Bengali Cookery Class with Saydul | London Training Class

Our talented new cohort of Migrateful chefs are wrapping up their initial training and getting ready to hold their first cookery classes to the public.

This training class will be led by Chef Saydul from Bengal at the in Clerkenwell, London.

Please note, during these training classes, we will be testing the dishes, and how the class runs. Think of it like a technical rehearsal at the theatre. This means it may run for longer than a normal class and involve some stop/starting. Our Chef Development team will also be present to guide and observe, along with volunteers who will help support the chef, and we will ask for your feedback at the end of the class.

A sample menu of the dishes that will be taught includes:

• Bengali Beef Curry| Meat (Beef); Mustard
• Prawn Bhuna Curry| Fish (Prawns); Crustaceans
• Maringa Dhal | Vegetarian; Milk
• Aubergine Bhuna | Vegan; None
• Bhuna Kichiri| Vegetarian; Milk
• Lentil Pakora with Coriander Chutney | Vegan; None
• Red Spinach | Vegan; None
• Mixed Salad | Vegan; Mustard

This menu is verg friendly (6 our 8 dishes are vegetarian) This menu contains meat (beef). Allergens include: Mustard, Crustaceans, Milk. Kindly note that we will not be substituting any ingredients to accommodate dietary needs, so please only book into classes that suit your dietary requirements. Please be aware that while all allergens listed above have been identified as being in this menu, traces of all 14 allergens will be present in this training class.

Please see our when booking into the class for more information.

Throughout the class, Chef Saydul will share stories about his food and culture. You’ll work together with other participants to prepare each of the dishes, before sitting down to share a meal together.

A message from our Chef Saydul:

“My name is Saydul, I’m from Habiganj in Bangladesh. It’s a district town and I grew up there near a river. I have travelled a lot in Bangladesh, it’s a beautiful country with many landscapes from the Sundarbans forest to Saint Martins Island to the hill stations of Khagrachari and Cox’s Bazaar with a long sand beach.

I went to university in Sylhet and there I started cooking by myself because I missed home cooking. I kept cooking for my friends and neighbours. The first time I cooked biriyani, I called my mum! When I was growing up, having guests over was very normal. A minimum of 2 or 3 people, sharing tea and snacks, and sending food for people.

In the morning, we would buy fresh groceries, especially fresh-water fish. Fish is a common staple in Bengali cuisine, you’ll find it at every table. As well as this, a few different curries – lentils, meat and rice. Today we will cook a few dishes – food is a connector and a way to make friends, I hope we can do this today! ”

We’re excited to have you in the class! Please take note of a few final reminders:

• Unlike normal classes, training classes cannot be booked using gift vouchers. We are also unable to accommodate any ticket transfers from non-training classes.
• Please see our refund/cancellation policy: Migrateful Ticket Refund Policy | Migrateful

• Please see our allergens policy here: Food and Allergens Policy
• We recommend using a debit or credit card to pay (paypal takes 48 hours to be confirmed).