This is my advice to people: Learn how to cook, try new recipes, learn from your mistakes, be fearless, and above all have fun.
– Julia Child

Class format: typically two hours followed by a meal. View photos.

You will learn:
– About Indian spices and key cooking techniques like frying spices
– Get detailed recipes and a list of where to buy Indian ingredients
– Begin to understand how to create balanced, vegetarian, Indian meals using vegetables, lentils, beans, nuts and other ingredients
(Courses include starters, salads, mains and one-dish meals, chutneys, desserts, street food)
– About regional variety. I include dishes from different parts of India. Indian restaurants in Montreal/Canada largely serve dishes from just one or two Indian states
– About the flexibility & adaptability of Indian cuisine:
* Cooking oil is often used in moderation in Indian homes
*It’s possible to individualize recipes (push up the spice heat or tone it down) and substitute ingredients without losing flavour; oh joy!
*You can cook large portions and refrigerate dishes (some freeze well too); curries actually improve overnight

On offer
Private classes: can’t make a scheduled course, already cooking Indian, want to learn something specific, etc.
Special diet courses — gluten-free or vegan (There are many gluten-free and vegan dishes in Indian cuisine. The regular classes also feature many gluten-free and vegan recipes.)
Cook with family and friends Check out these options.

Pricing: Small group classes I teach are typically 50 (tax included), including a meal. Otherwise pricing depends on the venue where I teach.
Pre-registration and pre-payment required. I also need to know about food allergies and intolerances at the time of registration.

Celebrating vegetables grown in Quebec. See photos.

2 thoughts on “Course Details

  1. I want to know how to make coconut chutney…I go fairly often to India and a good coconut chutney is my favorite! I am a friend of Paul Century. I think I can fit the course this September

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