For more than six years, I’ve been teaching people in Sydney how to cook Indian food.
I’ve taught hundreds of home cooks - many of whom walked into my kitchen feeling completely intimidated by Indian cooking. They didn’t know which spices to use, when to add them, what was too much, or what I meant when I said, “let the spices cook.”
And honestly, that’s where a lot of my cooking knowledge has come from. Through the process of teaching, learning and eating.
The recipes in this eBook I’ve developed, cooked and tested over the years in my own kitchen, drawing on everything I’ve learnt from teaching hundreds of people to cook Indian food.
I’ve tested them the way I think about all my recipes: will this work in a real home kitchen? Are the ingredients accessible? Is the method easy to follow? And will you actually want to make it again?
Because Indian cooking doesn’t need to be complicated. All you need is a little understanding of how spices work, how flavours are built and when to add what.
That’s what I hope these recipes will give you.
Inside you’ll find:
* Approachable Indian recipes
* Clear, practical instructions
* Recipes for real life
* My tips, tricks and swaps
* A little more confidence with spices
Who is this for?
It’s for anyone who loves Indian food but has always thought, “I wouldn’t know where to start.” It’s also for those of you who have cooked with me before and want to keep building on what you’ve learnt.
You don’t need to be an experienced cook. You don’t need a pantry full of Indian ingredients. Most of all, you definitely don’t need to get everything perfect.
And hopefully, somewhere along the way, you’ll discover what I’ve been trying to show people for the past six years:
Indian cooking isn’t intimidating. You just need to fall in love with the spices.
For more than six years, I’ve been teaching people in Sydney how to cook Indian food.
I’ve taught hundreds of home cooks - many of whom walked into my kitchen feeling completely intimidated by Indian cooking. They didn’t know which spices to use, when to add them, what was too much, or what I meant when I said, “let the spices cook.”
And honestly, that’s where a lot of my cooking knowledge has come from. Through the process of teaching, learning and eating.
The recipes in this eBook I’ve developed, cooked and tested over the years in my own kitchen, drawing on everything I’ve learnt from teaching hundreds of people to cook Indian food.
I’ve tested them the way I think about all my recipes: will this work in a real home kitchen? Are the ingredients accessible? Is the method easy to follow? And will you actually want to make it again?
Because Indian cooking doesn’t need to be complicated. All you need is a little understanding of how spices work, how flavours are built and when to add what.
That’s what I hope these recipes will give you.
Inside you’ll find:
* Approachable Indian recipes
* Clear, practical instructions
* Recipes for real life
* My tips, tricks and swaps
* A little more confidence with spices
Who is this for?
It’s for anyone who loves Indian food but has always thought, “I wouldn’t know where to start.” It’s also for those of you who have cooked with me before and want to keep building on what you’ve learnt.
You don’t need to be an experienced cook. You don’t need a pantry full of Indian ingredients. Most of all, you definitely don’t need to get everything perfect.
And hopefully, somewhere along the way, you’ll discover what I’ve been trying to show people for the past six years:
Indian cooking isn’t intimidating. You just need to fall in love with the spices.
