COOK-ALONG WITH SUGAR ROTI

EVENT DETAILS

We’re welcoming members Bina Motiram and Dana DuFrane to lead us through a simple-but-as-delicious-as-it-gets cooking class while we talk all things celebrating and building on culture in a modern (Nu) way, innovation, and entrepreneurship. Whether you’re cooking along or just listening in, join us for this simmering session of connection.

These two corporate work besties bonded over their creative energies, sustainability and in the last year, founded and launched SugarRoti to modernize cooking without leaving tradition or flavor behind.

We are so thrilled to support another amazing women-owned & led company! Thanks for being with us!

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IF YOU’RE COOKING WITH US:

***For everyone who ordered their free SugarRoti spice blends last week***
We’ve got curry on the menu so don’t forget to grab the handful of accompanying groceries (see event email for ingredients). If you missed the ordering period, feel free to cook with us anyways, using your own blends below:

***Chicken Potato Spices: Bay Leaves, Cardamon, Cayenne, Chili Pepper, Cinnamon, Cloves, Coriander, Garam Masala, Garlic, Ginger, Paprika, Sea Salt, Star Anise, and Turmeric

***Chickpea Spices: Ajwain, Asofoedita, Bay Leaves, Cayenne, Chili Pepper, Coriander, Cumin, Curry Leaves, Fenugreek, Garam Masala, Garlic, Ginger, Sea Salt, and Turmeric.

Wine Pairing (why not!?)
Chickpea Curry: Rosé is nice with Indian curry dishes, with the right balance of fruit flavour and acid crispness to work well with a variety of dishes. With chickpea curry in particular, a fresh, fruity rosé is a great choice to help balance the curry flavor and help the veggies’ flavors stand out.

Potato Chicken Curry: a lovely Grenach. It’s a fruity, low-tannin red that goes well with mild tomato-based curries: The juiciness and lightly spicy flavors in Grenache from France or Spain are great with the fragrant spices in curry and have enough acidity to mesh with the tomatoes.