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.
DurationLearn 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.
Food has always been and still is a big part of my family. We Malaysian/Indians love sharing food and drinks with family and friends. It is our culture, as food and drinks relate to being happy and enjoying quality time with family and friends. Our kitchens are the heart of most Indian families.
My irresistible passion for food and eating has been with me for as long as I can remember. My passion is to share my knowledge and experiences with others.
Food has always been and still is a big part of my family. Us Malaysian/Indians love sharing food and drinks with family and friends. It is our culture, as food and drinks relate to being happy and enjoying quality time with family and friends. Our kitchens are the heart of most Indian families.
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.
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.
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