Indian food is far more diverse than samosa, butter chicken, and saag paneer, especially when it comes to traditional homestyle dishes.
In this class, you’ll learn how to make a thali, or platter, with some of Chef Ronak Patel’s favorite dishes from his childhood, including spiced green beans and peas, whole wheat flatbread, and sweetened yogurt with pistachios. Chef Ronak will also discuss some of the differences between Gujarati (west Indian) cooking and the northern Indian cuisine most of us are familiar with.
Flavorful, simple to make, and often vegetable-focused—come learn how Indian home cooking can be a great addition to your regular dinner rotation!
ABOUT THE INSTRUCTOR
Chef Ronak Patel gained a love of preparing and eating eclectic foods at a young age. His parents welcomed his company in the kitchen and introduced him to food from around the world.
After pursuing his interest in film at Columbia College, Ronak decided to pursue his love of cooking through attending Le Cordon Bleu Chicago. He has worked for catering companies throughout the Chicagoland area, including Chef Daniel Private Dining, Urban Chef Chicago, Gourmet Gorilla, Aramark at Loyola University, Levy Events, The Perfect Dinner, Revel Central and Crème Crafted Parties and Catering.
Chef Ronak has taught classes and workshops at the Peterson Garden Project and the Sugar Beet Food Co-op in Oak Park. He has also volunteered as an Instructor Assistant in food education for elementary school students in Chicago through Purple Asparagus.