Live Online Cookery Class - Gujarati Cuisine Masterclass
Date and Time
Sunday 7th February 2021
4:30pm - 7:30pm
£35 (£28 Concession** / £12 Unwaged) inclusive of VAT. All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times.
Zoom, details to be provided via email (usually the day before the class). Check your junk mail if need be!
"Love a Gujarati Thali and want to learn how to make it yourself? I’ll show you everything you need to know to make all the elements of a delicious, authentic, tasting Thali, lassi to curry, pickle, sweet and more." Nishma Shah from Award-Winning Vegan Educators & Caterers Shambhu's"
The class will include:
The A-Z of curry making and how to cook rice, lentils and pulses
How to make a traditional pickle
How to prepare dairy-free lassi and a gujarati dessert
How to make a millet flat bread
How to combine herbs and spices to create great flavours
Opportunity to ask Nishma questions
For ingredients and equipment needed see below. There will be a short break half way through the class.
Nishma Shah is founder and chef of award-winning London-based plant-based food business, Shambhu's. She provides plant-based catering and teaches plant-based cookery in a number of settings. She has been a masterclass teacher for Made In Hackney for a number of years, with her most popular class being Gujarati Cuisine.
Location: Zoom, details to be provided via email (usually the day before the class). Check your junk mail if need be!
Fee*: £35 (£28 Concession** / £12 Unwaged) inclusive of VAT
(if you have any food allergies please email details to firstname.lastname@example.org for substitution suggestions).
Refunds: we require a minimum of 7 days' notice for any cancellations or transfers once you have booked onto a class.
* All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times.
80 grams red rice (unpolished) short grain variety (or brown short grain rice)
120 grams split mung beans
1½ teaspoon turmeric
1 tablespoon dairy-free spread (optional)
1¼ litres water
Salt to taste
Soya yoghurt kadhi
100 grams plain soya yoghurt
300 millilitres water
1 teaspoon rapeseed oil (optional)
¼ teaspoon mustard seeds
¼ teaspoon cumin seeds
3 fenugreek seeds
2 sticks of cinnamon (approximately 1 inch long)
3 curry leaves (optional)
4 grams gram flour (1 teaspoon)
¼ teaspoon turmeric
4 grams grated ginger
2 tablespoon lemon juice
¼ green chilli (or chilli flakes to taste)
Salt to taste
3 grams jaggery (or to taste) (optional)
3 sprigs coriander leaves to garnish
Ringra no oro (Roasted aubergine curry)
1 large aubergine
1 tablespoon olive oil (optional)
100 grams onions (i.e. ~1 onion)
12 tablespoons tomato passata
1 green chilli (depending on heat)
1 clove garlic
10 grams jaggery
1 tablespoon coriander & cumin powder
½ teaspoon cumin seeds
¼ teaspoon turmeric powder
¼ teaspoon asafoetida (optional)
Salt to taste
1 spring onion (optional)
2 sprigs coriander to garnish
Millet flour rotlo (a flatbread)
250 grams grey millet flour
200 millilitres water
Extra water in a glass
200 grams soya yoghurt
400 millilitres water
1 teaspoon powdered dry roasted cumin seeds
1/2 teaspoon coriander leaves (optional)
Salt to taste
Vouchers: To redeem a voucher purchased on our site, please contact us to book a place. If contacting us by email please attach your voucher. If telephoning, have your voucher to hand so you can quote the voucher number.
For information: email@example.com / 020 8442 4266
Made In Hackney uses cereals containing gluten namely: wheat (spelt and khorasan wheat), rye, barley, oats; peanuts; all other nuts; sesame; all other seeds; soybeans; celery and celeriac; mustard; sulphur dioxide/sulphites; lupin; tomatoes and other allergens in it's classes. Our food is freshly prepared in our busy cookery school kitchen that
handles allergens, so we cannot guarantee that our food and drinks are allergen-free. Even in classes where these ingredients are not being used, they will be on site in our store rooms and our equipment will have previously come into contact with them. Participants attend at their own risk.