Description

Butter chicken is a rich, creamy curry made by using a blend of traditional herbs and spices such as cumin, cardamom and cinnamon. You will also prepare cumin rice and daal, a flavorful lentil dish enhanced with fresh herbs and Indian seasonings.

Lab fee: $25.00 cash payable to the instructor.

Lab fee: $25.00 payable to instructor.

Please bring a takeaway container in the event of leftovers.

Secondary Category

Culinary: Hands-on Experiences

Location

STPP - Teaching Kitchen at Sergeant Tommy Prince Place

Instructor

Nandita Selvanathan