Indian Cooking for the Modern Life: Instant Pot Cooking *In-Person* *NEW*

Indians have long used the pressure cooker to quickly cook beans, lentils and infuse flavors that mimic slow cooking. Learn how to make a rustic and quick Rajma recipe which transforms red kidney beans into a warming stew. We’ll also make a quick biryani style Basmati Pulao with spices and veggies that are studded with raisins and nuts. Lastly, we’ll make a bulgur based dessert, Lapsi that’s nutty and fragrant with ghee, jaggery and saffron. Recipes will showcase the use of Suman’s hand-blended spices like the Garam Masala, Shahi Gulshan, Sundays in Malabar and you’ll see firsthand how she builds flavors for her vegetarian meal kits. Instructor: Suman Shah



Start Date

February 9, 2023









Thursday, 6-9pm. Feb. 9. The cost of tuition includes all food materials and fees.

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: Suman Shah


Suman Shah

Local ingredients and spices are Suman Shah’s passion—a passion that is central to Fork on a Road. Inspired by her immigrant pantry and the local harvest, Fork on a Road offers seasonal, and vegetarian meal kits packed with freshly blended spices and grains, that encourage customers to locally source produce to create nourishing recipes. Her recipes are simple and full of flavor with handmade spice blends that range from the staple Garam Masala to Sundays in Malabar, each evoking a place, making mastering flavors effortless for her customers. In addition, Suman teaches cooking classes, and is available to develop bespoke blends for special occasions. Find Fork on a Road on Instagram @forkonaroad and learn more about Suman’s offerings at