2/7 Plant-Based Indian Cooking: Comfort, Flavor & Technique

Plant-Based Indian Cooking: Comfort, Flavor & Technique

Saturday February 7th, 6:30 to 10:00PM

Nancy Kirkiles-Smith, Instructor

Discover how vibrant, satisfying Indian food can be—without meat or dairy. In this hands-on plant-based cooking class, we’ll explore classic Indian home-style dishes that rely on spices, technique, and balance to create depth and comfort.

Together, we’ll prepare a thoughtfully paired menu that showcases the range of Indian flavors and textures:

• Garam Masala & Papad Salad for crunch and warmth

• Gujarati Sambharo, a bright, lightly spiced vegetable dish

• Aloo Gobi, the iconic potato and cauliflower preparation

• Dal Makhani, slow-simmered and creamy without dairy

• Fresh chutneys to add contrast and brightness

• Cardamom Coconut Rice Pudding (kheer-style) to finish the meal gently and satisfyingly

• BYOB

Along the way, you’ll learn how Indian spices are used with intention, how plant-based dishes achieve richness without heaviness, and how these meals are traditionally balanced for both flavor and digestion.

This class is ideal for anyone curious about plant-based cooking, Indian cuisine, or building confidence with spices—no prior experience required. Come cook, taste, and leave with skills you’ll use again and again.