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Culinary Arts
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The Indian Food Diaries: Vegetable Korma
Do you enjoy an Indian palate? Korma or kuruma is just the dish for you then. Did you know that the base for the gravy changes based on the region you are visiting? In this session of The Indian Food Diaries you will explore a couple of varieties or Korma, grind out spice mixes and make a curry powder from scratch. Instructor, Raji Kailasam. Bring a to-go container, cutting board, apron, hand towel, knives and a $10 food fee which is payable to the instructor at the beginning of class.
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