Cooking Class
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Our Price: $50.00
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Ashok Nageshwar loves to intermingle global cuisines with his native India for exciting and flavorful results starting with Chilean Malabari curanto - a Chilean method of cooking chicken, clams and mussels with Spanish chorizo with a twist of Malabari cuisine using coconut, coriander and cinnamon. Enjoy tilwale Chile dungeness crab cooked in a wok combining the flavors of Singapore and Chile, plus salt fish vindaloo merging the national dish of Jamaica with Portugual using cod and ackee - fruit from a tropical tree.
Wed, May 12, 6:30 pm to 9 pm

Wed, May 12, 6:30 pm to 9 pm

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