March: Take a culinary trip to Rajasthan & Chandni Chowk. We’ll be making jeera pulao (aromatic rice dish with earthy flavors of cumin), laal maas (spicy meat), and jalebi (crispy and juicy festival dessert). April: Enjoy the vegetarian cuisine from Lucknow. We’ll be serving Darjeeling tea (a complex and unique black tea), rumali roti (a stretchy flatbread), and galouti kebab (a melt-in-your-mouth soy and bean patty). Instructor: Akila Arumugam.