In-Person Class: North Indian Summer Barbecue with Cherie Scott

In-Person Class: North Indian Summer Barbecue with Cherie Scott

In-Person Class: North Indian Summer Barbecue with Cherie Scott

What’s on the Menu:

  • Tandoori Chicken Kebabs
  • Curried Buttermilk Golden Potatoes
  • Tomato, English Cucumber, Red Onion & Mint Salad
  • Mango Shrikhand


Charred chicken kebabs that are irresistibly aromatic thanks to a homemade blend of 12 spices. Bright green chutney made with big handfuls of mint and plenty of lime. Creamy potatoes in a dressing of buttermilk, curry and garlic. And a refreshing salad of peak summer tomatoes and quick pickled onions. Would you eat that meal? That’s what we thought. When you join us and guest teacher Cherie Scott in-person at Milk Street, you won’t just eat this for dinner—you’ll make it yourself. Cherie is here to share the flavors of a North Indian summer with you, and consider yourself warned: there will be a lot of spices, a lot of fresh herbs and a lot of “aha!” moments. Cherie will teach you why you should use a marinade in two ways when making kebabs and why ghee is your best friend for grilling, whether indoors or out. You’ll never buy chutney again once you’ve learned to make big batches of your own—and we’ll even send you home with a jar to enjoy later. We’ll turn your definition of potato salad on its head with Cherie’s favorite summer side dish, a batch of bright-yellow potatoes that will have people asking you what your secret ingredients are. And the cherry on top isn’t a cherry—it’s mango shrikhand, a beloved Indian dessert that falls somewhere between ice cream and pudding. Join us to give your summer cooking some Tandoori flair.

Event Venue:

Date: August 10, 2024

Time: 5:00 PM to 7:30 PM

Location: 177 Milk Street Boston, MA 02109.

What’s on the Menu:

  • Tandoori Chicken Kebabs
  • Curried Buttermilk Golden Potatoes
  • Tomato, English Cucumber, Red Onion & Mint Salad
  • Mango Shrikhand


Charred chicken kebabs that are irresistibly aromatic thanks to a homemade blend of 12 spices. Bright green chutney made with big handfuls of mint and plenty of lime. Creamy potatoes in a dressing of buttermilk, curry and garlic. And a refreshing salad of peak summer tomatoes and quick pickled onions. Would you eat that meal? That’s what we thought. When you join us and guest teacher Cherie Scott in-person at Milk Street, you won’t just eat this for dinner—you’ll make it yourself. Cherie is here to share the flavors of a North Indian summer with you, and consider yourself warned: there will be a lot of spices, a lot of fresh herbs and a lot of “aha!” moments. Cherie will teach you why you should use a marinade in two ways when making kebabs and why ghee is your best friend for grilling, whether indoors or out. You’ll never buy chutney again once you’ve learned to make big batches of your own—and we’ll even send you home with a jar to enjoy later. We’ll turn your definition of potato salad on its head with Cherie’s favorite summer side dish, a batch of bright-yellow potatoes that will have people asking you what your secret ingredients are. And the cherry on top isn’t a cherry—it’s mango shrikhand, a beloved Indian dessert that falls somewhere between ice cream and pudding. Join us to give your summer cooking some Tandoori flair.

Event Venue:

Date: August 10, 2024

Time: 5:00 PM to 7:30 PM

Location: 177 Milk Street Boston, MA 02109.