Crimson Kitchen

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. #indiancookingclasses

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. #indiancookingclasses #foodiesf

03/28/2022

Puris, aloo, chana and dal. I don’t need anything more. If I can start every Monday being so content…..
#crimsonkitchen #indiancookingclasses #vegetarianfood

03/18/2022

Happy Holi from us to you. May we always have colors of joy. #indianfestivals

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. #crimsonkitchen #indiandesserts

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. #indianfestival #indianfood

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. #biharifood #biharifoodie

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 #indianfood

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 @shrey.varma To many many more birthdays together ♥️

02/17/2022

Join me on March 1st at @civickitchensf 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. #indiandesserts

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. #crimsonkitchen #indiancookingclasses

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.
#indiancooking # cooking classes

02/04/2022

Last night’s class @18reasons -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. #indianstreetfood

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 #indiancookingclasses

01/26/2022

Keeping it clean, simple and healthy. Homemade poke bowl with tuna and salmon, seaweed salad, 🍚, 🥒 , 🥕 and ikura. #homecooking #pokebowl

01/24/2022

Laccha paratha (flaky flat bread) and aloo began ( potatoes & eggplant) to cure a runny nose and sore throat. I hate being sick and despite not being able to taste much, this was delish. #indianfood # indiancookingclasses

01/17/2022

Took a social break but had to post this Calcutta style egg roll that I learned from my Bengali friend. Took me back to my college days eating these delicious crunchy rolls stuffed with spicy chicken, with a layer of egg and pickled onions. You had to eat it while they were hot and crispy. I remember hoards of people standing around carts stuffing their faces with this deliciousness. Eating this last night transported me back to those moments . #crimsonkitchen #indiancookingclasses

01/11/2022

First class of the year and my last class in the old house. The end of an era. Can’t believe I taught hundreds of classes from that tiny kitchen. So many memories, so much fun.
Excited to start teaching in the new space this week and welcoming you all to the new Crimson Kitchen.
# Indiancookingclasses # newbeginnings #2022

01/01/2022

Wishing everyone a very Happy New Year filled with love, health and happiness. # crimsonkitchen

12/26/2021

Snow dusted strawberry cream puffs.
#crimsonkitchen # christmasfood

12/22/2021

It’s laksa weather- spicy tangy broth, fried tofu, shrimp and crispy bean sprouts. #crimsonkitchen #rainyweatherfood

12/03/2021

Last night was amazing. My first pop up for the books- “beyond butter chicken” was everything I wanted it to be.
And my favorite part was the community. They were the magic! Thank you so much!

11/19/2021

Bagiya or farra is a steamed whole wheat dumpling filled with chana dal lentils. This is a traditional Bihari Delicacy and is also made with rice flour. It can be stuffed with sweet or spicy filling. There are different varieties of bagiyas. Most popular is the savory lentil filled bagiya which is prepared using fresh rice flour and spicy masala lentil filling. The speciality of this dish is that it is vegan, gluten free and steamed. It is served along with Hari Dhaniya ki Chutney, Tomato Chutney or Mint Chutney and can be a delightful starter or a specialty dinner option. #indianfood #indiancookingclasses

11/16/2021

Indian celebrations class @18reasons with classics like malai kofta and khara masala chicken was a big hit. #indiancookingclasses #crimsonkitchen

11/13/2021

Join me this Thursday @civickitchensf to make a legendary dish - biryani. We will make a chicken and a vegetarian one along with kebabs and cocktails. You don’t want to miss this. #indiancookingclasses #festivecooking

11/12/2021

Aloo kachori- spicy potatoes stuffed in a whole wheat pastry dough and deep fried. A perfect bite of crunch, heat and flavor. #crimsonkitchen #indiancookingclasses

11/09/2021

11/09/2021

First edition of the Crimson kitchen pop up on 12/02.
www.crimsonkitchen.com

11/09/2021

First edition of the Crimson kitchen pop up on 12/02. Very few seats available.
www.crimsonkitchen.com

08/27/2019

Next Gen Chef

We're so excited to be bringing the heat to this awesome event. Join us and Commonwealth Beer Club of Marin CA on Friday for the Founders Ale Launch at Pond Farm Brewing Co.. Soak it up with delicious authentic curry from New Delhi Restaurant and a new twist on pretzels (pun intended) from North Bay Pretzel Co. made in part with ReGrained flour. Free entrance! Reserve your seat now!

#upcylcled #locallysourced #locallymade #launch #foodpreneur #startup #entrepreneur

09/06/2018

Crimson Kitchen: An Indian Wine & Dine Experience | SAAFBA

Crimson kitchen got some love from SAAFBA: http://saafba.org/crimson-kitchen/

Meghna Agarwal's Crimson Kitchen is a gentle introduction to Indian food, with cooking classes offered in her San Francisco home.