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$150 - $250
ClassBento money-back guarantee
Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
* We may choose to limit our refund per customer at $1000. In some rare cases, we may also require you to show us your photo ID before we process the refund.
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ClassBento money-back guarantee
Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
* We may choose to limit our refund per customer at $1000. In some rare cases, we may also require you to show us your photo ID before we process the refund.
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Gift this class FAQs Something else
Gift this class FAQs Something else
Q: What's the cancellation policy?
A: Free to cancel or reschedule up until 3 days before the class
Q: How long does the class run for, and what's the price?
A: 3.5 hours, $150 - $250 per guest ($150 per Public class price per person, $250 per Private class price per person)
Crimson Kitchen usually responds
within a few hours
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Indian Cooking Class: Gluten-free
Make a gluten-free Indian feast in San Francisco.
ClassBento donates
with every booking to
3.5 hours
4 to 10 guests
$150 - $250
($150 per Public class price per person, $250 per Private class price per person)
What you'll do
redeem
Get 15% off gift cards, using the code GIFTING15 in the checkout.
Offer ends soon.
arrow_right_alt arrow_downward- Ground chicken kebab
- Chatpate cholley (chickpea curry)
- Paneer makhani (Indian cheese in a creamy, tomato sauce)
- Spinach raita (A refreshing yogurt side dish)
- Pulao (A traditional rice dish flavored with whole spices sauteed in ghee)
Knowledge required
Beginner-friendly.
What you'll get
- All supplies and ingredients you need to make all your dishes.
- Plenty of beer, wine, and non-alcoholic beverages.
- Naans and a traditional Indian dessert to go with your meal.
What to bring
Just yourself!
Suitable for
This class is great for a team building activity, Christmas party or bachelorette party.
This experience would also be a creative gift for her or gift for mom.
Your teacher
I am a travel enthusiast, mother of 2 boys, Indian immigrant, wine and tequila lover, a foodie, kitchen paraphernalia collector, and the biggest party thrower.I teach Indian cooking classes in my tiny kitchen in SanFrancisco and at various cooking schools in the bay area. My classes are just as much about the community, as they are about the food which there is plenty of.I have often been asked about my culinary background, to which I facetiously respond that I come from a culture that has been focused on food for the past five thousand years. Certainly, quite a resume! However, there is nuance of truth insofar the Indian cuisine has evolved through millennia to yield a rich and varied culinary repertoire. The gamut of Indian flavors is extensive, with a multitude of unique offerings from each of India’s thirty states. Coming from a heritage that has food as the epicenter of most occasions, I found myself yearning to replicate the scrumptious delicacies, be it from high end Indian restaurants in Mumbai to street food in smaller towns such as Lucknow. The journey that ensued led to the creation of “Crimson Kitchen”, where I teach Indian cooking classes and cater events and parties. It’s my platform for bringing mystical Indian dishes and traditional recipes to a community that reveres food just as much as I do. So, here I am, to socialize my food and unveil new tastes that delight all.
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