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Almost a third of India is vegetarian and the repertoire is endless. You will learn how to create a dazzling array of flavours using spices. We will cook two basic, regional, curry sauces and that all essential art of cooking lentils! The menu will include: Cumin flavoured rice, Punjabi Tarka Dal, Kerala Vegetable Moilee, and North Indian black eyed bean curry. Perfect for a winter Monday evening!
Monisha Bharadwaj is an award winning author, chef, food historian and food writer based in London, UK. Many of her 16 books have been shortlisted for and won several prestigious international awards including the World Gourmand Cookbook Award 2020 for ‘Indian in 7’.
Monisha is a qualified chef from the prestigious Institute of Hotel Management in Mumbai and has run her successful cookery school Cooking With Monisha, situated in West London, teaching her brand of simple, healthy Indian cooking, since 2006. She has cooked on TV many times, most recently on Inside the Factory (ITV) and been a guest chef at the Michelin starred restaurant Benaras. Monisha has been a guest on Radio 4’s Food Programme and their show on ‘Turmeric’ and won the Fortnum and Mason Award in 2018.
She has taught at several top UK cookery schools including the Ashburton Cookery School, the Bertinet Kitchen and at Borough Market. Monisha also holds a BA in Indian History and has been invited to give talks on the history and provenance of Indian food at Kew Gardens, SOAS, the British Council and more.
All ingredients needed will be sent out before the class start date.
