As Covid continues to loom large I will be taking to ZOOM for a remote Indian cooking classes, so wherever you are in the world you can join in if the timing works for you. I will endeavour to make them fun and informative, giving everyone some respite. Whilst I cannot take you around the spice grocers of Tooting, I am able to send those joining a class a little spice package of the spices they will need for that specific class (for UK residents only), including fresh curry leaves or pandan leaf, should they be required in the recipe. I will require you to purchase all the raw ingredients, which will be readily available at supermarkets.
The class will last for approximately 1h 30 mins- 2hours.
If you would like me to send you the spices required for the cooking session, the class will be £45
If you do not require me to send spices the class will be £40
How do I book a class?
1. Choose a class from one below.
2. Send me an email firstname.lastname@example.org to check there is still space (I want to keep the classes small – 10 max – so that everyone feels involved). Let me know if you require spices or not.
3. I will respond and give you my payment details. Once your payment has been received your place will be secured.
4. You will receive the zoom password to join the class the day before the class.
5. If you require me to send the spices, I will send them out well before the class.
6. I will email the recipes, ingredients and equipment list, once you have paid for the class.
Can I book a private class?
Absolutely. Minimum 4 people. Email me email@example.com and we can fix a mutually convenient date. I can also make the menu bespoke to the attendees needs.
How many recipes will we be cooking?
Ideally, I would like you to be cooking at your end too, but if you prefer to observe and take notes then that is fine too.
Should you wish to cancel you will receive a full refund if you do so by email at least 72 hours prior to the class. In the event I have already sent you the spices, £5 will be deducted from the refund.
Where does your love and knowledge of Indian cooking come from?
I get asked this question a lot. In short, I have always had a keen interest in spice and cooking with it. I met my husband, who is of Indian origin, almost 25 years ago, and so embraced the whole culture, including the cuisine, learning from family members combined with my travels around India and learning from home-cooks and chefs in India. I want to instil the love of Indian food that I have to others and show them that they too can transform humble ingredients into something magical with the use of spices that are increasingly available to everyone.
(the recipes serve 4-6 people and good to freeze if required)
Sunday 29th November 11am (GMT) SOLD OUT
Keralan Coconut Chicken Curry
Butternut Yellow Mung Dal
Courgette, Potato and Pea Sabzi
Sunday 6th December 11am (GMT) please note: for this class it is advisable to have a spice grinder and mini blender. I have THIS one (by James Martin) which I use most days. Equally you can use a pestle and mortar, although it will take a little longer this way.
Goan Pork Vindaloo
Dal Fry – Dhaba Style
Keralan Cabbage Thoran
Sunday 13th December 11am (GMT)
Homestyle Bengali Chicken Curry
Bengali Chana Dal
Bengali Cauliflower with Potato and Dried Fenugreek Leaves
Once these dates are filled up I shall pop up more dates.
“I loved Torie’s Indian cookery class! Having attended several cookery classes before, I felt that this was particularly well organised. It was very convenient to be able to print off the recipes in advance, so I could get a feel for what we’d be doing and follow along at home if I happened to fall behind at all. That said, Torie went at a pace we could all follow and the class size was fairly small, so we all managed to keep up perfectly fine.
It’s very handy that you can opt to have the spices sent to you too, if you don’t have them at home; especially as some of them are authentic Indian spices which may be hard to obtain locally here in the UK.
All of the food we cooked was absolutely delicious and I’m delighted to have added three delectable Bengali dishes to my recipe repertoire!” (Kacie, Cardiff)
“I loved Torie’s cooking class! It was my first time making an Indian dish and she not only introduced me to new spices but also talked about where they’re from, how they’re traditionally used and suggested easy substitutions and variations. Can’t wait to add her dishes to my repertoire and prepare them for family and friends!” (Julie, London)
“Torie we loved it all and so simple once we had all the spices. We were both so shocked at how healthy it all is really! I loved the pace and also that the session was quite chatty – a good size group to allow anyone to ask questions when they needed to” (Dani, London)
“We loved it Torie! Such a wonderful way to spend a few hours. Your tuition was excellent and it all flowed perfectly. The prawns are my favourite and my husband can’t decide – he loved it all.” (Miranda, Winchester)