TOP 10 INDIAN COOKING CLASSES IN CANNING VALE, PERTH

Learn how to make 6 Basic Indian Gravies that serve as the base for entire Indian Cuisine. Not only that, you will also learn how to make 15 indian recipes using the 6 gravies that you learnt.

During this class, get creative with different spices and cooking techniques to create some beautiful curries from around the world.  

Join Rani Veerassamy for this new class featuring the cuisne of South India. South Indian cusine is lighter and more vegetable based than Northern cuisine and often features lentils, fish, coconut, fresh herbs and rice.

Chutneys, relishes and ketchups are the mainstays of a well stocked pantry as well as being fun and simple to make. This class focuses on the skills and knowledge you need to turn seasonal produce into condiments to enjoy all year round.

Starting with an innovative introduction to samosas served with coriander chutney, our food journey takes you to the streets of India for the best samosas, sambar (lentil-based vegetable stew), tamatar kasundi (pickled tomato chutney) and chicken tandoori.

We'll guide you through the layered preparation of a few traditional curries, and some lively accoutrements to round out your meal. Our rotating menu of authentic Indian recipes changes with the seasons. Please note that the below menu is only a sample and is subject to seasonal availability. 

Curry is a generic term primarily employed in Western culture to denote a wide variety of dishes originating in Indian, Pakistani, Bangladeshi, Sri Lankan, Thai or other Southeast Asian cuisines. Their common feature is the complex combinations of spices and herbs.

Welcome to our Indian curry night online masterclass. Uncover the secrets to creating a flavour-packed curry night at home. A curry night cooking class followed by a wonderful Indian inspired dinner to share at home. 

Our long love affair with Indian food began when Australian’s travelled through India in the 60’s and 70’s. Since then, we’ve come a long way from the “classic” Keen’s curry powder sparingly sprinkled into beef stew.

In this class we will all cook & share the feast: Butter Chicken, Zucchini & Eggplant poakora with mint chutney, Saffron Rice, Fish Dopiaza, Cuccumner & potato salad, and more…come along and enjoy a spicy class full of flavours and textures from the most colourful culture!

Learn how to mix and match spices to produce stunning results. If it is too hard for you to mix and match, in a hurry, we have sourced out the best spices and have packaged them for easy preparation.