COOKING CLASS
A CULINARY JOURNEY THROUGH INDIA - THU, OCT 29
- SKU:
- 73502
- Chef:
- Gurjyote Singh Sethi
- Class Type:
- Hands-On Class
- Event Time:
- 6 PM - 9 PM
A CULINARY JOURNEY THROUGH INDIA | 6 PM - 9 PM
Join Chef GJ for a delicious journey into the heart of Indian Classic dishes, where bold spices and rich aromas come together in a fun and hands-on experience. We’ll begin with Aloo Chaat; crispy golden potatoes dressed with tangy tamarind and refreshing mint chutneys, fresh pomegranate and crunchy Sev. Discover the secrets behind one of India's most beloved dishes, Butter Chicken; tender chicken simmered in a luscious tomato and butter sauce, delicately flavoured with ginger, garlic, traditional spices and aromatic kasoori methi.
Along the way, you'll learn how to prepare perfectly fragrant Jeera Rice; basmati rice gently tempered with cumin, ghee. To finish this delicious Indian feast, indulge in Kesar Pistachio Rice Kheer; a creamy traditional rice pudding slowly infused with saffron and cardamom and finished with pistachios and almonds.
Come hungry, cook with us, and leave with the confidence to bring the flavours of India to your table.
MENU
• Aloo Chaat:
Crispy golden potatoes and star fruit tossed with tangy tamarind chutney,
refreshing mint chutney, pomegranate, crunchy Sev.
• Butter Chicken:
Tender chicken simmered in a rich and creamy tomato-based sauce with butter,
kastoori methi, ginger, garlic, and traditional Indian spices.
• Jeera Rice:
Fragrant basmati rice tempered with cumin seeds, ghee, and whole spices.
• Kesar Pistachio Rice Kheer:
A classic Indian rice pudding slowly cooked with milk, saffron, cardamom,
and finished with pistachios and almonds.
(Picture shown is for illustration purpose only)
Growing up in a business-oriented family and inspired by my grandmother's cooking, I envisioned merging entrepreneurship with culinary arts. The vibrant spices of India shaped my childhood, leading me to pursue a career as a chef by Grade 9. My culinary journey began in 1999 after graduating from the Institute of Hotel Management in New Delhi, starting as a kitchen trainee at Hyatt Regency and eventually becoming Executive Chef at The Taj Hotel. Over 26 years, I learned from top chefs while working with renowned brands like Marriott and Fairmont Hotels.
Fueled by my entrepreneurial spirit, I launched a food venture in Greater Kailash 1 Market, blending traditional Indian flavors with modern presentation. I had the honor of cooking for notable figures, including Prime Minister Narendra Modi and various Bollywood stars. My culinary path expanded in Scotland, where I deepened my appreciation for European cuisine. In 2014, I moved to Vancouver, Canada, earning my Canadian Red Seal Chef certification and establishing my catering company, GJ’s Kitchen. I had the privilege of cooking for prominent figures like former Defence Minister Jason Kenney, with my work featured in The Times of Canada and the Asian Journal.
