With Chef Cherie Scott

North Indian Classics Mumbai to Maine Series: Cook

Come try a dazzling array of regional staples.


  • Date: Saturday, March 21st, 2020
  • Time: 11:30am — 1pm
  • Instructor: Chef Cherie Scott
  • Cost:
    Base $55.00

Save 10% on products at the Cooking School Store the day of your class!

All fees are refundable and/or transferable up to 48 hours prior to the scheduled class. No refunds will be given for cancellations with less than 48 hours notice. Seating is first-come, first-served. For group reservations of 5+ seats, five business days must be provided in order to receive a full refund. If we must cancel a class, those signed up will be contacted by phone and a full refund will be issued. If you require handicapped seating arrangements, please call our Guest Services team Monday-Friday, 8am-5pm.

Your card will be charged on the day of your cooking class. [DETAILS]
You will see a credit card authorization appear on your statement or in your banking records prior to your cooking class. This is standard procedure to verify that your credit card is in good standing and that funds are available. Since your credit card will not be charged until the day of the class, you will not be charged twice, as this pre-authorization will automatically expire in accordance to the timeframe set by your financial institution and no action is required on your part.

Class Menu

  • Punjabi Samosa - a deep-fried Ajwain seed flaky pastry stuffed with cumin turmeric-scented mashed potatoes and peas served with a duo of chutneys for dipping
  • Saag Murgh - a popular north Indian dish of boneless chicken thighs simmered in a blend of pureed and spice-infused spinach
  • Saffron Rice Pilaf - long-grained Basmati rice simmered in saffron-chicken stock and ghee, garnished with toasted almonds and caramelized onions
  • Jalebi - sweetened deep-fried dough finished in saffron syrup

North Indian Classics Mumbai to Maine Series: Cook

Base $55.00
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Seats available