Experience an evening in New Delhi as you learn to cook an easy, authentic, North Indian vegetarian meal. You will discover how to prepare lentils in a slow-cooked style and discover ways to use herbs and spices in a variety of recipes: dal makhana—a rich lentil curry with fresh tomatoes; a cumin seed-flavored long-grain basmati rice; and a cucumber and mint yogurt raita—a cool dip to top off the dal. 

Shilpi Saxena, culinary instructor
ITW Kitchen, Learning Center