After taking your Indian cooking class, I updated my pantry with new Indian spices. My husband loved the recipes I learned to make from the class so much he said "we no longer need to eat out at an Indian restaurant for good Indian food, you can make it at home."
At work my husband was bragging about what good Indian food I could now make and invited two Indian couples to our house for dinner! I showed them my masala spice box of new Indian spices and they told me many of these spices now come in combined fashion and probably didn’t need all of them. However, after our dinner, they were overwhelmed at how delicious the meal was. They said "maybe you do need these individual spices to make it taste so good". Throughout the meal they kept commenting on how flavourful and delicious it was. One husband took the leftovers and wants his wife to take the class. I told them we could to the class together as couples so they could learn to cook Indian too.
Another really nice thing about your class is the background you give on India and Indian cooking in general. While we ate, you explained things like how every Indian meal has balance, for example a hot dish countered with a cool dish, information about what and why southern India eats differently from northern India, etc. Additional information like that and other antidotes made the class even better. I am so thankful I took the class. I look forward to taking another. Patty 2020

Cooking course: once a week on Fridays 6-10pm for groups of 2-3 or 4-10 people at the same time in my kitchen. A cookery course at Cook Indian is in the privacy of a home, not in a restaurant or a public kitchen, cooking together with family and friends, yes, you’ll learn delicious recipes, useful techniques and eat some of the most amazing food, but it’s really all about immersing yourself in the environment, asking questions and going home with new found confidence. 

Reservation: Click on a theme below, then click on Anfrage/Request to see the available dates, cost and send an enquiry.

Welcome: NAMASTE with a mango lassi and a small Apero, a masterclass in spices and over-view of the recipes.

Evening: Action packed 4 hours with all equipment, ingredients and sample recipe instructions provided.

Close: Chat with Parul about the culinary and geographical influences in India, basic techniques, questions with coffee and tea/chai.

Skills: Classic spice combinations, Tempering whole spices & Curry pastes; Making yogurt enriched dough for Naan & art of folding Samosa; Masala Sautéing & Tandoori Marinades.