Join Chef Gaurav for an enchanting experience of diverse Indian culture through exotic flavours of Indian cuisine. All former impressions that Indian food is over spiced, greasy and too laborious to prepare at home will be quickly faded as these demonstrations will introduce you to the real essence of authentic Indian cooking. All demonstrations are held in Bayleaf Brasserie restaurant on given dates and starts from 10.00AM. The cost is $60 per person and includes lunch.
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Seafood Classics
Feb 04-Feb 11
10.00 AM onwards
The dishes featured come from the Malabar & the Coramandel coasts of India. Learn to combine the fines seafood with tangy and spicy marinades. Spices like tamarind, whole chillies, curry leaves and mustard seeds will be the order of the day
North Indian Favourites
Mar 10-Mar 24
10.00 AM onwards
The home of some of the worlds best known cuisines such as Dum Pukht, Awadhi, Kashmiri & Punjabi. The North zone of India is the ultimate destination of foodies. Learn to prepare all tinme greats from these regions.
Vegetarian Delights
Apr 07-Apr 21
10.00 AM onwards
Indians have world's largest vegetarian cuisine. Religions like Buddhism, Jainism, Hinduism which are governed with the idea of non- violence has resulted in India's glorious vegetarian culture. Learn to make some of the classics that will make you love your veggies.
Punjabi
May 05-May 19
10.00 AM onwards
Home of some of the most famous North Indian dishes; learn to make Butter Chicken & other Punjabi specialties. Punjabi cuisine is well known for ample use of ghee & cream in cooking, meat & bread cooked in clay oven, not forgetting paneer for vegetarians.
Blazing Goanese Feast
Jun 02-Jun 30
10.00 AM onwards
Prepare to set your taste buds on fire while you delight them with these wild flavours from Goa. The food is simple, although most spicy & chilli with tamarind, vinegar, coconut and curry leaves as an integral constituent. Make GOAN FISH & BEEF VINDALOO with other Goanese blazing dishes.
Kashmiri Delights
Jul 14-Jul 28
10.00 AM onwards
Kashmiri cuisine has given gift of saffron & chillies in food. It showcases some of India's richest gravies in dishes, the elaborate preparation and ceremonial presentation of lavish meals. Learn to cook LAMB ROGANJOSH & other delicacies from Kashmir.
Rajasthani Royalities
Aug 11-Aug 25
10.00 AM onwards
Land of princes, as Rajasthan is called; the cuisine of Rajasthan was influenced by war like lifestyle of its inhabitants and the availability of ingredients in the region. The food is predominantly vegetarian and the spice content is on the higher side. Due to scarcity of water, cooks prefer to use more mils, buttermilk & clarified butter in their dishes.
Southern Indian Appetizers
Sep 08-Sep 22
10.00 AM onwards
A hot & spicy treat; South Indian cooking revolves around the use of coconut, tamarind, asafoetida with rice as the staple diet. The dishes are tempered with a fabulous concoction of mustard seeds, red chillies, curry leaves & urad dal.
Indian Party Snacks
Oct 06-Oct 20
10.00 AM onwards
Consider something out of the usual and learn to make an array of sumptuous Indian finger food making full use of your BARBECUE which will impress all. Indian savoury snacks, typically served at roadside stalls or carts, find out how to prepare your own authentic version along with spicy traditional chutneys.
Keralan Cuisine
Nov 03-Nov 17
10.00 AM onwards
The Keralan cuisine has an influence from the syrian christians in that region and that is probably the reason why the meal is called "Suriyani Christiyani bhakshanam". Where rice, coconut , tapioca dominate the dishes, learn more about Keralan Cuisine.
