We will cook 2 (2-hour class) or 3 (3-hour class) dishes. If you go for a 2-hour class you will still get the 3rd recipe from the menu and it’ll be easy to cook it on your own, since you’ll have learnt the basics of Indian cooking. 

You can choose a menu from those listed below. Or you can mix and match from the menus below for an additional $25 Canadian. (It is often necessary to go back and forth by email or have a chat when mixing and matching.)

Contact me to discuss options (vegan, gluten-free, special diets or vegetarian dishes you would like to learn that are not listed here, etc).


MINI THALIS : North Indian Favourites (can be made with spices found in regular groceries):

  • Veg. Pulao (spiced rice dish with veggies and nuts)
  • A curry or gravy dish, like Veggies in Butter Chicken Sauce, Vegetable Korma, Chana Masala aka spicy chickpeas.
  • A dal, lentil dish or a sabji, dry veg. dish, or raita (salad with yogurt) or a vegan salad or a chutney or starter like Bhaji/Bhajias, vegetable-chickpeas flour fritters, a mouth-watering snack or a dessert.

Here are some other typical North Indian dishes (can be made with spices found in regular groceries):
* Dal Soup North Indian style * Mixed veg. sabji *Aloo-Gobi (Potato-Cauliflower) *Aloo Matar (Potato-Peas) *Stuffed Green Peppers  *Dal Makhani, creamy black lentils *Panchmel dal, a comforting lentil dish with a mix of 5 types of lentils *Saag (a curry with leafy green vegetables) We can add cheese/paneer or tofu  *Rajma, a hearty Red Kidney Beans Curry *Baigan Bharta (Roasted eggplant salad), *Masala Chai (spice tea) *Mango Lassi *Sweet Lassi *Salt Lassi. *Saffron Milk Shake with Dry Fruits & Nuts *Golden Turmeric Milk *Naan (Possible, but you will have to do some prep on your own) *Roti, Indian flat bread. Roti will take more time to make but it can be done.

Special spices made be needed for the menus below, involving a visit to an Indian grocery or ordering online (Totally Worth It!)

Other popular regional options: *Vindaloo, an iconic, fiery curry from Goa, *Tawa Pulao, colourful, uniquely spiced rice dish with cooked and fresh veggies *South Indian Style Pulao; *Rassa, Maharashtrian mixed veg curry with the divine Goda Masala (we will also make this spice mix in class), *Kerala Style Onion Curry (coconutty; great), *Dhansak, yummy Parsi dal (lentil) dish with fenugreek. (We will also make the spice mix for this dish.) *You can also buy readymade papadums and I’ll show you how to bake or fry them

*Coriander Chutney *Tamarind Chutney *Raitas — spiced yogurt salads — beetroot, spinach, potato, etc, *Kachumbar, spiced salads without yogurt, cucumber, etc. Desserts are listed right at the bottom.

MINI THALIS: Indian Regional Mix (recommended):
Explore Indian regional cuisine & 3 different spice mixes

  • A dal (lentil dish) Bengali style with Panch Phoran, a regional spice mix
  • A Poriyal, veg dish, South Indian style, with Coconut, asafoetida and mustard seeds & Madras Curry Powder
  • A Pulao, North Indian style rice dish with veggies & Garam Masala.

Indian Classics
*Khichari: rice and lentil dish with spices and veggies with a dollop of ghee, Indian clarified butter. One-dish meal; plant-based protein, popular all over India and Western yoga folks.
*Kadhi: A yogurt soup with chickpea flour, spices and veggies (vegan substitute possible).
*Flaxseed Chutney from Veena’s Table Or *Golden Turmeric Milk

DOSA SPECIAL (South Indian): You will never be the same again, after you eat deletable dosas! Rice-Lentil crepes with a spicy veggie filling and coconut chutney. There’s a $25 supplement for this menu that needs some prep and may involve a phone chat with me before the class. But its well worth it! 
Or normal priced menu: learn to make Uttapam, Rice-Lentil pancakes with coconut chutney and Sambar, aka South Indian spicy lentils with veggies, Madras curry powder & tamarind. Slurrrrp!

MINI THALIS: South Indian Flavours: Less well-known, but must try!
* Sambar, South Indian spicy lentils with veggies, Madras curry powder & tamarind
* Poriyal, South Indian style veggie dish with shredded coconut, asafoetida, mustard seeds & Madras Curry Powder.
* Tomato or Coconut Chutney, or Cooked, Spiced, Squash Salad with yogurt in season (Fall)
All the above eaten with Basmati rice.

MINI THALIS: Go South, stay South!
* Chana Dal Wadas, yummy lentil fritters with real curry leaves in them, plus other stuff
* Veggies in flavourful Coconut milk curry or Avial, a summer favourite, veg. curry in a coconut milk yogurt sauce.
* Lemon Rice, Or Basmati rice & Flaxseed Chutney from Veena’s Table
Variation: *South Indian style pulao instead of Lemon Rice

FUN WITH BAKED SAMOSAS: All Samosa classes will be 3 hours. We will make one type of baked samosas from the ones listed below. Choose from:
*Potato-Chickpea or Peas, North Indian style, the standard or
*Peas, coconut flakes & a special spice mix that we will also make (from Western India, my region) or
*Kale-Potato Samosa with Madras Curry Powder (South Indian inspiration)
*Plus a wicked Tamarind Chutney

SAMOSA FOR THE SWEET TOOTH: *Coconut-based Sweet Samosa, really yum (from Western India, my region) plus Bhaji/Bhajias, vegetable-chickpeas flour fritters, a mouth-watering snack

CELEBRATING STREET FOOD: Must Have!*All streetfood classes will be 3 hours.
spicy bean stew layered with potato, tomato, onion, yogurt (optional) and
* Two chutneys, tamarind and coriander; plus a Chilli-Garlic Sauce
* Masala Chai (Indian spice tea)

*Pav Bhaji, spicy, mixed veggie spread with a complex masala (spice mix) served on buttery buns. This spice mix is available in Indian stores * *Tawa pulao, spiced rice dish with cooked and fresh veggies
* Masala Chai (Indian spice tea)
* Shallow Fried Bananas with coconut and cardamom; yum!

* Bhaji/Bhajias, vegetable-chickpeas flour fritters, as a starter
* Bhel, Rice crispies (yup!) with potato & onion, peanuts and two chutneys, Tamarind and Coriander, plus a Chillie-Garlic Sauce – may sound weird but is delicious!
* Masala Chai (spice tea)

All the above is Bombay/Mumbai street food.

More Street Food; this is from Calcutta/Kolkata

Starter: Grape Chutney on crackers
Main: Zaal Mudi, Rice crispies (yup!) with veggies, a special Masala (spice mix) & mustard oil — may sound weird but is delicious!
* Mishti Dohi: Cooked Yogurt dessert. All this is the cuisine of Bengal.

A Maharashtrian Meal from Veena’s Table (Regional Cuisine)
Zesty, shallow-fried, lightly spiced eggplant slices
Rassa, mixed veg. curry with Goda Masala, a regional spice mix
Green peppers and chick-pea flour veg. dish
Served with Basmati Rice. Or pick 2 dishes from above and as a third we will make roti, Indian flat bread

SOMETHING DIFFERENT: Fast, Anytime Indian from Veena’s table (Regional Cuisine: Maharashtrian)
* Pohe/Chivda, flavourful flat rice dishes with veggies and nuts
* Chickpea & rice flour pancakes with veggies served with
* Coriander Chutney or Tamarind Chutney (kick-ass!) * And a surprise sweet treat

NEW and UNIQUE: An Anglo-Indian menu; a British legacy
*Mulligatawny Soup: A pleasing, peppery veg. soup
*Kedgeree: Ango-Indian version of the above-mentioned Khichari
*Eggstraordinary Egg Curry: hearty, high flavour dish with a complex gravy that can be made for a special weekend meal or a celebration

A ROYAL FEASTa great way to celebrate an occasion
(There is a $25 CN supplement for this menu as it is time-consuming to make Biryani; yes this is another 3-hour class)
*Dal Soup
* Hyderabadi Biryani, a rich, rice dish with veggies, spices, yogurt, nuts & dry fruits, partially baked
* Decadent Spinach Raita with dates and walnuts or Saffron Milk Shake with Dry Fruits & Nuts

Indian starters: 2-3 hours depending; let’s talk
Choose from 1. Bhaji/Bhajia,vegetable-chickpeas flour fritters; 2. Chana Dal Wadas, yummy lentil fritters, 3. Zesty, shallow-fried, lightly spiced eggplant slices, 4. Spicy Potato-Corn Patties, 5. Cocktail Samosas, 6. Coriander Chutney, 7. Tamarind Chutney, 8. Bengali Grape Chutney on crackers; 9. Squash Raita on crackers (seasonal), 10. Chai Masala (Indian spiced tea), 11. Sweet or Salt Lassi (yogurt drink) 12. Masala Papadums (fried papadums with toppings)
Ideal class for a weekend afternoon!

Another weekend afternoon class is to make 2-3 desserts. The desserts I teach are healthy, and you can control the amount of fat and sugar in them. And they still rock!

Desserts *Semolina Halwa, *Carrot Halwa, *Zucchini Halwa, (Vegan versions of these three dishes are possible) *Shallow fried bananas with coconut and cardamom (Vegan), Indian Rice Pudding in Coconut Milk (Vegan) or Milk *Mishti Dohi: Cooked Yogurt from Bengal *Coconut-cocoa ladoos *And don’t forget sweet drinks like Masala Chai, Mango Lassi and Saffron Milk Shake with Dry Fruits & Nuts