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COOKING CLASS THE ART OF SAMOSA MAKING - THU, SEP 17
COOKING CLASS THE ART OF SAMOSA MAKING - THU, SEP 17
COOKING CLASS THE ART OF SAMOSA MAKING - THU, SEP 17
COOKING CLASS THE ART OF SAMOSA MAKING - THU, SEP 17

THE ART OF SAMOSA MAKING - THU, SEP 17

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$154.99 PER PERSON
SKU:
73416
Chef:
Gurjyote Singh Sethi
Class Type:
Hands-On Class
Event Time:
6 PM - 9 PM

THE ART OF SAMOSA MAKING | 6 PM - 9 PM

Join Chef GJ and discover the joy of making Authentic Samosas completely from scratch in this fun, hands-on cooking experience. You will begin by enjoying Chaat Papdi, a colourful and refreshing street food favourite: layered with crispy wafers, creamy yogurt, black chickpeas, spiced potatoes, and sweet and tangy chutneys.
Guided by Chef GJ's professional techniques and years of culinary experience, you'll learn every step of traditional samosa making: from mixing and kneading the pastry dough to rolling it thin, shaping the iconic triangular pockets, and filling them with two delicious varieties: a classic potato and green pea filling and a fragrant chicken and mint filling. You'll master the art of folding, sealing, and frying your samosas to a perfect crispness. Rose & Walnut Ice Cream will complete this flavourful journey.

Whether you are trying Indian cooking for the first time or looking to perfect a timeless classic, Chef GJ will guide you every step of the way, ensuring you leave with new skills, authentic recipes, and the confidence to recreate these much-loved dishes for family and friends.

 

MENU

• Chatt Papdi:
Wafer Snack with Yoghurt, Black Chickpeas, Potato and Chutney.

• Samosa Making:
Samosa Pastry Mixing
Rolling the Samosa Pastry
Shaping the Samosa
Potato and Green Peas Filling
Chicken and Mint
Deep Frying Samosa

• Rose and Walnut Ice-cream.

(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.

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