Unfortunately because of COVID-19 this workshop has been canceled. We will reschedule this class as soon as possible. Thank you for understanding.
This workshop is a part of CRAFT’s Maker in Residence program. Veda Sankaran, owner of Jalsa by Veda will be completing a residency during the Winter of 2020.
Curry is a sadly misunderstood term and most people equate one flavor to all Indian curries. This couldn’t be farther from the truth! In this workshop we will decipher what the term curry actually means and learn the very distinct kinds you can make. We will be learning three types- a South Indian style lamb curry with onions, garlic, green chilies and curry leaves, a North Indian style butter chicken with tomatoes, ginger, fenugreek and cream, as well as a traditional South Indian tamarind and garlic based curry used often with seafood. This will be an intensive 4 hour class.
Each participant will also leave with a Jalsa by Veda spice mix to continue making these recipes at home!
If you'd like to pay for this event with cash or check, please email craft@chatham.edu or call 412-365-1118.
Refunds will be issued up to 48 hours before the class.
Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.
This workshop is sold out! Please add your name to the waitlist to be informed if tickets become available.
Instructor: Veda Sankaran
Veda Sankaran graduated with a BA in English from Chatham College and an MEd in TESOL (Teaching of English to Students of Other Languages) from the University of Pittsburgh. Though her professional background thus far has been in Education, she never lost sight of her love of food and cooking and for the last twenty five years has been perfecting her culinary skills. Now Veda is embarking on a new career as a food entrepreneur and chef.
Having grown up as a first generation Indian immigrant in the central Pennsylvania town of Altoona, she cooks to reflect both of these cultural influences. In the past year, she has begun a company, Jalsa By Veda LLC, created and begun marketing a signature Jalsa spice blend, held several successful pop up dinners, competed in the Western PA Lamb Cook Off and worked with the chefs at the Brown in the South event as part of the Chow Chow Food Festival in Asheville, North Carolina.
As Maker in Residence, she is looking forward to working with the Chatham and Pittsburgh communities to share her knowledge of Indian food, of exploring the relationship between food and identity as a first generation immigrant, and growing her business.
