Indian Curry Cooking Class at the Santa Fe Culinary Academy

Mark your calendars now for a fabulous class on March 24th!

Chef Shibana Singh takes you on a culinary journey of kebabs and curries which influenced the cuisine of India through the various invasions of the Mughals. Prepare succulent kebabs with chutneys and curries with delectable spices. This menu will be elegant and exotic, perfect for parties or an evening at home. Hands-on, includes dinner. Gluten-free.

More information and registration on the Santa Fe Culinary Academy Website!

Biryanis and Kebabs


August 13, 2014 • 5:30 – 8:30 pmSanta Fe Culinary Academy • 112 W. San Francisco St, Ste 300

Local chef and Ayurvedic Practitioner Shibana Singh introduces two classic South Asian dishes now found around the world:  Biryanis and Kebabs!  Biryani is a rice-based dish traditionally cooked in earthenware pots; a Kebab can be roasted or grilled with or without skewers. Demonstration.


Chicken and Vegetarian Biryani with Raita – An aromatic layered rice dish. The layers are sprinkled with saffron water, lemon juice other spices making this dish a delicious blend of exotic flavors.
Raita- A savory yoghurt side dish with Cucumbers, Mint, Tomatoes and Onions.

                Chicken Hariyali Kebob – Chicken marinated in Spinach, Fenugreek Yoghurt                     served with Green Cilantro Chutney

                        Paneer Tikka – Cubes of fresh made Cheese, mixed with Vegetables                          and marinated in Spices

Lassi and Chai

Click here to register!

Cleanse and Detox with Ayurveda

Santa Fe Culinary Academy
05/17/2014, 11:00 AM – 2:00 PM
Instructor: Shibana Singh
Class price: $85.00


38.jpgShibana Singh serves up a scrumptious Ayurveda-inspired, farm-fresh meal while introducing you to herbs, teas, and foods that will help you cleanse and detox this spring. The effects of various spices and teas will be discussed as well as different types of Ayurvedic cleanses for the body type. Hands-on.


Lassi – a yogurt drink spiced with special herbs and spices to help cool the body and aid with digestion.

Red and Yellow Lentils – cooked with ghee and tempered with mint, cilantro and other condiments.

Poha – A dish that can be served as breakfast, snack, or with meals. Made with flattened rice and spices and garnished with fresh grated coconut and lime juice.

Seasonal Farmer Fresh Greens – lightly sautéed with spices to balance the doshas and detox with a yogurt sauce.

Kheer –  Rice pudding with cinnamon, rose petals, saffron, and cardamom sweetened with coconut sugar.

Teas with ayurvedic herbs and chai will be served.