Indo-Chinese Cuisine in English
Cooking class in English
Indo-Chinese Cuisine in English
Vegan by Default
with Rani Bayat
My first experience of Indo-Chinese cuisine (or Indian Chinese or Sino-Chinese and also Chindian) was in Delhi, in 2001. It was something very different and extremely delicious that it blew my taste buds away.
This cuisine evolved from a cultural group called Hakka, a region from China that settled in Kolkata over a century ago. It is the adaptation of Chinese cooking and seasoning as well as cooking techniques for the Indian taste-buds. Credits go to Nelson Wang (a second generation Indian Chinese), a restaurateur who revolutionised Indo-Chinese cuisine. He created the Manchurian dishes that is unique in taste and very popular today and one of my favourites!
You will learn very easily how to make these cuisines. They are quick and simple to do and hand on heart you will not fail to impress your guests. My elderly friends from Bavaria made me make this two days in a row as they loved it so much.
Important rules due to Corona
We adhere to the daily guidelines of the Berlin Senate for all courses in our culinary school, so changes at short notice are always possible.
To be able to run cooking classes, we've created a protection and hygiene concept with regards to the current situation. Our cooking class assistants will explain to you the rules before the beginning of the course. These are the most important changes:
- As only two people will operate a cooking station, you need to book 2 tickets. Single tickets cannot be purchased for the time being, as the participants must be people from the same household or people from an acquainted household. Of course you can join a cooking class on your own, but you would need to buy two tickets and run your own cooking station.
- All cooking course participants as well as cooking course teachers and assistants must wear a mouth and nose protector when entering the store, while cooking or when going to the toilet. It is not necessary to wear a mask when eating at the table.
- Alcohol is only served at the table during the meal.
- While cooking you are not allowed to walk around the kitchen and 'visit' other cooking stations. Due to safety reasons everyone has to stay at their own station.
We have to insist on compliance with our protection and hygiene concept. Our staff will of course help to ensure that everything runs smoothly.
Menu (example):
- Hakka noodles
- Marinaded sauteed tofu
- Mango coconut pudding

Rani Bayat
- Hakka noodles
- Marinaded sauteed tofu
- Mango coconut pudding