The culinary experience in the city has never been so much fun. With restaurants and chefs gearing up to host cooking classes and live demos for their patrons, you are likely to see food in a different light.
After Indigo and Olive Bar & Kitchen, the latest to join the bandwagon is Colaba’s Busaba. At this demo, you can interact with chef Nikhil Chib as he teaches you how to make specialities like Sesame Potato on Toast, Som Pam, Stir Fried Morning Glory and Stir Fry Chicken with Garlic.
"During the session, I’ll interact with the people, talk about how food is made and eaten in other countries, and teach them how to make it in an Indian setting. We will also serve free sangrias, my special home-made macaroons, and lunch is on the house for all participants," Nikhil says.
Another chef to turn tutor is Frederic Fernandez of Chez Vous, Churchgate. At this bistro, 16 people divided into groups of four will be given a list of ingredients for a dish.
"Each group is given the opportunity to create two vegetarian and non-vegetarian recipes under the guidance of a chef. At the end of the class, students share their dishes with each other and rate each food item on the basis of presentation, recipe mastery, texture and taste," Frederic says, adding, "The idea is to have an interactive, learning experience instead of just watching and trying the recipe at home."
Held frequently over the past month, these sessions teach you to make classic French dishes like madelaines, cheese soufflé, tarte tatin and crème brûlée. "Anyone can be a great cook. It’s about asking the right questions and being creative. For example, somebody once asked me, ‘Why don’t you put green chilli in a chocolate fondant?’ And that made me think, why not?" Frederic says.
Some restaurants are also offering complementary gifts. "At the event, people could take home four bottles of sauces, a CD containing all the recipes prepared that day, vouchers and a kitchen tool," says Aloysius D’Silva, Brand Chef, Tasty Tangles, who works on themes like Curries or Noodles of Asia at his class.
Funniest cooking questions ever asked
Chef Frederic Fernandez, Chez Vous: Do you need to be a professional chef to cook well?
Chef Aloysius D’Silva, Tasty Tangles: How do you cook roast chicken?
Chef Nikhil Chib, Busaba: Do you cook in your kitchen?
Chef Manu Chandra, Olive Bar & Kicthen: How long do you need to soak pasta before cooking it?
At Chez Vous, every Saturday from 1 pm to 3 pm. Fee: R 750. Call: 91677 19099. At Tasty Tangles, on November 16, from 4 pm to 6.30 pm. Fee: R 1,125. Call: 6709 4444. At Busaba, today from 1 pm to 3 pm. Fee: R 750.
Call: 6747 8974.