Cooking Class: North Indian Cooking

Explore traditional northern Indian cuisine in this hands-on cooking class where Chef Rishika will teach you how to prepare recipes that uniquely pair together seemingly disparate flavor profiles and textures. You'll learn how to properly prepare chola tikki chaat, a traditional potato patty with chickpea stew, onions, cilantro and two chutneys of date and tamarind and yogurt and mint. You'll then whip up kadai chicken served with vegetable pulao, a saffron-scented side dish of fluffy rice with potatoes, carrots and bright green peas. For dessert, you'll enjoy a simple yet nuanced rice sevai pudding with vermicelli, whole milk, cardamom, pistachios and toasted nuts.


Chola Tikki Chaat

Potato patty with chickpea stew, onions, cilantro and two unique chutneys

Kadai Chicken

With chicken, tofu, paneer, onion, tomato paste, bell pepper and spices

Vegetable Pulao

Basmati rice, potatoes, carrots, peas and spices

Rice Sevai Pudding 

With vermicelli, whole milk, pistachio, cardamom, saffron and toasted nuts

  • Minimum Guests 2
  • Maximum Guests 4
  • Event Duration 2.5 hours
  • Activity Level
    Activity Level
  • LabelsCouples, Date Night, Indian, Gourmet, Beginner

Reviews Guests Left For Other Experiences

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17 Sep 2022

We loved it! It was a fun experience and the dips were delicious.

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22 Jun 2022

She helped me make a better dough and gave me confidence to make this dish. She has a different idea of what the dish should look like compared to me, but it still tasted good and I was introduced to brand new spices I've never used before.

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13 Jun 2022

Very good and informative, answered questions promptly and willing to go back to trouble spots

CAD $ 119 Per person

all-inclusive: 2.5-hour class, meal and taxes.

This class does not have any dates.

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Meet your chef

Chef Rishika
Chef Rishika Verified chef

Chef Rishika is a passionate and experienced chef and cooking instructor with a degree in culinary arts and longstanding cooking experience. Her professional background includes working as a chef at a number of five-star hotels, providing her with a diverse and refined approach to cooking. In addition to standard savory fare, she specializes in baking and breadmaking and loves to pass along this knowledge to her students.

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