During these unusual times I am delivering online Indian cookery sessions! Christmas gift vouchers are available – these are valid for 6 months from xmas day. My online classes will continue to run well into 2021! Add a spice kit containing a gift box of 3 special home made spice rubs (these come with 2 curry recipes!) and 8 pouches of spice powders and ingredients like dry fenugreek and hing, home roasted coriander and cumin powders to name some to the gift voucher and your curry lover is all sorted for the online class and beyond – all they will need to source are the perishable ingredients like vegetables and meat. To find out about the spice kits please click here.
Participants, in small virtual groups, will learn to prepare healthy, simple yet delicious Indian dishes from the comfort of their homes – from scratch, in an interactive cook along, to enjoy later with their family. These dishes are special – chosen for their authenticity and simplicity, using easy to source ingredients.
With small group classes ( maximum of 5-6 participants per session), the aim is to recreate a personalised experience that they would get in my face to face sessions. By the end of a class, they will have an authentic home cooked and freshly prepared dish to enjoy with their loved ones which they will be able to recreate over and over!
My pilot online fish curry session held on 24 April 2020 was a huge success! Sharing this lovely review from one of my participants who joined the online session
Duration of the session: A typical session will last 1 hour
Price: £20 per class (a household can cook together without additional charges – as long as they are working as a team to prepare 1 dish)
Days & Time: Friday evenings from 5:30 to 6:30 pm
Maximum number of participants/households per session: 5 to 6
North Indian Chicken curry – a delicious boneless chicken curry prepared by using a few core spices, with/ without yogurt in an onion-tomato based gravy with fresh ginger and garlic
16 October (FULL); 20 November (FULL); 11 December; 19 February 2021; 16 April; 14 May
Bengali Fish/ Prawn Curry – fish fillets/ steaks cooked in a thick tomato based gravy with a gorgeous medley of hand pounded spices specifically championing mustard seeds – Friday, 27 November (4 spaces); 15 January 2021; 19 March;
Vegan Curry – choice of 1 curry (e.g. pepper in gram flour/ Bhindi masala/ South Indian aubergine curry/ Saag aloo – spinach with potatoes). The session will include a flat bread making demonstration – 12 February 2021; 9 April
Vegetarian Samosa & Chutney making – learn to make and fry your own samosas from scratch (including making the filling and pastry). Prepare a delicious tamarind/ coriander chutney to go with it – 13 November (3 spaces)
Indian Street Food – Lamb mince Kathi rolls – rustic lamb mince kebabs with fresh home made coriander chutney wrapped in a special Indian bread known as Rumali roti – 22 January 2021; 26 March
Indian Street Food – Chicken Tikka Kathi rolls – melt in the mouth reshmi chicken tikkas with fresh home made coriander chutney wrapped in a special Indian bread known as Rumali roti – Friday, 04 December (4 spaces); 5 February 2021;
Open ended gift vouchers of my online cookery classes are available to treat loved ones during this period of social distancing – available for single and multiple sessions
Please send me an email on firstname.lastname@example.org to reserve your space. Payment can be made via online banking, details of which will be sent to you
How will the online class be held?
Via ZOOM – free and easy to download, this is an online conference calling programme which uses video and audio. Not only will I be able to see and hear each participant and vice versa, but they will be able to watch a close up of my dishes and cook along with me. All the participants will be able to ask questions, make comments during the cook along, talk to each other, show me how their dishes are coming along at various stages of the cook. However they will also have the option to mute their audio and hide their video should they prefer.
What will the participants need to take part?
The participants will need to source the ingredients, details of which (along with a choice of any substitutes) will be sent to them well in advance along with detailed joining instructions. I will also share the details of the equipment required (mostly a wok or pan for cooking curries, rolling pin if making an Indian bread)