Masala Köök- Indian Hands-on Cooking workshop

Sighting the buzz of a new year and a new beginning, Masala Köök is delighted to present an Indian cooking workshop in Tallinn — an introduction to India’s diverse culinary traditions and everyday flavours. Discover how spices, herbs, ingredients, and cooking techniques vary across different regions of India.

Two passionate Indian chefs invite you to a relaxed and interactive evening focused on hands-on cooking, learning, and sharing food together.

Everyone is welcome — whether you are new to cooking or already experienced.

What to Expect

The evening begins with the preparation of Masala Chai, using a blend of traditional herbs and spices. While the chai is prepared, participants are introduced to commonly used Indian ingredients and flavour profiles.

We will prepare together:

Fish Cutlet

A popular Indian starter, made with fish, mild spices, and herbs, shaped into patties and lightly fried. Commonly served as an appetizer across many Indian households.

Veg Cutlet

A classic Indian vegetarian starter, prepared with mashed vegetables, spices, and herbs, formed into patties and lightly fried.

Chicken Dum Biryani

One of India’s most iconic main dishes, where marinated chicken and fragrant basmati rice are layered and slow-cooked using the dum method. This technique allows the flavours to develop fully while keeping the dish aromatic and balanced.

Raita

A cooling yogurt-based side dish prepared with mild spices, traditionally served alongside biryani to balance flavours and aid digestion.

Fresh Salad

A simple and refreshing salad made with seasonal vegetables, adding freshness and balance to the meal.

Vermicelli Halwa

A traditional Indian dessert made with roasted vermicelli and ghee, known for its comforting texture and gentle sweetness.

The workshop is fully hands-on, and short recipe notes and key steps will be shared later by email.

Unlimited Masala Chai will be available throughout the evening.

Note:

Please bring your own apron to keep your clothes clean while cooking.

The workshop will be conducted in English

Eesti keel

Masala Köök kutsub Sind India kokandustöötuppa Tallinnas — tutvuma India köögi mitmekesiste maitsete ja valmistamisviisidega.

Kaks kirglikku India kokka juhendavad praktilist ja kaasahaaravat töötuba, kus keskendume üheskoos kokkamisele ja toiduvalmistamisele.

Õhtu kulg

Õhtu algab masala chai valmistamisega, kasutades traditsioonilisi India ürte ja vürtse. Tutvume koostisosade ja maitseprofiilidega, mida India köögis igapäevaselt kasutatakse.

Koos valmistame:

Kalakkotletid

Populaarne India eelroog, mis on valmistatud kalast, mahedatest vürtsidest ja ürtidest ning vormitud kotlettideks.

Köögiviljakotletid

Klassikaline taimne eelroog, mis koosneb köögiviljadest, vürtsidest ja ürtidest ning on Indias laialdaselt levinud.

Kana dum biryani

Üks India tuntumaid pearoogi, kus marineeritud kana ja basmatiriis küpsevad koos aeglaselt suletud potis, võimaldades maitsetel täielikult areneda.

Raita

Jogurtipõhine lisand, mis tasakaalustab biryani vürtsikust ja on India köögis tavapärane kaaslane pearoogadele.

Värske salat

Lihtne ja värskendav salat hooajalistest köögiviljadest, mis täiendab einet.

Vermikelli halvaa

Traditsiooniline India magustoit, mis on valmistatud röstitud vermikellist ja ghee’st ning pakub mahedat ja tasakaalustatud magusust.

Töötuba on praktiline, ning lühikesed retseptid ja olulised sammud saadetakse hiljem e-posti teel.

Masala chai’d saab nautida piiramatult kogu õhtu jooksul.

Mida kaasa võtta?

Palun võta kaasa oma põll, et riided püsiksid kokkamise ajal puhtad.

Töötuba toimub inglise keeles

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Host or Publisher MasalaKöök Culinarians