We will cook 3 dishes. You can choose a menu from those listed below. Or you can mix and match from the menus below for an additional $25 Canadian. (It is often necessary to have a discussion when mixing and matching.)

Contact me to discuss options (vegan, gluten-free, special diets or vegetarian dishes you would like to learn that are not listed here, etc).

MINI THALIS : North Indian Favourites (can be made with spices found in regular groceries):
* Veg. Pulao (spiced rice dish with veggies and nuts)
* A curry or gravy dish, like Veggies in Butter Chicken Sauce, Vegetable Korma, Chana Masala aka spicy chickpeas, etc.
* A dal, lentil dish or a sabji, dry veg. dish, or raita (salad with yogurt) or a vegan salad or a chutney or starter like Bhaji/Bhajias, vegetable-chickpeas flour fritters, a mouth-watering snack or a dessert.

Here are some other typical North Indian dishes (can be made with spices found in regular groceries):
* Dal Soup North Indian style * Mixed veg. sabji *Aloo-Gobi (Potato-Cauliflower) *Aloo Matar (Potato-Peas) *Stuffed Green Peppers  *Dal Makhani, creamy black lentils *Saag (a curry with leafy green vegetables) We can add cheese/paneer or tofu  *Rajma, a hearty Red Kidney Beans Curry *Baigan Bharta (Roasted eggplant salad), *Masala Chai (spice tea) *Mango Lassi *Sweet Lassi *Salt Lassi. *Naan (Possible, but you will have to do some prep on your own) *Roti, Indian flat bread. Roti will take more time to make but it can be done.

Special spices made be needed for the menus below, involving a visit to an Indian grocery or ordering online (Totally Worth It!)

Other popular regional options: *Vindaloo, an iconic, fiery curry from Goa, *Tawa Pulao, colourful, uniquely spiced rice dish with cooked and fresh veggies *South Indian Style Pulao; *Rassa, Maharashtrian mixed veg curry with the divine Goda Masala (we will also make this spice mix in class), *Kerala Style Onion Curry (coconutty; great), *Dhansak, yummy Parsi dal (lentil) dish with fenugreek. (We will also make the spice mix for this dish.)

*Coriander Chutney *Tamarind Chutney *Raitas — spiced yogurt salads — beetroot, spinach, potato, etc, *Kachumbar, spiced salads without yogurt, cucumber, etc. Desserts are listed right at the bottom.

MINI THALIS: Indian Regional Mix (recommended):
Explore Indian regional cuisine & 3 different spice mixes
* A dal (lentil dish) Bengali style with Panch Phoran, a regional spice mix
* A Poriyal, veg dish, South Indian style, with Coconut, asafoetida and mustard seeds & Madras Curry Powder
* A Pulao, North Indian style rice dish with veggies & Garam Masala.

DOSA Special (South Indian): You will never be the same again, after you eat deletable dosas! Rice-Lentil crepes with a spicy veggie filling and coconut chutney. There’s a $25 supplement for this menu that needs some prep and may involve a phone chat with me before the class. But its well worth it! 
Or normal priced menu: learn to make Uttapam, Rice-Lentil pancakes with coconut chutney and Sambar, aka South Indian spicy lentils with veggies, Madras curry powder & tamarind. Slurrrrp!

MINI THALIS: South Indian Flavours: Less well-known, but must try!
* Sambar, South Indian spicy lentils with veggies, Madras curry powder & tamarind
* Poriyal, South Indian style veggie dish with shredded coconut, asafoetida, mustard seeds & Madras Curry Powder.
* Tomato or Coconut Chutney, or Cooked, Spiced, Squash Salad with yogurt.
All the above eaten with Basmati rice.

MINI THALIS: Go South, stay South!
* Chana Dal Wadas, yummy lentil fritters with real curry leaves in them, plus other stuff
* Veggies in flavourful Coconut milk curry or Avial, a summer favourite, veg. curry in a coconut milk yogurt sauce.
* Lemon Rice, Or Basmati rice & Flaxseed Chutney from Veena’s Table
Variation: *South Indian style pulao instead of Lemon Rice

FUN WITH BAKED SAMOSAS: We will make one type of baked samosas from the ones listed below. Choose from:
*Potato-Chickpea or Peas, North Indian style, the standard or
*Peas, coconut flakes & a special spice mix that we will also make (from Western India, my region) or
*Kale-Potato Samosa with Madras Curry Powder (South Indian inspiration)
*Plus a wicked Tamarind Chutney

For the sweet tooth: *Coconut-based Sweet Samosa, really yum (from Western India, my region) plus Bhaji/Bhajias, vegetable-chickpeas flour fritters, a mouth-watering snack

Indian Classics
*Khichari: rice and lentil dish with spices and veggies with a dollop of ghee, Indian clarified butter. One-dish meal, has plant-based protein, popular all over India.
*Kadhi: A yogurt soup with chickpea flour, spices and veggies (vegan substitute possible).
*Flaxseed Chutney from Veena’s Table (and we can make Papadums as well.)

spicy bean stew layered with potato, tomato, onion, yogurt (optional) and
* Two chutneys, tamarind and coriander; plus a Chilli-Garlic Sauce
* Masala Chai (Indian spice tea)

*Pav Bhaji, spicy, mixed veggie spread with a complex masala (spice mix) served on buttery buns. This spice mix is available in Indian stores * *Tawa pulao, spiced rice dish with cooked and fresh veggies
* Masala Chai (Indian spice tea)
* Shallow Fried Bananas with coconut and cardamom; yum!

* Bhaji/Bhajias, vegetable-chickpeas flour fritters, as a starter
* Bhel, Rice crispies (yup!) with potato & onion, peanuts and two chutneys, Tamarind and Coriander, plus a Chillie-Garlic Sauce – may sound weird but is delicious!
* Masala Chai (spice tea)

All the above is Bombay/Mumbai street food.

More Street Food; this is from Calcutta/Kolkata

Starter: Grape Chutney on crackers
Main: Zaal Mudi, Rice crispies (yup!) with veggies, a special Masala (spice mix) & mustard oil — may sound weird but is delicious!
* Mishti Dohi: Cooked Yogurt dessert. All this is the cuisine of Bengal.

A Maharashtrian Meal from Veena’s Table (Regional Cuisine)
Zesty, shallow-fried, lightly spiced eggplant slices
Rassa, mixed veg. curry with Goda Masala, a regional spice mix
Green peppers and chick-pea flour veg. dish
Served with Basmati Rice. Or pick 2 dishes from above and as a third we will make roti, Indian flat bread

SOMETHING DIFFERENT: Fast, Anytime Indian from Veena’s table (Regional Cuisine: Maharashtrian)
* Pohe/Chivda, flavourful flat rice dishes with veggies and nuts
* Chickpea & rice flour pancakes with veggies served with
* Coriander Chutney or Tamarind Chutney (kick-ass!) * And a surprise sweet treat

A ROYAL FEASTa great way to celebrate an occasion
(There is a $25 CN supplement for this menu as it is time-consuming to make Biryani)
*Dal Soup
* Hyderabadi Biryani, a rich, rice dish with veggies, spices, yogurt, nuts & dry fruits, partially baked
* Decadent Spinach Raita (or choose a dessert)

Indian starters
Choose 3 from 1. Bhaji/Bhajia,vegetable-chickpeas flour fritters; 2. Chana Dal Wadas, yummy lentil fritters, 3. Zesty, shallow-fried, lightly spiced eggplant slices, 4. Spicy Potato-Corn Patties, 5. Cocktail Samosas, 6. Coriander Chutney, 7. Tamarind Chutney, 8. Bengali Grape Chutney on crackers; 9. Squash Raita on crackers (seasonal), 10. Chai Masala (Indian spiced tea), 11. Sweet or Salt Lassi (yogurt drink) 12. Masala Papadums (papadums with toppings)
Ideal class for a weekend afternoon!

Another weekend afternoon class is to make 3 desserts. The desserts I teach are healthy, and you can control the amount of fat and sugar in them. And they still rock!

Desserts *Semolina Halwa, *Carrot Halwa, *Zucchini Halwa, (Vegan versions of these three dishes are possible) * Shallow fried bananas with coconut and cardamom (Vegan), Indian Rice Pudding in Coconut Milk (Vegan) or Milk *Mishti Dohi: Cooked Yogurt from Bengal