Cooking lessons give people survival skills for today’s fast-paced world, and also tomorrow’s faster-paced world ruled by sentient vegetables. Stockpile culinary moves with today’s Groupon to Cowboys and Turbans. Choose between the following options:
- For $30, you get a one-hour juicing class (a $60 value).
- For $30, you get a one-hour Indian-food cooking class (a $60 value).
Classes meet on Saturday and Sunday from 11 a.m. to noon and 2 p.m. to 3 p.m.
Chef Baba Ji invests his juicing classes with passion and personal interest, as he used the vitamin-filled elixirs to lose more than 40 pounds after being diagnosed with diabetes. Armed with fresh ingredients, participants blend flavors together to create Cowboys and Turbans’s signature juices such as the Rejuvinator, a medley of beet, apple, lemon, and ginger that energizes bodies better than a brisk walk around a nuclear reactor. Other concoctions include the King Kale smoothie, with coconut water, apple juice, apple, kale, and brazil nuts, and the First Date smoothie, which titters with nervous anticipation as its contents⎯dates, almond milk, walnuts, and bananas⎯mingle for the first time.
Chef Baba Ji also empowers pupils with gastronomic knowledge and healthy-eating tips during small cooking classes of 8–15 students. In the course of his one-hour cooking class, Chef Baba Ji reveals the culinary secrets behind Indian food and imparts burgeoning chefs with health-related tidbits about the spices and ingredients used in each dish. Students whip up masala chai, vegan spinach with tofu, and mango, mint, and tamarind chutneys to layer on top of dishes or dull family members in need of more zest. Naan, samosas, and mixed-vegetable pakoras scoop up sauces and chutneys, and students use free hands to sample Chef Baba Ji’s signature masala fries.
Cowboys and Turbans
Baba Ji, the proprietor of Silverlake Juice and Tea, explores a new frontier in fusion with the food at Cowboys and Turbans—the tantalizing blend of South Asian, American, and Mexican cuisine. The menu unites antipodal parts of the globe with hearty samosas wrapped in flour tortillas instead of samosa dough, tacos filled with tandoori meats and chutneys, and pizzas made with a chewy tandoori naan crust. Towering doors of wood and iron lined with intricately carved columns reveal an open-air patio, which surrounds visitors with flickering torchlight and a canopy of multicolored cloth. Statues of animals and deities ring the courtyard, patiently waiting to ask if diners are going to finish their masala burgers, tandoori cornish hens, and aromatic vegetarian and seafood curries.