Classic Indian Vegetarian with Chef Babita

In partnership with Refugee Women’s Network

Under Chef Babita’s guidance participants of this class learnt how to make a complete restaurant-style Indian meal. With step-by-step instructions and peppered with little tips and tricks this hands-on class ensured everyone cooked each dish to perfection. This highly interactive class saw enthused participation, especially when it was time to roll out the Indian flatbreads. And was probably when everyone had the maximum fun.

The highlight of this class was the climax when everyone sat around to share the meal, enjoying the sense of community, the bonhomie this cultural sharing generated. It was the time when participants learnt about the culture Chef Babita comes from, its rich customs and cuisines.

Dishes demonstrated for the lesson

Chana Masala
An all-time favourite, this North Indian dish is made with chickpeas, tomatoes, onion, ginger, garlic and spices.

Parantha
Eaten across India and for any meal of the day, Paranthas are rolled flatbreads made with wheat flour, salt, oil and water.

Jeera Rice
One can say that there are as many varieties of rice dishes as there are cuisines in the Indian subcontinent. Jeera Rice is a fragrant dish flavoured with cumin, ghee, saffron and whole spices.

Suji Halwa
A classic Indian dessert, this is made with farina, saffron, cardamom and nuts (optional).