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May: The Quintessential Spice Pop

Blooming, or popping whole spices like cumin, mustard or coriander in hot oil or ghee is one of the oldest techniques native to Indian cooking and is the best way to extract their flavor. This can be done at the beginning of a dish, at the end and to make a salad dressing or a sauce. Whole spices or crushed aromatic spices can be popped.


Mango Tomato Avocado Salad

Punjabi Cauliflower

Goa Pork

Banana Raita

Cooking Class Dates

Sunday, May 5th 6pm-8pm In-House (link)

Friday, May 10th 6pm-8pm In-House (link)

June: Light Summer Foods

Summer is the time to enjoy raw foods, bright salads, quick stir-fries, and the street foods of India. We’ll run through the mechanics of how to make a simple chaat at home and other such foods.

Chaat Mother Sauces: Cilantro Chutney, Tamarind Chutney and Cumin Yogurt

Black Channa Salad

Chicken Chaat Salad

Chile Masala Shrimp

Peach Crumble

Cooking Class Dates

Friday, June 7th 6pm-8pm In-House (link)

Saturday, June 8th 11am-1pm Zoom (link)

Sunday, June 9th 6pm-8pm In-House (link)

September: Beckoning Fall

Fall is the time to start enjoying stews, warming soups, and crispy naans to welcome cooler weather. Heartier grains like millet can be easily digested as can heavier meats like pork and beef.

Millet Pilaf

Buttermilk Soup

Vindaloo Ribs

Masala Garlic Ghee

Royal Naan

Cooking Class Dates

Friday, September 13th 6pm-8pm In-House (link)

Saturday, September 14th 11am-1pm Zoom (link)

Sunday, September 15th 6pm-8pm In-House (link)

October: Dosa Dreams

If you like beans, this is your class! Dosas, South India’s glorious, fermented rice and lentil crepes are a canvas for all sorts of cooking. They can transform into breakfast, lunch, and dinner and dosa crackers even make great snacks! Learn how to make this batter and incorporate it into your everyday cooking.

Variations on Dosa

Grilled Cheese Uthappam

Coconut Crab with Sesame Dosa

Classic Bean Salad

Sindhi Moong Dal

Cooking Class Dates

Friday, October 4th 6pm-8pm In-House (link)

Saturday, October 5th 11am-1pm Zoom (link)

Sunday, October 6th 6pm-8pm In-House (link)

November: The Curry Class

The best curries are those where a smattering of spices infuses flavors and aroma gradually. Once you learn the basics of a curry, you can adapt that to make curries are home from anything from vegetables to eggs to seafood and meat. Learn how to make Anita’s ultimate vegetarian curry from Gujarat, the oondhiya.

Kerala Crawfish Stew

Homestyle Butter Chicken


Carrot Roti

Saffron Citrus Rice Pilaf

Cooking Class Dates

Friday, November 8th 6pm-8pm In-House (link)

Saturday, November 9th 11am-1pm Zoom (link)

Sunday, November 10th 6pm-8pm In-House (link)

December: Celebratory Foods

The holidays are the time to let your guard down and partake in some indulgent foods. From the black cardamom scented Kashmiri kebabs which are super simple to make to the more complex biryani, this class will cover it all. The Moonlight milk chaat has been adapted from a very famous street food served only during the cold months in the narrow market streets of inner Delhi.

Kashmiri Kebabs

Roasted Wild Quail

Sindhi Lamb Biryani

Brussels Blueberry Salad

Moonlight Milk Chaat

Cooking Class Dates

Friday, December 6th 6pm-8pm In-House (link)

Saturday, December 7th 11am-1pm Zoom (link)

Sunday, December 8th 6pm-8pm In-House (link)

In House Cooking Class Information

All classes are held in our Bake Lab + Shop located right above Pondicheri. 

Each class includes 3-4 recipes of your choice to prepare along with dinner & dessert. 

Classes are scheduled evenings, between the hours of 6 pm and 9 pm. Each class lasts approximately 2.5 hours.

Classes are crafted for a minimum of 12 people so that everyone can get hands-on time. However, we have done classes with many more where some guests get hands-on and some enjoy viewing. 

Classes with Anita:

Minimum 12 people at $175/per person + tax. 

Classes with our Head Chefs:

Minimum 12 people at $125/per person + tax. 

Feel free to send us a message at and we would be more than happy to answer any questions and curate your next culinary adventure.