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.
DurationCurry 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.
Learn to make several dry and wet curry spice mixes such as green and red curry pastes, toasted curry powders etc. Learn when your homemade curries have to be added during the cooking process to produce different flavour results and apply them to wet or dry meat, poultry, fish, or shellfish and vegetable curries.
Master your cooking skills at Trupp- The Chefs Table cooking school with Three Hat Michelin star international three-hat chef Walter Trupp.
We offer a wide range of hands-on cooking classes, Corporate Team building events, and a 16-week Home-Chef Cookery Course.
Cooking Classes are fun, hands-on, in small groups up to ten, and suitable from the beginner to the more accomplished home cook and accommodate many a nationality of flavors! Classes are held in the evenings and on the weekend.
Online Cooking Classes are available and suitable for the beginner and everyday home cook, the home entertainer, and aspiring Michelin Star Chef.
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.
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.
Otao kitchen brings cuisines from around the world into your kitchen. Experience the smells, flavours and textures of Asia at home. We connect you with our expert chefs for questions and to demonstrate monthly through Zoom.
The best thing about Indian food is the wide array of bold and fragrant dishes, with the beautiful simple accompaniments and of course, delicious bread to mop everything up.
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.
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