Tasting Heartland Masala: An Indian Cookbook from an American Kitchen

Taste your way through a menu of Indian recipes created by a mother-son duo. Chef-led demonstration. You will not be cooking during class. Age Restrictions For ages 18 & up Description Whether you’re exploring Indian food for the first time or are a tadka (spice sizzling) pro, “Heartland Masala: An Indian Cookbook from an American Kitchen” and the recipes and stories within will warm your heart. Written by a mother-son duo, the book is filled with Chef Jyoti’s recipes and son Auyon’s cultural stories and historical context—all wrapped up in methods that make Indian cooking accessible for American home cooks. During class, you’ll get to sit back, relax, and taste an exciting menu of recipes from the book as you learn about the dishes and the process of co-authoring a book together as a mother and son duo living in the Midwest. (Expect some laughs!) You’ll also pick up tips and tricks on sourcing ingredients and refining your technique to set you up for success as you cook through restaurant favorites and their original recipes in your kitchen at home. “Heartland Masala: An Indian Cookbook from an American Kitchen,” will be available for purchase in class, with time for authors to sign your copies. Chef-led demonstration. You will be served dinner, but you will not be cooking during this class. Photo credit: Kevin J. Miyazaki About Auyon Mukharji Auyon Mukharji is a musician, writer, and culinary historian who spends most of his time thinking about food. He studied biology at Williams College and was awarded a Watson Fellowship in 2007 to study self-expression in folk music. Since 2009, Auyon has toured with, and cooked for, the acclaimed indie-folk band Darlingside. He otherwise finds time to work in and around kitchens (and farms) in both his hometown of Kansas City and his adopted state-of-residence of Massachusetts. About Jyoti Mukharji Jyoti Mukharji is a chef, teacher, and retired physician. She immigrated to the US from India in the late 1970s, and she began teaching weekly Indian cooking classes out of her home in Prairie Village, KS in 2010. Jyoti has since welcomed several thousand students into her kitchen, and her writing and teaching have been celebrated in press and radio outlets across the Midwest. Jyoti's team includes her husband Jhulan (art director), her eldest son Arnob (grocery shopping deputy), her middle son Auyon (musical guest), and her youngest son Aroop (copy editor). Menu • Papad (Rice and Lentil Poppadoms) • Loochi (Fried Balloon Bread) • Aloo Tamatar (Potato with Tomato and Fennel) • Ghoogni (Chickpea Curry with Tamarind) • Achar Pachranga (Mixed Pickles) Safety & Precautions • At check-in, you will be asked to sign a waiver before entering the Cooking School. • For that reason, we ask that all attendees arrive at least 5 minutes prior to the confirmed start time of the class. FAQs For more information about our classes, please click on the links below: Find FAQs about our in-store classes here. Find FAQs about your private classes here.