Courses and Walks
All our classes are suitable for beginners as well as for more experienced cooks who want to build on their cookery skills.
You’ll begin with a short trip to the Indian shop to learn about specialist ingredients such as dried fenugreek and black cardamom and take in the smells and sounds of London’s Indian precinct. You’ll then walk to Monisha’s home, just 2 minutes away, to cook a fabulous hands on feast that you’ll all eat together at the end.
Meet Monisha at Hounslow West tube station, just 25 minutes from Central London (on the Piccadilly Line), at the class start time.
CANCELLATION POLICY - Unfortunately no refunds can be issued if you cancel your booking within 48 hours of a course. If you cannot attend please let us know as soon as you can so that your place is made available to others.
with shopping trip (meet at Hounslow West tube at 10.30 am Upcoming Course Dates 11 November 2017
12 January 2018
20 January 2018
17 February 2018
17 March 2018
Join us for this practical, hands on cooking course that will teach you about spices, how to buy, use and store them and how to use them in a variety of dishes such as curries, sides and breads.
Learn to make snacks, curries, breads and salads from all over India to create a repertoire of dishes that will give you ideas for a variety of easy meals.
We begin the day with a trip to the local shops to briefly understand how to choose the right spices and other specialist ingredients, then walk back to the Kitchen, 2 minutes away, to cook.
Roti (everyday bread), Goli Bhaat (pulao rice with lamb meatballs), Murgh Masala (Spiced chicken curry), Kobi Vatana nu shak (Gujarati-style cabbage and peas stir-fry), Aloo Gobi
(Punjabi style potato and cauliflower curry), Tarka Dal (lentils with coriander and garlic),
(Lentils with onion and coriander), Onion Bhajia (onion and gram flour fritters), Cucumber raita (cucumber and yoghurt salad with toasted cumin)
with shopping trip (meet at Hounslow West tube at 10.30 am Upcoming Course Dates 21 October 2017
13 January 2018
24 February 2018
31 March 2018
About a third of Indians are vegetarian and create fabulous, nourishing meals from a variety of fresh ingredients such as lentils, beans, vegetables, dairy, nuts and rice.
We will learn to make 8 delicious dishes from around India, creating a meal that is varied, healthy and super delicious. You will go away knowing how to create curry sauces from scratch and how to add twists to the recipes to create your own versions.
We begin the day with a trip to the local shops to briefly understand how to choose the right spices and other specialist ingredients, then walk back to the Kitchen, 2 minutes away, for our hands on class.
Naan, Vegetable Pulao, Sweet and Sour Gujarati Dal (spiced lentils with tamarind and jaggery), Bhuna Lobhia (curried black eyed beans), Palak Paneer (north Indian spinach and cottage cheese curry), Baingan Bharta (roasted aubergine with tomato and peas), Cauliflower Gassi (coastal cauliflower curry with coconut), Khamang Kakdi (Maharashtrian cucumber and peanut salad)
with shopping trip (meet at Hounslow West tube at 10.30 am Upcoming Course Dates 18 February 2018
A dosa is a south Indian pancake that is served mainly for breakfast but also throughout the day. There are many varieties of dosa made in different states of the south. The most common one is made from a fermented batter of rice and lentils. Others are made with rice flour, lentils and beans, semolina or other flours.
In this hands on class, you will learn to make three types of dosa- from fermented batter, from soaked and blended mung beans and a quick one from semolina. We will make the accompanying chutneys, lentil soup and a potato stuffing that makes a plain dosa into a ‘masala dosa’. We will also make another popular breakfast food- Upma, a soft semolina cake.
You will learn how to ferment batter, what the consistency of the batter should be and the technique of spreading the batter to create crisp or spongy dosas.
Dosa, Aloo Bhaji (spiced potatoes to stuff the dosa), Kothimbiri Chutney (Fresh coriander chutney), Lasne Chutney (Garlic and coconut chutney), Pesarattu (Green mung bean dosa), Sambhar (Spiced lentils with vegetables), Semolina Uttappam (Chunky semolina dosa), Upma (Savoury, spiced semolina)
with shopping trip (meet at Hounslow West tube at 10.30 am Upcoming Course Dates 28 January 2018
10 March 2018
Recreate a full South Indian feast in these unique, hands on course, where you will learn how to use ingredients such as tamarind, coconut, curry leaves and a variety of spices that make the food of this region so fresh and delicious.
We will cook foods from several southern states such as Tamil Nadu, Andhra Pradesh and Karnataka.
Lemon Rice with nuts, Sambhar lentils with vegetables, Sambhar powder spice blend, Green beans with coconut and urid lentils, Inji pachadi (ginger and raisin salad with yoghurt), Thayir Vadai (Crisp lentil fritters in a velvety spiced yoghurt sauce), Bagare Baingan (Aubergines cooked in a toasted sesame and tamarind curry), Cabbage Thoran (cabbage cooked with spices and coconut)
with shopping trip (meet at Hounslow west tube at class start time) Upcoming Course Dates 15 October 2017
14 January 2018
Indian street food is easy to make and assemble and can served as a snack or as a main meal for the family of while entertaining. Learn to combine the sensational hot, sweet, spicy flavours and crisp and silky textures in this fun, hands on class.
Much of street food in India is vegetarian due to the extreme outdoor heat, the strict rules that forbid the mixing of ‘non vegetarian’ and vegetarian foods (so that street stalls can cater to the maximum number of customers- even those that follow the strict rules) as well as because people want to eat on the go and choose foods that are quick to cook.
Sev poori (crisp flour biscuits topped with potatoes, chutneys and crisp gram flour straws), Sweet tamarind Chutney, Hot mint and coriander chutney, Aloo Tikki Chaat (Potato cakes with a spicy chickpea curry, yoghurt and chutneys), Vegetable pakoras (fritters made with seasonal vegetables), Pav Bhaji (Bread rolls served with a spiced, crushed vegetable curry), Fruit Chaat (fruit salad with Indian spices)
with shopping trip (meet at Hounslow West tube at 10.30 am) Upcoming Course Dates 25 November 2017
10 February 2018
With over 4000 miles of coastline and hundreds of rivers, Indian fish and seafood cookery is varied and delicious.
Indian home recipes for fish curries are subtle and delicious with regional variations that include coconut, tamarind, chillies, mustard and a variety of spices. In this hands on class, you will learn how to prepare and cook fish and seafood expertly and make tamarind pulp and spice pastes that enhance and lift the flavour of the main ingredient.
Prawn Pulao (Spiced rice with prawns), Bhujane (Maharashtrian fish curry with garlic and tamarind), Kerala Fish Curry with coconut and tomato, Patrani Macchi (Parsi style fish parcels cooked in a green coriander and mint chutney), Bengali Maccher Jhol (soupy fish curry with spices and vegetables), Crisp garlic and chilli prawns.
with shopping trip (meet at Hounslow West tube at class start time) Upcoming Course Dates 6 January 2018
7 January 2018
11 February 2018
24 March 2018
If you love your local takeaway but wish it was healthier and fresher in taste, this hands on class is for you. You will never need to open another jar of curry paste again as you will learn to cook deliciously easy curry favourites that will take less time to make than walking to your local Indian. You will taste the difference between restaurant style curries that are sold on the basis of their ‘chilli heat’ level and home curries that are ingredient and flavour driven.
Pulao Rice with cumin, Kheema Mutter (Spiced lamb mince with peas), Murgh Makhani (Butter Chicken), Saag Aloo (Spinach and Potato curry), Paneer Jalfrezi (Indian Cheese and Pepper Curry)
with shopping trip (meet at Hounslow West tube at class start time Upcoming Course Dates 14 October 2017
3 February 2018
Learn to cook deliciously easy curries that will make your friends think that you have spent hours in the kitchen. This hands on class will give you many tips and ideas for a whole range of different dishes as you will learn how to make some of the basic curry sauces used in Indian cooking and how to cook spices to bring out their best.
Pulao Rice with peas, Kheema Allo with Egg Curry Chettinad (a south Indian curry with a unique blend of spices), Murgh ka Korma (Chicken in a velvety nut based curry with no cream), Channa Masala (Chickpeas in a north Indian tomato and onion based curry sauce), Vatana usal (Green peas with chilli and coconut)
Meet at Southall Rail Station at start time (Trains from Paddington or Ealing Broadway - children under 10 go free) Upcoming Course Dates 14 October 2017
3 February 2018
Join Monisha on this amazing journey through Southall in west London. Browse through specialty supermarkets and discover unusual ingredients that you can buy. Walk through the main street and enjoy small tastings of a couple of exclusive sweets and traditional Indian foods
Learn about the history of the area as well as how curry became so popular in Britain. The walk will take you through a variety of topics such as religious and temple feasts, the history of vegetarian food, the place of alcohol in India, regional wedding feasts and much more.
ONCE A YEAR AROUND THE TIME OF DIWALI (AROUND OCTOBER/NOVEMBER) WE HOLD A SPECIAL WALK AROUND THE TIME OF DIWALI, INDIA'S MOST POPULAR FESTIVAL. SEE HOW SOUTHALL PREPARES FOR THE FESTIVAL OF LIGHTS- ENJOY THE COLOURS, SOUNDS AND TASTES THAT MARK THIS CELEBRATION.
with shopping trip (meet at Hounslow West tube at class start time) Upcoming Course Dates 12 November 2017
2 February 2018
Contrary to popular belief, people in India do not eat naans on an everyday basis. Each region has its own selection of breads made from wheat, rice, millet and other grain flours. Breads are used to scoop up curries or if more hearty, then eaten on their own with plain yoghurt.
In this class you will learn how to knead a dough, roll out or shape various breads, prove a dough with yeast, the technique of making stuffed breads, how to puff up fried poories and much more. We will also make an accompanying curry to eat with the breads.
Many people find working with their own rolling pin easier- if this is the case, please bring your rolling pin to the class.
Rotis, Oven cooked Naan, Garlic Naan, Poories (fried puffy bread), Laccha paratha (many layered bread), Aloo Paratha (potato stuffed bread), Kheema Paratha (bread stuffed with lamb mince), Accompanying curry