice
Creamy Cilantro Yogurt Chutney

Learn with two Red Seal chefs, a full recording, and every recipe sent to your inbox.

Join the Live Online Class: $30 (shop yourself) 
Add the Ingredients: + $95 (serves 4)

*the class recording & recipes will be sent to your inbox 4-5 hours post-class to cook on your own time.