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Easy Indian Cooking
Uma’s fabulous menu brings together recipes from all corners of India. As you sip on spiced Chai, she will make, from the north, Hara Bhara Murgh (chicken with cilantro, mint, onions, tomatoes, yogurt and traditional Indian spices). Porial, from the south, is a stir-fry of cabbage and carrots, seasoned with dried chiles, spices and lime. These dishes work wonderfully with Vegetable Pulao, rice bejeweled with seasonal vegetables and perfumed with spices and coconut milk. Dessert is from western India, Shrikhand, a yogurt-based treat with saffron and rosewater, served with mango puree and almonds. With poultry and dairy; no eggs. PLEASE NOTE: The February 11 class published in the print catalog has been changed to March 11.
Members: $40, Non-members: $45
- Monday Feb 4, 6:30-9pm. West Seattle
- Wednesday Feb 20, 6:30-9pm. Redmond
- Wednesday Feb 27, 6:30-9pm. Greenlake
- Monday Mar 4, 6:30-9pm. Edmonds
- Monday Mar 11, 6:30-9pm. Issaquah