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 Cooking Demonstration 2010
J oin 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 till 11.30 AM.
The cost is $50 per person and includes lunch.
At Bayleaf we offer cooking classes on a monthly basis. Let us teach you the traditional way of cooking the authentic Indian dish. Impress your partner, impress your friends, but most of all impress your self with dishing out a masterpiece.
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North Indian favourites
(March 6 & March20)
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Southern Indian Appetizers
(April 3 & April 27)
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The home of some of the world's best known cuisines such as Dum Pukht, Awadhi, kashmiri and Punjabi. The North zone of India is the ultimate destination of foodies. Learn to prepare all time greats from this reagion
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A hot and spicy treat, South Indian cooking revolves around the use of coconut, tamrind, asafoetida with rice as the staple diet. The dishes are blessed or temper with a faboulous concoction of mustard seeds, red chillies, curry leaves and urad dal.
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Chaat and Chutney
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Kebabs of Lucknow
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(May 1, May 15 & May 29)
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(June 12 & June 26)
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Indian savoury snacks, typically served at roadside stalls or carts. Find out how to prepare your own authentic version along with spicy traditionally chutneys.
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Kebabs of Lucknow have been a gourmet's delight and one of the favourite dishes relished by Nawabs (Royal). The minced meat is spiced to the desired taste, rolled like sausage and cooked with skewers on wood burning grills. Come and learn the meat delicasies which were cooked in Nawabi kitchens.
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Kashmiri Delights
(July 10 & July 24)
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Evergreen Vegetarian Meals
(August 7 & August 21)
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| Kashmiri cuisine has given gift of saffron and chillies in food. It showcases some of India's richest gravies. The elaborate preparation and ceremonial presentation of lavish meals, often comprising 36 courses, make Wazwaan a sumptuous and royal repast. The exotic treasury of secret recipes from master chefs of kashmir are now available. |
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Indian can boast of having the world's largest vegetarian cuisine. Religions like Buddhism, Jainism, Hinduism which are governed with the idea of non-violence or ahimsa has resulted in India's glorious vegetarian culture. Learn to make some of the classics that will make you love your vegies.
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Blazing Goanese Feast
(September 4 & September 18)
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Punjabi
(October 2 & October 16)
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Prepare to set your taste buds on fire while you delight them with these wild flavours from Goa. The food is simple, although most dishes integrate chilli, tamarind, vinegar, coconut, kokum or curry leaves for distinct flavours.
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Home of some of most famous North Indian Dishes; Butter chicken, Tandoori roti, Chicken tikka. Punjabi cuisine is well known for ample use of ghee and cream in cooking, meat and bread cooked in clay oven, not forgetting paneer for vegetarians. Learn wholesome, flavourful and widely adored dishes from Punjab.
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Seafood Classics
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Keralan Cuisine
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(November 13 & November 27)
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(December 4 & December 19)
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| The dishes featured comes from Malabar and Coromandel coasts of India. Learn to combine finest seafood with tangy and spicy marinades. Spices like tamarind,whole chillies and mustard seeds will be the order of the day. |
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Keralan cuisine has an influence from the syrian christian in that region and that's probably why the meal is called "Suriyani Christhyani Bhakshanam". Where rice, coconut, curry leaves dominate the dishes, learn more about Keralan cuisine. |
