I’ve been cooking traditional Indian food since as long as I can remember. My family background blends rich heritage from Mumbai, Gujerat, Burma, Mauritius and Bolton. Prising these techniques and recipe ideas from my mum has not been easy as they often rely upon “tariqa” which means watching, listening and understanding that how and when ingredients are added are at least as important as slavishly following a recipe. This is essential to preparing lightly spiced but exquisitely tasting meals. I have adapted the recipes that have been passed down through the generations to incorporate some short cuts to recognise that we rarely have time to incorporate every stage of the traditional methods and on occasion to replicate that takeaway flavour (the Bolton connection).

Our speciality is teaching you how to prepare delicious Indian cuisine.

Lesson 1

Spicing basics

Roti

Abbane Chicken

Urad & Mung Daal

Kala Chana Pilau

Sample Menu