Vegetarianism has been the diet of most Indians for almost 3000 years. Indian cooking is possibly the most ancient of world cuisines and the fourth most popular cuisine globally. It is based on Ayurvedic principals and uses ingredients that prevent disease and maintain balance in the body. After the Crusades, the European world became obsessed with spices and started trading with India by ship. Indian cuisine has since captured the imagination of many cultures in Asia and the Middle East and Europe. Arabic, Greek, Jewish, Swahili, Italian, Portuguese, Dutch, French, English and most Asian cuisines have been influenced by Indian Cuisine.
In this class we will sample dishes from the various regions that make up Indian cuisine. We will explore how to cook with turmeric, fennel, chickpeas, cumin, cashews, curry leaves, chillies, mustard seeds, fenugreek, coriander, saffron, pistachios, black pepper, ghee, mung beans, kidney beans and many other ingredients.

* GOLDEN MUNG DAHL : soup from Maharashtra served with naan breads
* SHAHI PANEER : curry with homemade cheese and nuts from Punjab
* TOMATO CHUTNEY : freshly made with Panch Poran (five spice) from Bengal
* JEERA PULAO : Basmati rice with toasted cumin seeds from Rajasthan
* PALAK PANEER : spinach fritters in spicy chickpea batter from Andhra Pradesh
* GAURANGA GOBHI : roasted cauliflower with Tumeric and yoghurt from Uttar Pradesh
* RAJMA : kidney bean and coriander salad from Gujarat
* SRIKHAND : saffron and pistachio sweet from Delhi

Quote: “Food is an important part of a balanced diet” – Fran Lebowitz

Hosted by: Ishvara
Date: 27th October 2019
Time: 10h00 – 15h00
Cost: 650
Please bring an apron, pen and sharp knife.


Oct 27 2019


10:00 am - 3:00 pm



More Info

Book now


Book now

Leave a Reply

Your email address will not be published. Required fields are marked *

Scroll to Top