Master the Art of Indian “home-style” Cooking

Over 1200+ Aussie’s have attended my cooking classes in Sydney!

When I first started out, most of my bookings came through Class Bento and Sydney Community College and I still list my classes on there. These classes are hosted by me, The Modern Desi so you can book your ticket direct from from me on this website. These classes are smaller, between 6 - 12 people and you’ll learn foundational Indian home-style cooking skills.

I often get asked to host cooking classes with interactive demonstrations showcasing Indian food and culture (eg. events with Masala Kitchen, Sydney Seafood School and Simon Johnson etc). These are fun social cooking experiences for larger groups (16 - 50 people) often including alcohol. Tickets are booked via the host company and the menu is based on their facilities.

Types of Classes

Private Indian Cooking Classes

Private classes are a “choose your own adventure” experience. The class can be just for you or up to 6 people. Kids classes also available.

Private Classes
Public Group Indian Cooking Classes

My signature “Master the Art of Indian Cooking - Level 1” is taught weekly and I have collection of seasonal classes on rotation.

Public Classes
Interactive Cooking Demonstrations

These are fun cooking classes organised by a partner. The group size is larger (16 - 50 ppl) and the menu is dictated by the venue.

See Calendar

View Class Calendar

Why Indian “home-style” cooking?

Cooking Indian food at home is different to Indian restaurant food. In my signature cooking classes (ie. hosted by The Modern Desi) you won’t find butter chicken or naan on the menu because no Indian makes them at home. But I do cook butter paneer (same “butter sauce” but healthier with zero cream) and I do make roti’s because it’s fast and easy.

So in my cooking classes, you’re going to learn how to make authentic Indian “home-style” dishes. You’ll learn the dishes I make, the dishes my mum has taught me and the dishes I’ve learnt while traveling in India … and also dish’s I have taught myself because I miss India (yes, some recipes have been adapted based on the produce you can get in Australia).

Everything we make will be one pot, budget friendly, nutritious and cooked with minimal spices, so you don’t have to buy a 100 different spices to make delicious Indian food.

Instead of asking you to chop vegetables in my class (yes, all my cooking classes have ingredients pre-chopped) I use this valuable time to:

a) Teach you about spice combinations and the history of the Indian dishes we are making. I believe we experience food differently when we know where it comes from and each region does it differently based on the weather, produce and cultural influences.

b) I also want you actively cooking in the kitchen and using all your senses to learn. Indian cooking is a sensory experience so I want you watching, tasting smelling, touching, listening to the food as we are cooking it.

In my classes you’ll learn how to use spices and why certain spices go together while others don’t. Plus tips and tricks to shortcut your cooking time without compromising on flavour.