Rajasthani Cuisine

image courtesy teemus
049190b8 seeable

Taught by Drake Page

Drake Page founded and operates The DP Chutney Collective located in Greenpoint, Brooklyn. His chutneys, ketchups and relishes are available in stores nationally and have been featured in the New York Times, Food & Wine magazine, Daily Candy, Tasting Table and on NPR. 


This is an old class! Check out the current classes, or sign up for our mailing list to see if we'll offer this one again.

This class might be over, but get first dibs on new sessions and brand-new classes by signing up on our ultra-rad mailing list.

Born of an ancient arid landscape of deserts and nomadic tribes, the Rajasthani diet is one of India's most idiosyncratic regional cuisines. Intense heat, a dearth of water and fresh produce and an often mobile lifestyle have inspired countless resourceful dishes based around preserved dairy products, dried legumes, grains and flours produced from both.

We'll discuss the creative solutions employed by Rajasthani wanderers and nobility a thousand years ago, the continued popularity of these historic foods and prepare together a traditional desert feast of Rajasthani Buttermilk Curry, raabori (a famous dried chile and garlic chutney identified with the region), gatte ki sabzi (homemade chickpea flour dumplings in a rich sauce) and a salty and spicy yogurt "shake." The entire meal is vegetarian but dairy will be used throughout.

(class size 12, demo + some hands on + a meal to eat in class!)

Cancellation policy