In this immersive cooking class, learn classic Indian cooking techniques to create enticing authentic vegetarian dishes. Follow Chef Ekta as you smooth potatoes for handmade samosas with spicey coriander mint chutney.
Discover the best ways to cook mushrooms, peas, onions, tomatoes, cashews and spices for a masala in creamy vegan gravy with a vegetarian rice pulao recipe. End your lesson with a delectable creamy treat of buckwheat kheer or vermicelli seviyan puddings with spices, pistachios, almonds and raisins.
Handmade Samosas and Coriander Mint Chutney
With potatoes and pastry dough
Mushroom Matar Masala in a Creamy Vegan Gravy
With peas, onions, tomatoes, cashews and spices
With beans, carrots, peas, basmati rice and spices
Buckwheat Kheer or Vermicelli Seviyan
With milk, sugar, cardamom, saffron, pistachios, almonds and raisins
Chef Ekta is no stranger to cooking classes. She has worked with many reputable brands, magazines, hotels and done many virtual workshops during her career. She is a natural teacher and is a wonderful chef to learn from.
India-born Chef Ekta made her way to Canada in an ongoing culinary adventure. She’s built a career conducting workshops in reputable bakeries and hotels around the Toronto area. She has also partnered with luxury brands and shared her talents at farmers' markets as well. After perfecting her baking sessions in both in-person and virtual settings, Chef Ekta has expanded her audience to include a new wave of home chefs.