Indian Vegan Chai Party
Chai is a delicious South Asian black tea steeped in spices, milk, and sugar. Chai can always be found brewing on street corners of India and serves as the drink to welcome guests into your home. Although chai is now a part of mainstream Indian culture, it has a complicated past with roots in colonialism. In this class, Shri Repp will share the history of chai while reimagining a typical English afternoon tea into an Indian Vegan Chai Party. You will make two types of chai: a sweet and spicy Masala Chai with freshly ground spice blend and a floral Rose Chai that is oh so comforting. In addition, you will taste a zesty Ginger Chai to start off the class while learning to make Cucumber and Mint Chutney Sandwich, Potato and Pea Samosa, as well as a Spongy Dhokla - a chickpea sponge cake topped with tempered spices and freshly grated coconut. This class is vegan.
This class is taught by Shri Repp. Chef Shri was born in the South Indian city of Chennai, and spent her first years developing her earliest food memories. When her family moved to the United States, food became the way they stayed connected with their heritage. After 7 years in the tech world, she pivoted to food world. Since making the leap, she has written for publications like Bon Appetit, runs the IACP award–nominated blog called Moon Rice, and teaches Indian cooking classes in the Seattle area.
Book a class.
New dates are being added all the time. If you don’t see any class dates listed below, pre-register for free so we know what classes to prioritize. You can also book a private event if you have at least 4 people in your group.
All sales are final with no refunds. We need a minimum of 3 students to host a class. If you signed up but we didn’t have enough students, unfortunately we need to reschedule. We will work with you directly to find a new date. Thank you for your understanding.
Please familiarize yourself with our covid policy. Thank you!
Here’s the full menu:
Ginger Chai
Masala Chai
Rose Chai
Cucumber and Mint Chutney Sandwich
Potato and Pea Samosa
Spongy Dhokla (Chickpea Sponge Cake with Spices and Coconut)
During this class, we will prepare and cook from scratch everything on the menu.
Throughout the process, we will pause to introduce new and lesser-known ingredients that are easily found in the greater Seattle area.
The small-class setting means all students are encouraged to ask questions and discuss potential variations for each dish that will make it more accessible and adaptable in everyday cooking.