Small Group Workshop: Build a Better Curry: Vindaloo with Cherie Scott

What’s on the Menu:

• Goan Pork Vindaloo
• The Perfect Pot of Aromatic Basmati Rice

Pork cooked to tender perfection in generous amounts of vinegar, water and a touch of sugar. Whole cloves, coriander, cumin, cardamom and more. And 30—yes, 30—Kashmiri chilis. This is traditional pork vindaloo, a dish from the Indian state of Goa whose incredible flavor is matched only by its incredible backstory. Join veteran teacher Cherie Scott, founder of Mumbai to Maine, for a livestream small group workshop where you’ll bring this beloved dish home. You’ll toast whole spices to amplify their flavors and aromas. You’ll make an Indian-style gravy, which combines onion, garlic, ginger, tomato paste and chilies to make a flavor-packed puree. You’ll braise pork butt in that gravy, plus a couple of cups—yes, cups—of coconut, apple or palm vinegar. While the vindaloo simmers, you’ll learn how centuries of interaction between Portuguese colonists and Goan locals created this dish, whose origins are a Portuguese staple of meat braised in red wine. Nowadays, vindaloo is entirely Goan, defined by its serious heat, copious amount of spices and status as a must-have at any big celebration. Plus, to accompany your vindaloo, Cherie will give you her secrets to a perfect pot of aromatic basmati rice, which is studded with more whole spices and perfumed with turmeric and ghee.

About Cherie and Mumbai to Maine: In th midst of the pandemic, Cherie Scott, a Mumbai native, launched Maine’s first Indian-inspired culinary brand, Mumbai to Maine. The signature line of gourmet Indian simmer sauces—Makhani, Saag, Caldine and Korma—are inspired by her family’s heritage recipes, masterfully crafted in small batches and simmered for hours with an infusion of freshly roasted and ground spice blends. Mumbai to Maine Gourmet Indian Simmer Sauces are available nationwide at www.mumbaitomaine.com and across specialty stores in New England.

Thank you to the 2025 Presenting Sponsors of the Cooking School, who make our livestream events possible:

- Work Sharp, which makes sharpening products that are fast, easy to use and work every time. Find their products on the Milk Street Store and use code SHARPSMART for 10% off: t.ly/gZgyU

- Wulf’s Fish and Savenor’s Market. Together, Wulf’s Fish and Savenor’s Market provide premium seafood and gourmet meat to chefs and home cooks across the country. Use code MILKSTREET for 20% off orders from Wulf’s (https://wulfsfish.com/) and Savenor’s (https://savenorsbutchery.com/).

Want to give this class as a gift? You can purchase gift cards here.

Bonus: All attendees of this class will receive a one-time 20% off coupon to the after class.

This event has limited spots, and you must register in advance via Eventbrite. One sign-up covers one device. Closed Captioning is available for this event.

Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to class (or within 48 hours of registering, if you sign up less than a week in advance), you will receive an email with the ingredients, equipment and prep you'll need to cook along with us, if you choose.

After class, you will receive a recording of the event, as well as a folder of recipes and resources that we discuss during the event. Class recordings are available to all registered attendees for two weeks following each event.

Payments for Milk Street live stream classes are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final. Classes are subject to cancellation at any time. In the case of cancellation by the event organizer, all paid tickets will be fully refunded.

Proceeds from live stream cooking classes support Milk Street's non-profit work with The Big Sisters Association of Great Boston, The Boys & Girls Club of Dorchester, and other partners.

If you have any questions about this class, please don't hesitate to get in touch via [email protected].

Host or Publisher Milk Street's Small Group Workshops