Indian cooking lesson with Pooja
Modern Indian curry cuisine: インド全国のベスト5料理
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Indian cooking lesson with Pooja
Min: 2 Max: 4
Welcome drink: Adrak-Ilaichi Chai
Its a Ginger and Cardamom based tea: “Everything good is found in ginger,” states an old Indian proverb. That’s why Ayurveda often refers to ginger as a universal medicine. It makes a refreshing start and can be made to suit individuals preferences.
Starter Snack: Vegetable Manchurian
Indo-Chinese, deep-fried mixed vegetable dumplings in a spicy, sweet and tangy sauce. Its one of my favorite snack using loads of chopped fresh veggies. It makes for the perfect cocktail snack and appetizer owing to its finger licking taste.
Main Course: Matar Paneer
Most liked North Indian creamy curry, this cottage cheese (Paneer) preparation studded with green peas is a winner. It is relished with rice or best with Roti.
Main Course: Tava Roti / Phulka
Rotis are made from wholewheat flour usually in all of the Indian homes. It is the best accompaniment of curries. Applied with ghee (Indian butter) makes it yummier.
Main Course: Kesar Rice
Kesar rice is a tempting rice preparation flavored with Saffron giving it an appealing yellowish tinge. It is tossed in whole spices which gives it nutritional benefits and is also easy to prepare. Just irresistible to taste.
Dessert: Naryal ke Laddoo
Laddoos is popular all over India, easy to prepare, and is often made to celebrate festivals, religious ceremonies, or household events such as weddings. It is mouth watering spherical shaped coconut flavored sweet devil which just melts smoothly once inside.
Hi, I am Pooja Panpalia, and I welcome you to my space on Tadaku. I am brought up in the beautiful city of Bhopal, the city of lakes as it is called, capital city of Madhya Pradesh (known as the Heart of India), I arrived in Japan few years back and was astonished at the generosity of people here.
I have done my Masters in Business Administration and working as a HR(Human resource) professional. I am also a passionate cook and a story teller mother. I love making new friends and socializing. From a very early age I was enticed by the recipes and work done by mother in the kitchen. I obediently followed my mothers teachings and she taught me with equal vigor. Most of my culinary skills are gifted to me by my mother.
I enjoy compiling my recipes and sharing with my friends. Also lately my Japanese friends insisted learning the home cooked vegetarian Indian cuisine. I loved doing this over a cup of coffee or Chai and chatting through the lessons and so did all my friends. It bought a lot of joy and bonding with new friends as well. One of the endorsement from one of Japanese friends state that : "My teachings involve making food that excites all your senses and offer pleasure to the core". My biggest joys are cooking food and styling.
What attracts me about cooking is the shear creativity it involves and what interests me is the significance of each ingredient in terms of taste and benefits that it brings for healthy living. I was so enthralled by the art of cooking that I went ahead and did a formal Diploma in Nutrition.
Its a great idea and platform that Tadaku has offered, organizing my recipes and sharing them at the same time, with all food enthusiasts. I believe in a varied, healthy diet, using real butter, real cream, lots of green vegetables, and protein from beans, and cheese. All the ingredients which are available easily at the stores near-by. I try to make recipes which are healthy and mouth-watering at the same time. Keeping the food colorful, healthy yet enjoyable is the underlying principle of my cooking. Whenever I cook something, I always taste before serving it to anyone. Reason that, I believe to satisfy my taste buds first. I believe, if I am not happy with the recipe I made, no one else is going to adore it. I love the recipes which are well presented. So I emphasize on food styling, when I cook. I believe that, food which looks good tastes good. Food is a basic necessity of life, brilliance lies in making it interesting in all respects. A well-known adage about food is, “You eat with your eyes first, and you instantly know if you are going to enjoy the food or not.
My teaching is not only about how to cook food, but I would always like to teach How, What and When of cooking and presenting it. What I can promise you is a delightful learning experience and an insight into the magic of Indian culinary.
Max. guests: 4
Min. guests: 2
Items to bring: apron, small towel, note pad, (tupperware, freezer bags)
About leftovers: after eating, please make sure you check with the host what can be taken home. Food taken home remains your own responsibility, so please be careful about food poisoning etc.
Payment should be made before the lesson. We accept credit card or bank transfers.
On the booking page you’ll be able to select your booking method and see payment instructions.
Cancellations are possible after making a booking. Refunds are as shown below:
・If cancellation is made more than 10 days before the lesson (AM0:00): 100％ refund
・If cancellation is made between 5 and 10 days before the lesson (AM0:00): 50％ refund
・If cancellation is made less than 5 days before the lesson (AM0:00): no refund
Target：「Over 16 years old (only adults)」