Everyone loves Indian food but it’s daunting to re-create at home because of the sheer number of spices involved.
DurationEveryone loves Indian food but it’s daunting to re-create at home because of the sheer number of spices involved. Let Chef Shalu break it down for you and explain the use of ingredients, spices and techniques. Master the skills of cooking an authentic Indian meal from scratch.
Menu:
Aloo tikis, spicy coriander-mint chutney
Vegetable butter masala
Keralan eggplant curry
Little Green Kitchen (LGK) is a cooking studio and food consultancy – the brainchild of former lawyer Shalu Asnani to prove that vegetarian food is not boring! LGK offers hands-on cooking classes and bespoke menus through their food consulting, private dining and corporate cooking services.
The passionate foodie’s foray into the world of professional cooking was first born in Beijing at renowned cooking school, The Hutong, where through serendipity she found herself at the helm of their various vegetarian cooking classes.
Inspired and excited, Shalu returned to Singapore in 2011 to set up LGK. Combining the secret family recipes gained from the kitchens of her childhood and her modern take on vegetarian cuisine, LGK offers mouthwatering and healthy vegetarian food spanning a variety of genres; from Asian street food to contemporary Western cuisine. Down-to-earth good food is her motto and eating clean her passion.
In Indian cuisine chutneys are traditionally made to naturally preserve food. They encompass a variety of sauces, relishes and dips, some of which date back to 500 BC.
This tasty Indian pancake can be cooked in your kitchen.
This Deepawali, glam up in your most colorful clothes (or even better, traditional Indian attire) and join us for our celebration special Indian cooking class at Commune Kitchen!
Demonstration of each recipe by Chef Michele Ow followed by hands-on session by participants.
Indian cuisine is vast and complex, each region telling their own story with the use of ingredients, spices and produce that is locally available to them. We will cover dishes of Northern India.
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