Courses in Parul's kitchen, Tuesday-Friday (Saturday extra charge SFr. 25/- per person)
Price: (Payment: 2 weeks before the course 100% via E-Bank and Paypal)
Public & Private courses - seasonal curries; 3 course meal; vegan/vegetarian/Ayurveda; snacks and bread-rice & co.
Public courses: from min. 4 upto 10 persons - SFr. 119.00 per person
Private course: for 2 - SFr. 350.00 flat rate
Private course: for
4 - SFr. 550.00 flat rate
Private course: from min. 5 upto 10 persons - SFr. 119.00 per person
Corporate Events (incl. wine)
Group of 6 persons flat rate:
3 course meal - SFr. 774.00
4 course meal - SFr. 834.00
Group from 7-10 persons:
3 course meal - SFr. 129.00 pp
4 course meal - SFr. 139.00 pp
Duration: about 4 hours (10:30 am/6 pm)
Approx: 1/2 hour - Welcoming Lassi with a light snack, while browsing the recipes and meeting others
About 1/2 hour – introduction of the recipes and ingredients
About 2,1/2 hours – preparing, cooking hands-on and ending with a sit-down dinner. I am guiding, coaching, sharing tips and tricks throughout the course
About 1/2 hour - dessert, coffee/tea and discussions/questions and a take-home recipe folder
Book directly by just filling the registration form under Cookery Courses, "Buchen". Once you register the course info and billing details will be forwarded automatically.
Contact: Parul Schnitzler-Shah, Tel: 041 917 19 04 or firstname.lastname@example.org
Register: 2 weeks before the course. (call me when you want to register a week before or last minute)
Venue: Bachweg 5, 6287 Aesch LU bei Hallwilersee.
In Parul’s Kitchen and in Your Home: 72 hours or more before the course, 80% refund; less than 72 hours no refund.
Corporate and Family Event: less than 14 days before the event, no refund.
An evening with Parul:
The ambience in my home is like in India with my family cooking together, laughing and bonding. Also choosing to conduct classes at home brings me closer to the hospitality of my mom and aunties when they entertain guests or cook up a meal for family and friends. I remember, when we had unexpected guests, my mother never let them leave without a cup of tea or a snack or even a simple curry!
I cover some of these different areas in the course…
How to use the varied spices, whole, powder, crushed and in pastes.
Simple prepping; like finely chopped onions, garlic-ginger-pastes, peeling a mango or deseeding a pomegranate.
Where to buy the Indian ingredients?
How to plan and combine the dishes?
Dish combinations bring balance to our bodies, inside-out.