India off Burner - A no-cooking Class for a HAWT Indian Meal

, Queen of the Castle

Too hot to turn on the oven? No worries. This class will teach you to create a killer Indian meal, complete with fragrant spices, gorgeous colors and even a lucsious dessert without so much as warming the kitchen. Whether you're a novice in the kitchen or a seasoned cook, you'll love the flavors and techniques you'll learn in this class. Plus, sit down and enjoy the meal with a great wine pairing, specifically selected for the unique ingredients. Come prepared to cook, eat and enjoy.

Uncooked India Menu

Coriander Cabbage Slaw with Curry Leaves
Mixed Pickle Chana Masala
Jicama and Almond "Rice" Biriyani
Cardamom Chocolate Mignardises

  • India Off-Flame - A no-cooking Class for a HAWT Indian Meal


    New York, NY

    Wed, July 11th, 2012

    6:30 pm - 8:30 pm EDT

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Ella Nemcova

Queen of the Castle

My Cooking Style

After traveling to over 30 countries, I developed a global palate and paired it with my passion for nutritious foods. I soon founded the catering and fine foods company, Regal Vegan Inc, currently enjoying success with our signature product: Faux Gras™. My affection for decadent food and my holistic nutrition training help me create incredible food that delights, heals, and inspires people to live healthier lives.

My Culinary Experience

I started cooking at the age of 9 thanks to a slim but inspirational Cookie Cookbook from Scholastic and the guidance of PBS chefs Julia Child, Jacques Pepin, The Frugal Gourmet and my mom. As an adult, I studied the art of preparing food through various cooking classes I encountered around the world, including those in the homes of other moms. I also took classes at ICE and Natural Gourmet, worked in the Italian kitchen of Sicilian restauranteur Sal Leone, and studied privately under Bouley/Kutz-seasoned chef Josh Sharkey. While running The Regal Vegan dinner delivery service, I served 3-course vegan meals, 5 days a week, and loved every minute of it. I am also a graduate of the Institute for Integrative Nutrition and Syracuse University. I catered weekly lunches while at the Institute and have catered dinner parties for groups of 2-60

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    New York, NY

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