Cooking Classes in Jaipur for Foreign Tourists - Learn Vegetarian Indian Cooking
(High Quality intensive Cookery Classes & Crash Courses in Jaipur for Tourists by a female Chef since year 2000)
(cooking classes in Jaipur, learn cooking Indian Food, Indian Cuisine classes, Indian Cookery demonstration Jaipur, Ayurveda Cooking Classes in Jaipur, Hands-On Cooking Classes , North Indian Recipes, South Indian Recipes, Rajasthani recipes, Indian Sweets, Garam Masala secrets)

Indo Cooking classes in Jaipur are most suitable for individuals and groups from foreign countries. Our intensive cooking classes are designed for non-Indian nationals to enable them to cook Indian food easily in their own kitchen back home.
The cooking lessons are conducted and explained in such a way that you would not need any special utensils or will have to invest many hours for preparation. The Goal of our cooking classes is to teach you the basics of Indian cooking in such a simplified way so that you can use the cooking skills very often at home. The Indo Jaipur cooking classes include numerous demonstrations and hands-On teaching of various basic and famous Indian Dishes.. There is a Question  Answers session during the course and you are encouraged to ask questions and Cook Indian food yourself under the supervision.

During the cooking classes, you will be taught to cook different Indian dishes with the appropriate use of typical Indian spices as they are used in a typical Indian Kitchen. We offer two options of Vegetarian (no meat) Indian Cooking Classes in Jaipur to choose from:

Why learn Indian cooking?

Indian Food has been rated by most cultures as one of the best food available. Especially for vegetarians, the travel to India is half worth only for enjoying the Indian food with its rich varieties. Indian restaurants have been flourishing in the capitals of the world and thus, Indian cuisine is no longer a mystery. In the UK, Indian curry is the third most popular dish among the Britishers. Among the Japanese, the curry rice is relished quite a lot and it is the second most popular dish according to a recent survey. The UK has more than 1000 Indian restaurants and the USA, Canada, and Japan have over 100 restaurants each. India attracts over 5 million foreign visitors every year for an average stay of one month. Indian Cuisine is also gaining more popularity due to its rich taste, exotic flavor, and healthy preparation. Indian cuisine has a very good taste which is designed not only to satisfy the taste buds but also the human psychology. Indian cuisine is easy to prepare, tasty, and can be prepared in less time. Spices are the main part of Indian cooking and their quantity and proportion vary with the geographical boundaries. Spices are freshly grounded and added in many different combinations. Some of the spices which are commonly used are coriander, turmeric, cumin, chilies, fennel, and fenugreek. Other spices which are added for some fragrances are cardamom, clove, cinnamon, and star aniseed.

Indian Food Cooking Classes in Jaipur, India - Images Gallery.....

There are various techniques of Indian cooking. Some of these techniques are Baghar or Tadka (Instant seasoning or Tempering), Balchao (Pickling), Bhunao (Curry), Dhuanaar (Smoke Seasoning), Dum (Steaming), Handi, Kadhai, Talna (Frying), Tandoori and Tawa. Tandoori cooking is a north Indian specialty and is famous all over the world. Tandoori chicken, Naan, Tandoori Roti, and Tandoori Kebabs are some of the famous Tandoori dishes.

Indian cuisine can be divided into two main cuisines, North Indian and South Indian Cuisine. A typical North Indian meal consists of Chappatis, parantha or pooris (unleavened flatbreads), dals, curries that are mild and made in ghee, vegetables seasoned with yogurt or pomegranate powder, green vegetables like spinach and green mustard cooked with paneer, north Indian pickles, fresh tomato, mint, cilantro chutneys, and yogurt raitas. North Indian desserts and sweets are made of milk, paneer, lentil flour, and wheat flour combined with dried nuts and garnished with a thin sheet of pure silver. Nimbu Pani (lemon drink), and Lassi (iced buttermilk) are popular drinks in the North. Hot and sweet cardamom milk is very common before going to bed. North Indian Cuisine can be further divided into different categories according to states and tastes. These categories are Kashmiri, Punjabi, Rajasthani, Garhwal, Pahari, Uttar Pradesh, Awadh, and Lucknow.

Individual Cookery Classes in India - Students and Cooking Instructor

Medicinal value of Indian Spices

It is quite interesting to note that most Indian spices have a medicinal value. The most commonly used spices and herbs in Indian cooking are asafoetida, cardamom, clove, cinnamon, coriander, garlic, ginger, turmeric, and aniseed. Turmeric, Ginger, and Cardamom are the most commonly used herbs as they have digestive properties. Turmeric gives the dish a pleasant yellow natural color and helps to preserve the food. Coriander seeds are supposed to have a cooling effect on the body of a person. Saffron, the most expensive spice, creates a nice flavor and fragrance with just a little quantity. Mustard, cinnamon, nutmeg, pepper, cloves, poppy, and caraway seeds are some other spices used in Indian dishes. In India, Masala is commonly used which is a blend of various spices and it is either in a dry or a liquid paste. Garam Masala is a blend of fragrant spices which include cinnamon, cloves, cumin seeds, mace, coriander seeds, nutmeg, and black pepper. It can be stored and kept for future use. Nowadays, Garam Masalas are conveniently available in packets in any grocery.

Indian dishes known as curries

Indian cuisine has a lot of variety to offer. Indian food can be broadly divided into four different regions corresponding to Delhi for the North, Bombay for the West, Madras for the South, and Calcutta for the East. Many varieties of curry dishes are made in different parts of India, each of which has its own distinct flavor. For the Indians, curry encompasses a whole class of dishes. There are numerous curries that are prepared with meat, fish, chicken, vegetables, and on occasion, fruits. The only common factor in all the curries is that they all contain freshly ground spices, including turmeric, and have a ‘gravy’. The Cooking medium is pure ghee (clarified butter). Other vegetable fats are now more commonly used as the cooking medium.
Besides the preparation, the presentation of food is also important to Indians. Traditionally, Indian food is served either on a well-washed large banana leaf or in a thali which is a large plate made of brass, steel, or silver. Porcelain plates are also used commonly by Indian people. On the thali, several katoris (little bowls) are placed to hold small helpings of each dish. A typical meal may consist of a meat or fish dish, two vegetable dishes, dal, yogurt, and a sweet dish of kheer or halwa, pickles, chutneys, papads, etc.

Indian  Breads (Roti - Nan - Parantha - Puri)

India offers a vast variety of bread. Unlike in the West, this bread is the main food in the Indian meals. Chappatis and nans are cooked in an oven or tandoor. Thin and small chappatis are made on an iron griddle placed on gas or fire.
The most common bread is the chappati. Basically, the chappati is just flour and water dough rolled very thin and cooked like a pancake on slow heat. These are hot and fresh. Some breeds like puris are fried in deep fat and paranthas are pan-fried with a little fat, preferably ghee. These are quite soft and delicious. Indians also make paranthas stuffed with potatoes or other vegetables which are complete meals and are eaten along with plain yogurt and pickle.
Puris are made from the same basic dough rolled out thin and round with a wooden roller and deep-friend in clarified butter or vegetable fat

   North Indian Food

Kashmiri Cuisine

The most famous form of Kashmiri cuisine is Wazwan. Wazwan is the traditional 24-course banquet with many ways of cooking and varieties of meat - some in curry, some dry, and of various sizes. These are carefully cooked by the master chef, Vasta Waza, and his retinue of wazas. The meal is served on a large metal plate called the trami. The rice is served in a mound in the center. There is an earthen pot which is filled with freshly made yogurt and chutney. The meal began with a ritual washing of hands at a basin called the tash-t-nari, which is taken around by attendants. Seven dishes are a must for these occasions which are Rista, Rogan Josh, Tabak Maaz, Daniwal Korma, Aab Gosht, Marchwangan Korma, and Gushtaba.

Punjabi Cuisine

The most famous dish of Punjab is the Sarson ka saag, which originated from Punjab. This dish of green mustard is simmered and slow-cooked over coals along with rajma, kali dal, or lentils. This dish is served with the unleavened bread of cornmeal or wheat and a dollop of butter or with steamed basmati rice.

Rajasthani Cuisine

The major ingredient of the Rajasthani or Marwari dishes is the Gram flour or Besan. The gram flour is used to make some delicacies like Khata, Gatte Ki Sabzi, and Pakodi. Powdered lentils are used for Mangodi and Papad. Bajra and corn are used all over the state in the preparation of Rabdi, Khichdi, and Rotis. Some of the famous sweets and desserts of Rajasthan are Laddoos, Malpuas, Jalebies, Rasgullas, Mishri Mawa, Mawa Kachori, and Sohan Halwa, and Mawa or milk cake.

Uttar Pradesh Cuisine

Most families in Uttar Pradesh eat vegetarian food. The most famous sweets which are found in the cities of Uttar Pradesh are jalebies, sweetmeats, variety of 'kachoris' and pethas. The Awadh style of cooking is famous all over the world for its tender meat dishes and excellent sweets. Lucknow is known all over the India for its biryanis and different meat preparations. Nihari and naan, a mutton dish served for breakfast is one of the dishes that should be tasted to be believed.

Food from Bengal

In Bengal, food is quite plain and rice is the staple diet. Most, Bengalis prefer freshwater fish and fortunately, there is an abundance of it in many homes in rural Bengal which have their own fish ponds. Mustard seeds and mustard oil are generally used as the cooking medium for the various fish dishes. Bekdi, a special fish of Bengal, especially lends itself to the Western style of cooking. If Bengali’s first love is fish, then the second is sweets. Special and typical sweets that come from Bengal are Misti Doi which is then sweetened yogurt, Sandesh, and Rasgullas, made in different ways from cottage cheese. Bengali cuisine is unique in India where plain yogurt is missing from its menu. Traditionally, no sweets are made at home and are always bought from the confectioner.

 South Indian Food

Food Culture in West India

The food available in Mumbai varies from the food in the rest of the country. This is perhaps due to the presence of small but influential communities of Parsis, Sindhis, Goans, and Khoja Muslims.
 A few years ago, Goa was occupied by the Portuguese and hence the Portuguese influence is present in its cuisine. One of Goa’s best-known dishes is Vindaloo, chicken pork, or fish cooked with spices and vinegar. Unlike other Indians, Goans eat a lot of pork.
 The fresh sausages and seafood have a special taste. The Boras and the Khojas also have their own style of cooking. The Sindhis, prepare a different cuisine which is more often meat-based.
 The majority of Maharashtrians and Gujaratis, the original natives of this region, are vegetarians. They have mastered the art of vegetarian cooking.

 Sweet Dishes (Pakwan)

India is a country of sweets and each region of India has its own specialties. Most Indian sweets are made by boiling down milk to remove the moisture.
 It is called khoa. When butter, sugar, and many other flavors are added, then these take the form of barfi, malai, kheer, rasgulla, gulabjamun and sandesh.
 The various regional recipes have different forms of rice puddings, milk puddings, vegetables and fruits dipped in sweet syrup, etc. Combinations of all these offer hundreds of varieties of sweet dishes. These desserts can be decorated with raisins, almonds, pistachio, etc.

 Paan (Betel nut)

Paan is generally eaten by people after having their food. Paan is a betel leaf wrapped around a variety of ingredients. Every paan-seller has his special recipe to make. There are as numerous styles of preparing paan in India. The paan made of betel leaf is the most popular and has some digestive properties.

“Wonderful cooking class in indian cuisine”
Reviewed 17 March 2015

We booked a 3 day cooking class with Suman and it was the highlight of our 2 weeks vacation to India.
We learnt a lot about indian dishes, spices and prepared delicious vegetarian dishes.
Suman showed us how to prepare delicious indian dishes and many kinds of breads.
I can highly recommend her cooking class- it was a truly unique experience.
All the dishes we prepared were delicious beyond belief.
Suman is a fantastic chef and she shared so many of her recipes with us.
Absolutely wonderful !!!!!
Visited March 2015

NatalijaSae

“Interesting, delicious and doable at the same time!”
Reviewed 25 February 2015

Interesting, delicious and doable at the same time! I was taught to cook five different Indian dishes, including naan, green chutney and Patek Paneer to Dal Makhani.

Anja K.
Visited February 2015

“Highlight of our trip to India!”
Reviewed 22 January 2015

Don't hesitate, book this class!

My wife and I had so much fun learning to cook with Suman! Not only is she a great cook, but she is a great teacher. She knows how to break things down into the most simple steps. You will come out of this class feeling comfortable making many Indian dishes.

Suman has a wonderful family. We enjoyed lunch with her husband and daughter, and had some fascinating conversation about Indian politics.

Highly recommend!
Visited January 2015

Connor S

“We had a great time cooking with Suman”
Reviewed 26 December 2014

It was really nice to spend some time cooking in Suman's beautiful home. We learnt a huge range of different dishes, including several different breads and also had a chance to visit some of the shops where she bought ingredients. We had a lovely lunch with her and her husband afterwards and it was by far the best food we've had in India. A must do in Jaipur!
Visited December 2014

Becky F
London, United Kingdom

“Fabulous cooking class with Suman”
Reviewed 21 July 2014