Course summary
The cuisine of North India is a delightful explosion of flavors, colors, and vibrancy. The harmonious blend of natural, aromatic spices will captivate your senses and leave you eager to explore more.
Learn how to prepare Punjabi chole, a delectable chickpea dish simmered in a rich tomato sauce. You’ll also master the art of making piping hot pooris (fried flatbread) and fragrant cumin rice to complement your meal. Along the way, you’ll learn valuable tips and tricks, as well as the nutritional and health benefits of various spices and herbs.
Vegan options included.
What you will learn
- how to prepare fresh dough for poori, and roll and fry them
- techniques to make yummy chickpea curry using the right blend of spice
- nutritional information about the benefits of spices
What you will get
- food to take home
- recipes
- tips and knowledge to take home and put into practice
- mini spice tour
What to bring
- a pen
- apron
- containers
About the tutor
A specialist in authentic North Indian cuisine, Seema Choubey teaches cooking classes across Melbourne.
Seema’s teaching style is informal, hands on, interactive and always lots of fun for participants. She joyfully shares her skills, traditional cuisine and culture with all.
Course cost
COST: $80.00
Class availability: 7 PLACES REMAINING
Course dates
Sunday 4 May
10.00am – 1.00pm (1 session)
Book this course
To enrol in this course, fill out the form below. Remember to add the details of any other students who are part of your booking.
Please note: This class requires a minimum number of students to go ahead. For this reason, we encourage students to book at least 5 days prior to the course/workshop. In the unlikely event that we don't get enough enrolments, we may need to postpone to a later date or cancel the course/workshop. You will be advised via email or text prior to the class commencing.
$80.00
7 PLACES AVAILABLE
Course gallery
The photos below are an indication of what to expect from the class.
