Indian Restaurant Classics

Interactive
Presented by guest Khalil Akhtar, in this class, participants learn the skills to reproduce popular Indian restaurant classics at home.

Khalil will talk about spice blends for tandoori cooking, garam masala, and the origins of some of your favourite Indian dishes.

With Khalil’s guidance, you’ll make:

• aloo samosa with tamarind chutney
• tandoori chicken
• naan
• makhani dal
• butter chicken
• gulab jamun

In this class:

Great cooking is about more than recipes – it’s about timing, technique and having fun. During our classes, you’ll work together with other enthusiasts in a hands-on environment led by our chef.

Food preferences can be accommodated.  People under the age of 18, must be accompanied by an adult.

*taxes not included, wine, beer and spirits available, gratuities welcomed on site

Guest Khalil Akhtar

Khalil is a journalist and has worked as a CBC Radio food columnist, food writer and cooking instructor. His classes focus on the many regional cuisines of the Indian subcontinent.

Khalil’s culinary roots are grounded in the Punjabi cuisine of his family. For more than a decade, Khalil taught his cuisine at venues and festivals on Vancouver Island. He now makes his home in Moncton, his hometown, where he enjoys cooking with his twins and re-discovering the growing food scene in New Brunswick.