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Indian cooking is as diverse as it is delicious, from simple street snacks served with tart tangy relishes, to light elegant meals and feasts fit for a Maharajah.
Once you get the hang of it, you'll be surprised how easy it is to make.
What you learn in my classes is the real thing; home style cooking. Most are made with a minimum of fuss, and use very little oil - a world away from average restaurant offerings
Making an Indian meal is often thought of as a culinary challenge, cloaked in an aura of mysterious eastern promise. The truth is, it's actually a simple affair. Most supermarkets stock the main ingredients and once you've grasped the main cooking techniques, you'll soon be making signature curries from scratch.
About Me
The courses have evolved as a result of my passion for cooking & compassion for life. I have loved & enjoyed cooking since I was a little girl & have had generations of knowledge passed down from my mother & grandmother.
Submerge yourself in the joy of cooking, sharing and eating good food in a friendly and relaxed atmosphere. Cooking courses are designed to equip you with the skills to create delicious authentic Indian home-style meals that are wholesome, nutritious, balanced and fresh. These classes will develop your practical cooking skills and give you an insightful understanding into the imperative relationship between good food and total wellbeing. Classes can be customised for couples, families, groups, students, colleges, welfare groups and fundraising etc.
In Indian Vedic literature it is said “Annam Brahman”, which means “Food is God”. Indian cooking is derived from Ayurvedic principles, which is an ancient science of life. Ayurvedic knowledge was passed down by the sages of India some five thousand years ago, & its principles are time tested & universally applicable. Ayurveda emphasizes the link between our diet & our physical, emotional & spiritual well-being. When diet is used consciously to balance the body & mind, food becomes beneficial & good for us. These essential elements of health are incorporated in our classes.
A spice starter-kit is included to get you started on your culinary journey right away!
Classes
Classes Include:
- Your first class comes with a spice kit to get you started on your culinary journey right away!
- All classes include a recipe folder.
- Hands on training
- A full scrumptious meal and lots of fun!
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Booking
Currently I am only taking group bookings.
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Expert Advice
Follow a few simple pointers, and you'll find that making an authentic Indian meal is rewarding, and much less of a grind than you originally thought. Simple steps, such as making sure pastes are really smooth, browning onions to a deep russet colour and using freshly ground spices make all the difference between an average meal and a memorable experience.
- Flour is rarely used as a thickening agent in India. Many dishes depend on pastes such as cashew nuts, onions and coconut to thicken sauces.
- Practise toasting spices. You can't miss the acrid aroma of spices as they catch and burn on a griddle. If this happens, best to dump them and start again. Similarly, if spices are not cooked enough before grinding, you'll miss out on their full-bodied, almost nutty-tasting flavours.
- When making a paste, grind ingredients such as onion, ginger and garlic with a dash of water. This ensures a silky-smooth finish.
- For lighter curries, swap the cream for whipped Greek yogurt or crème fraîche. Instead of ghee, use groundnut oil for cooking.
- If you like a smooth-textured dhal, blend plain-cooked lentils in a liquidiser before returning to the pan.
Browned onion paste, added at the end of cooking to thicken and add depth of flavour, is a cook's best pal. To make it, finely slice a couple of onions, lightly salt, and leave on one side for 30 minutes. Rinse and pat dry with kitchen paper. Deep fry in hot oil until russet brown, before draining. Tip into a food processor, moisten with hot water, and process until smooth. Freeze in ice cube trays and use from frozen when making dishes such as kormas.