09/16/2022
I blinked and you are 16! Happy Birthday my love. You light up our lives and make it a lot more fun.
Crimson Kitchen
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CRIMSON KITCHEN OFFERS... **Indian Cooking Classes****Office Lunch Catering**(with delivery)**Party Crimson Kitchen offers:
Office Lunch Catering (delivery)
Party Catering
Indian Cooking Classes
Operating as usual
09/15/2022
Have you tried Vada Pav - Mumbai’s fastest selling fast food. A vegetarian patty with a fiery garlic chutney and a cilantro chutney in a bun. And if the heat isn’t enough, a fried chilly to go with it. Join me on the 24th to experience Vada Pav at .
We will be there 2:30 pm onwards with some Mumbai street food. Bring your kids and your puppies. Can’t wait to see your beautiful faces.
09/13/2022
My very crowded thali from yesterday’s class. It had all the elements of sweet, savory, tart, crunchy, saucy and spicy making it the perfect balance. We had a creamy dal makhani, a tart dahi aloo, spicy chicken curry, neutral aloo gobi, crunchy and fresh cabbage with coconut, chopped salad, cooling Raita, crispy poori, chewy nan, fluffy rice and tart and spicy mango pickle. # Indiancookingclasses
09/05/2022
Homemade pizzas on a hot day hits different. -
08/29/2022
Weekend thali - roti, stuffed karela, chicken curry, gobhi, Raita and achar.
What was your weekend meal?
08/22/2022
This weekend’s project Chicken 65- a south Indian dish that originated in a restaurant in Chennai in 1965. A deep fried crispy chicken flavored with a whole bunch of chillies, garlic, curry leaves and ginger. It’s finger licking good and addictive.
08/16/2022
Back to regular programming - homemade Indian food. Keema matar (ground meat with peas curry), lauki ( opo squash), dal, roti and some green chillies and radish. No matter where in the world I travel this is what my body craves.
08/04/2022
Our favorite meal in France was at .
A beautiful and creative menu that was a mix of flavors, textures and surprisingly temperatures. There was a lot of icy granita with hot things but was delicious.
07/30/2022
My favorite meal in Germany so far .
This beautiful tavern is the oldest restaurant in a building dating back to 900.
Very cool medieval architecture and an incredible wine list with authentic German food. With chanterelle being in season they had an entire special menu with them and it was delish. Highly recommend if you are in Bavaria.
07/18/2022
Summer bursting at its seams - peaches, nectarines, heirloom tomatoes, basil, burrata and a bright citrus dressing.
It was so good and will be on repeat all this month.
06/29/2022
My first time ever making Bengali Sandesh. This mildly sweetened iconic dessert is made with very soft paneer or ricotta, laced with cardamom and saffron. It’s so delicate flavors melt in your mouth and you cannot stop at one.
06/16/2022
Who wore it better? 3 events in 30 hours and I am toast but so excited to have so many wonderful opportunities and .varma helping me. # Indian food
06/13/2022
Firing pizzas, nan, chicken in a pizza oven with our resident pizza oven expert. Such a fun evening of delicious food, community, laughter and the SF wind :)
06/10/2022
Making our own spice blend - any guesses what this is- cinnamon, mace, cardamom, fennel, black pepper, cloves, black cumin, star anise.
The quickest way to add flavor to a dish.
05/31/2022
Lentil fritters - perfect bite of crunch, spice and flavor.
05/24/2022
Bombay grilled sandwich- a favorite for anyone visiting Bombay. Layers of potato, beetroot, cucumber, bell pepper, onions, chutney, copious amounts of cheese and butter and their special seasoning. A giant panini but somehow I always made my way through it. An iconic street food for anyone who has spent time in Bombay. We tried to replicate it and while it wasn’t the same it was pretty darn good.
05/21/2022
Made a beautiful chicken pot pie following
Used phyllo dough instead of pastry to create a stunning top that was light and crispy.
05/17/2022
After years of practice I finally got tahdig right. The perfect amount of crunch, the perfect color. I could eat this everyday.
05/09/2022
Starting this week with a “tadka” which is a tempering of whole spices in oil to release the flavor and amplify the taste. It is added at the beginning or as a finishing touch to the dish.
I am starting my week with this in mind to manifest the best I can.
04/28/2022
I have been cooking a lot of Asian food lately. My favorite recently was this dry pot from the Sichuan region.
It had lotus stem, and bol hot, shrimp and steak plus a mix of mushrooms and lots of numbing peppers.
It was so the perfect comfort that reheated well and had tons of vegetables. Thank you for the inspiration
04/20/2022
Sabudana vada with mint chutney. Tapioca and potatoes mashed together with spices, deep fried to make this crunchy dreamy snack.
04/18/2022
Creative dinners with friends using esoteric ingredients to amp up the flavor. Inspired by
04/15/2022
A thali is a collection of a variety of dishes varying in flavor, texture, ingredients to create a balanced meal. Join me to create your own thali on April 29 . You will learn several dishes that can come together in a flash on a weeknight.
04/07/2022
If my plate looked like this everyday ….
Dal makhani, dahi aloo, palak paneer, arbi, nan. A perfect balance of proteins, greens, vegetables and carbs. I could eat this everyday.
04/01/2022
Cooking together is the best way to build community and connect. Our hands on classes get your feet wet and produce delicious results. You go back feeling empowered and making new friends. Join us for a memorable team building event.
03/31/2022
Handi chicken with paper dosa- a perfect blend of the north and the south. We don’t follow rules here. A delicious spicy and creamy chicken curry cooked in a handi (traditional clay pot) for hours and paired usually with roti or nan.
We decided to bring some southern magic and added crispy paper dosas as our accompaniment with some pickled onions and Thai chillies. I was surprised at how good it tasted together, the crispness of the dosa paired with the buttery sauciness of the chicken was a marriage made in heaven.
03/28/2022
Puris, aloo, chana and dal. I don’t need anything more. If I can start every Monday being so content…..
03/18/2022
Happy Holi from us to you. May we always have colors of joy.
03/11/2022
Gajar ka halwa translates as carrot pudding is made in India in the winters only when a specific variety of carrot is in season. Every household makes big batches of this and it’s eaten every day as dessert.
While in the US I am unable to find the deep red hued carrots, I make do with the best of what is available and the results are quite good. Carrots cooked for hours in milk, and then sautéed with clarified butter, fragrant delicate cardamom, almonds, raisins and cashews. And in the end sweetened with some sugar. It’s creamy and luscious and rich and exactly what I need.
03/07/2022
Getting holi ready. Yellow and green layered puris with spinach and turmeric. A pop of color to go with the festival of colors.
03/02/2022
I tried to replicate a meal I had every week when green garlic was in season. A typical Bihari meal with green garlic leaves kneaded in rice flour, precariously rolled out and toasted with ghee. Accompanied with jhamaruya which is a typical potato and eggplant curry cooked in yellow mustard and garlic. With a side of salty, lemony onions. A very allium heavy meal but brings back so many memories. This was the first time that I was able to do a little justice to this simple yet incredible meal.
02/28/2022
I am back home from a fun adventure which involved a lot of delicious food. But immediately my body craves basic homemade Indian food of roti, dal, Keema matar ( ground meat and peas), aloo methi ( potatoes and fenugreek) with a cilantro garlic chutney. I was home! # indiancookingclasses
02/26/2022
19l! His first birthday apart and I miss him like crazy. My little wonder who makes me smile even while being so far away. I love you .varma To many many more birthdays together ♥️
02/17/2022
Join me on March 1st at to learn some iconic street food dishes. There will be bollywood music, some fun lip smacking food. Frankie and vada pav and ragda Patrice and a whole lot more. You really don’t want to miss this one. Loads of fun and deliciousness.
www.civickitchensf.com
02/16/2022
Was in a Indian dessert kind of mood- sevai- wheat noodles cooked in milk, laced with saffron and cardamom and nuts. Super quick and easy.
02/15/2022
Building community by bringing people together through food and a shared experience is why I do what I do every day. Infectious smiles and curious minds inspire me every day and I am so thankful for it.
02/10/2022
Chana dal pakoras - lentil fritters with a fresh chutney.
02/08/2022
No red and green curry but pretty darn colorful still. A North Indian curry class with a spicy tomato based chicken curry and a spinach and cheese curry ( palak paneer) with apple Raita and spiced rice.
02/07/2022
Indian brunch hits different as my son would say and I agree. Poori, sabji, chutney and Raita. We love our carbs.
# cooking classes
02/04/2022
Last night’s class -Pav bhaji - Indian street food of buttery buns, spicy mashed vegetables in a thick gravy topped with cilantro, lime and onions. We paired it with mango lassi and a fiery bright chutney. It was the most comforting and hearty meal using up a truck load of vegetables.
02/03/2022
When you have 15 minutes to get dinner on the table garlic pepper shrimp.
Lots of garlic, lots of pepper and the best quality shrimp. I had some store bought tortillas and that was it. A delicious meal in under 15 minutes.
01/27/2022
Goat curry and pudina paratha. I like to mix it up, clean and simple yesterday vs hot and 🌶 today. Goat is cooked for hours on low heat for it to melt in your mouth and then paired with bread which has specks of mint to take it to the next level. Always a favorite. # crimsonkitchen
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41 Newburg St
San Francisco, CA
94131
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| Monday | 9am - 9pm |
| Tuesday | 9am - 9pm |
| Wednesday | 9am - 9pm |
| Thursday | 9am - 9pm |
| Friday | 9am - 9pm |
| Saturday | 9am - 9pm |
| Sunday | 9am - 9pm |
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Paneer in the morning, paneer in the evening, paneer at supper-time! Join chef Meghna Agarwal of Crimson Kitchen to learn how to highlight this iconic, high-protein, vegetarian ingredient of a multitude of Indian dishes. Tickets at the link below!