Indian Peninsula Cooking Class with Chef GJ

Discover bold spices, aromatic curries, and regional specialties inspired by the diverse cuisines of Tamil Nadu and Goa. From freshly roasted spice blends to creamy coconut curries, this immersive class is perfect for anyone who loves rich flavours and authentic Indian cooking.

Chettinad Chicken Tender chicken simmered in a deeply aromatic blend of freshly roasted spices, black pepper, curry leaves, and coconut.

Tawa Masala Paneer Paneer seared on a hot griddle and tossed with onions, tomatoes, and fragrant Indian spices.

Goan Prawn Curry with Basmati Rice Succulent prawns in a tangy coconut curry infused with red chilies, garlic, and fresh lime, served with fragrant basmati rice.

Coconut Ice Cream with Seasonal Fruit A refreshing dessert featuring creamy coconut ice cream paired with fresh seasonal fruit.

• How to roast and grind whole spices for authentic Indian flavour

• Techniques for balancing heat, acidity, and coconut based sauces

• Tips for cooking paneer and seafood to perfection

• Restaurant style plating and presentation techniques

• Regional cooking traditions from Southern India and Goa