Learn to cook mouth-watering Indian recipes that are well known for their aroma, spices and taste. The recipes are simplified to suit those at a beginners’ level, and yet very tasty.Â
DurationLearn to cook mouth-watering Indian recipes that are well known for their aroma, spices and taste. The recipes are simplified to suit those at a beginners’ level, and yet very tasty.
The course fee includes ingredients for the first class and then the tutor will give you a list of ingredients on that night for the remaining classes. Sushila will be cooking with meat and will also explain how to adapt recipes for vegetarian meals. At the end of each class, you'll get to sample all the dishes made.
Each evening please bring an apron (optional), a tea towel and a plastic container in case there are leftovers. From week 2, you'll be bringing your own ingredients. Sushila will tell you want to bring.
Those looking for a way to produce authentic-tasting Indian food at home without too much fuss. Those looking to extend their recipe repertoire.
Selwyn Community Education is a community education centre based at Selwyn College, Kohimarama, Auckland. Each year we offer a wide range of more than 750 evening and weekend courses, plus some daytime English for Migrants courses.
During the school holidays, we offer children's art, cooking and craft courses. Join us on one of our friendly courses to meet others in the community, learn new skills and have fun.
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During school term time, our office is open 9am - 9pm on Mondays, Tuesdays and Wednesdays. On Thursdays and Fridays, we are open 9am - 3pm. Once a month we are open for a weekend programme of courses. During school holidays we are open for limited hours.
Want to know how to put together delicious Indian meals using the contents of your pantry, fridge and freezer? My Indian Pantry shows you how to put together meals from things you already have at home. All ingredients included in course fee.
In this class you will learn to make our special caramel choux. A crisp and airy choux pastry filled with a speculaas cremeux, whipped caramel, speculaas spread and topped with speculaas biscuit crumbs.Â
We will cook and taste around 10 dishes then sit down and have a shared lunch, and finish off with something sweet from her brand new cookbook SAFFRON SWIRLS & CARDAMOM DUST.Â
This course covers an introduction to various spices used in Indian Cooking as well as basic recipes.Â
In this class you’ll learn to make one of the original Sugar Flour pastries, the Yayoi Kusama. This pastry was created for the first Mother’s Day at Sugar Flour, inspired by the artist Yayoi Kusama, and her incredible work.Â
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