A Mosaic of Flavor: Indian Saag Paneer, Chapati and Chai

This monthly series is a collaboration with the Vermont Refugee Resettlement Program. In the February class, we will be preparing saag paneer, a popular spinach dish made with fresh curd cheese and aromatic spices. We will also learn the traditional method for making chapati, an unleavened flatbread that accompanies many dishes, and chai, a delicious spiced Indian tea. Sharan Deep is originally from Punjab, India and came to the U.S. in 2011. She is a student and an LNA. Her father is a chef at Indian House Restaurant in Burlington. Sharan attributes her love of cooking to her mother and father who taught her to cook.