Indo-Chinese Cooking: A Historic Fusion of Two Cultures *In-Person* *NEW*

Indo-Chinese food is a popular fusion of two cultures pioneered by Chinese immigrants in Kolkata, India. Through its rich past, Indo-Chinese cooking has evolved into a distinctive cuisine in its own right. Join Karishma to explore the history of this cuisine as we cook some of the most loved Indo-Chinese dishes. We'll make hot and sour soup, chili paneer (deep-fried cubes of paneer coated in a spicy chili-soy-garlic sauce), and hakka noodles (wok-style noodles with vegetables). Instructor: Karishma Pradhan



Start Date

June 17, 2022









Friday, 6-9pm. June 17. The cost of tuition includes all food materials and fees. Please note the date of this class has been modified from the catalog.

This class will meet in-person at CCAE with a limited student capacity. Please note that COVID-19 proof of vaccination is required. Please view our In-Person Class Guidelines prior to enrolling.

Instructors: Karishma Pradhan


Karishma Pradhan

Karishma Pradhan is a recipe developer, food photographer, and cooking instructor in Cambridge, MA. She first fell in love with cooking at the age of 12 and never looked back. Karishma founded the Home Cooking Collective (HCC), a community for aspiring home cooks to learn how to make delicious food through high-quality workshops, guides, and recipes. HCC focuses on using science and intuition to build a repertoire of technique-based skills and increase confidence in home cooking. Karishma offers a variety of private and group workshops, ranging from pizza making to bread baking to Indian dishes. Website: