All of our classes encourage participation, so please bring your enthusiasm if you would like to get involved! Classes include recipe booklet, refreshments and a meal to be enjoyed and served at the end of the class.

Healthy Gourmet Indian Cooking is vegetarian friendly! By request, most of our non-vegetarian classes can offer vegetarian substitutes. Please inquire before registering. info@indiancookingclasses.ca

Rich & Creamy Butter Chicken                                                                                            
Saturday, September 25, 2010 ~ 12:00 pm - 3:00 pm
Back by popular demand! Our most popular class features Butter Chicken, a rich and creamy dish from northern India with succulent morsels of boneless chicken are cooked in a smooth, velvety yogurt sauce with cream and aromatic spices. We will also be making authentic Masala Chai tea, Aloo Gobi, Basmati Rice Pullao with Peas, Naan Bread (traditional Indian flat bread) made from scratch and finishes off with Pineapple Lime Ginger Cordial and Creamy Chai Vanilla Mango Ice Cream served with seasonal fruit.
$85.00

India Discovery Workshop                                                                                                      
Saturday, October 16, 2010 ~ 12:00 - 4:00 pm (Workshop)                                                     Sunday, October 24, 2010 ~ 12:00 pm - 4:00 pm (Walking Tour)
This two-day intensive workshop & walking tour takes you on a delicious journey through Indian cuisine, emphasizing fundamental cooking techniques, delving deeper to uncover more about special Indian ingredients, culinary traditions and culture.

Day one is the practical One Day Intensive Workshop, interactive cooking class, where you’ll learn all about spices, techniques to make authentic delicious, appetizers, curries, flatbread from scratch and the perfect basmati rice… and all the rest to make a full Indian menu.

Day two, we explore Toronto's Little India for an exclusive special cooking demo at one of Toronto’s most celebrated restaurants. We’ll enjoy a mouth-watering lunch and then take you on an excursion to learn about where to shop for the right ingredients. Discover India, right in your own backyard!
$160.00 - Includes cookbook and Arvinda's spice tins ($200 value).

Exquisite Indian Vegetarian                                                                                
Saturday, November 13, 2010 ~ 12:00 pm - 3:00 pm
Indian cuisine is known for its immense variety of vegetables, combined with aromatic spices to create delicious and elegant Indian vegetarian dishes. In this class, we take advantage of our growing season wherever we can, to incorporate local produce into our menu, which includes-Vegetable Korma, a North Indian specialty of carrots, mushrooms, zucchinis and peppers immersed in a nutty cream sauce of fragrant spices and yogurt; Saag Paneer, creamy Indian cheese cubes cooked with spinach greens; Potato, Onion & Okra Dry Curry; Basmati Mushroom Pullao; and Flaky Paranthas. For dessert we'll serve Gajjar Ka Halwa, a delicious, warm carrot sweetmeat with cardamom and nuts and Vanilla Chai Ice Cream. Absolutely exquisite!
$85.00

Coconuts to Curry Leaves: Kerela South Indian Cooking                             
Saturday, November 27, 2010 ~ 12:00 pm - 3:00 pm
India's southern states including Goa and Kerela are tropical coastal regions where coconuts, curry leaves, rice and seafood are the main ingredients found in numerous dishes. In this class we delve into south Indian cooking to include savoury mouth-watering dishes including: Chicken Vindaloo, a rich, sweet and sour curry; Goan Fish Curry; Uttapam - Indian-Style pancakes with Cilantro and Coconut; and Green Bean Thoren, tangy green beans with dry coconut. This meal is served with a cool, refreshing drink and dessert.
$85.00

Curries From All Around Asia                                                                                                
Saturday, December 11, 2010 ~ 12:00 pm - 3:00 pm
We’re featuring curries from all over Asia  discussing which ingredients make each one unique. Our journey starts in North India highlighting Creamy Almond Chicken Curry served with Basmati Jeera Rice Pullao. Next dish Malaysian-Style Fragrant Pork Curry and then to Thailand for a Lemongrass Green Tofu Curry finishing off with Chinese Chili Cashew Vegetables. Our curries are served with Scented Jasmine Rice and a refreshing Ginger Pineapple Lime Cordial. Let these warming and aromatic Asian curries will liven up your winter menus!
$85.00

Walking Tour of Little India                                                                               
Sunday, August 8, 2010 ~ 12:00 pm - 4:00 pm
Explore the vibrant streets of Toronto's storied Little India with Arvinda and Preena in this adventure of smell, colour, food and taste. This informative and fun afternoon will start off with a private masala dosa cooking demo at one of Little India's favourite south Indian restaurants followed by a savoury vegetarian meal. After lunch, we'll spend time browsing the stores and restaurants of Little India, intimately learning the culture and culinary traditions of India.
$65.00

Trendy Lentils & Beans                                                       
Monday, September 13, 2010 ~ 7:00 pm - 10:00 pm
India is home to over 60 varieties of lentils and legumes, all which are high in fibre, protein and packed with valuable minerals and vitamins. In this class, learn to prepare these lentils deliciously - Indian style! We will show you the best storage tips and how to wash, prepare and cook lentils. In India, the pressure cooker is widely used and we'll teach you these basics and how to use this kitchen staple.

This class teaches you to make an entire meal using lentils and beans. We'll start with savoury Dal Wada fritters, a Mumbai street food favourite accompanied with fresh aromatic chutney, delicious and healthy Sprouted Moong Bean dry curry. The main feature is a Whole Black-Eye Pea curry, cooked with spinach in a thick, flavourful sauce served with Kichari, a rice, vegetable and lentil cassarole with mild spices topped with a seasonal and savoury Tomato Curry. This meal will be served with an Indian flat bread, dessert and drink.
$65.00

Moroccan Dishes, Indian Flavours                                                             
Thursday, October 8, 2010 ~ 7:00 pm - 10:00 pm
Experience Morrocan dishes with a twist of Indian flavours. Dishes includes Curried Hummus Dip with Vegetables served with Sesame Garlic Naan Chips, Morrocan Sweet & Sour Chick Peas with Spinach with Layered Vegetable Curried Burghul Pilaf with Cucumber Yogurt Dressing and for dessert Indian Chai Spice Baklava.
$65.00