The Himalayan kingdom of Nepal boasts tasty, wholesome food that is much easier to make than you may think.
With both Tibetan and Indian influences, this delicious cuisine consists of grains, legumes, a multitude of vegetables, yogurt, pickles and a hint of meat. In this class taught by Shailini Sisodia, a native of Nepal, you will learn how to make the wildly popular dumplings known as Momos.
Now served at many restaurants as well, these juicy little morsels can be quite addictive, especially with a dollop of tomato achar (pickle) on top. Using both homemade and store bought wrappers, we will make two versions, one with ground turkey and the other one, vegetarian.
How can you actually use this?
We will also make a classic Nepali meal, Daal bhaat tarkari achaar, spiced lentils served over a mound of nutty Basmati rice, accompanied by sautéed greens and pickled cucumbers in yogurt. We will end on a sweet note with Sikarni- a popular dessert of sweetened yogurt with saffron, cardamom and nuts.
While we cook and over dinner together, Shailini will discuss Nepal’s storied heritage and culinary history and answer your questions about her home cuisine. About Shailini Sisodia Shailini Sisodia was born in Kathmandu, Nepal and has lived in Massachusetts for decades.
A former instructor of management at both Boston University and Northeastern University, she is currently living her true passion by teaching people how to cook food that is both nutritious and delicious.
Toward that end, she teaches many different types of cuisines in her Boston area cooking classes. Besides these classes, Shailini also does a great deal of food related volunteer work with Share our Strength/Cooking Matters, a program that teaches lower income women how to shop for and prepare healthy food on a budget, Lex Eat Together, Lexington Interfaith Garden and other non-profits.
Shailini also teaches etiquette classes, and in her free time, loves to read, spend time with her friends and three adult children, travel, knit, dance, garden and play various sports. FAQs What is the maximum number of students per class? Different classes have different student/participant caps.
Here are general guidelines for maximum student capacity: Hands-on cooking classes: 16 Milk Street Sessions: 50 Cooking Demonstations: 50 Free monthly tour: 30 What are my transport/parking options getting to the event? Please get directions to 49 India Street and walk across the street ot the double brown doors, with bowties on them.
What’s the real story?
177 Milk Street (our building) has multiple doors, most of which are locked by 6 p.m. If you need access to the handicap entrance, please email email@example.com. Thank you! Parking garages: Boston Harbor Garage (known as the Aquarium Garage) 75 State Street Trains Aquarium stop on the Blue Line State Street on Blue and Orange Line Government Center on the Blue and Green Lines Haymarket on the Orange and Green Lines, and multiple bus lines Bus Lines 4, 92, 93, 352, 354 What can/can't I bring/wear to the event? Please wear close-toed shoes and tie back long hair.
You are welcome to bring a phone or camera. No pets allowed. Is this a demo or hands-on cooking class? This is a hands-on cooking class. Should I eat a snack before class? You will taste throughout class before sitting down to dinner around 5:00 p.m. Are there ID requirements or an age limit to enter the event? Yes.
All students must be 18+ years old. Students 12-17 years old are welcome to participate with an adult guardian or parent. Where can I contact the organizer with any questions? firstname.lastname@example.org Is my registration/ticket refundable or transferrable? Yes.
The best part ?
Tickets are refundable or transferable to another class up to seven days before an event. Tickets are transferable to another student for the same class at any time. Within seven days of the event, we do not offer refunds or class credits. .