Indo-Chinese Cuisine in English
Foto: Rani Bayat 
75,00 EUR
inkl. 19 % MwSt.

Wunschzettel

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Verfügbarkeit:
Wunschzettel
Lehrer:
Sprache:
Englisch

Kochkurs auf Englisch
Indo-Chinese Cuisine in English
Vegan by Default
mit 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.

Menü (beispielhaft):

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

Rani Bayat

I was born in Britain to Indian parents, growing with a dual heritage as well as living in a very diverse cultural environment. This led me to being able to cook a variety of cuisines. I have always had a passion and feeling for cooking and baking vegan and vegetarian food as I am a lifetime lacto vegetarian. The best part of authentic Indian cuisine is most of the dishes are vegan or vegetarian by default and you are never short of churning out tasty dishes. If anything I am thankful to my mother who taught me rural Punjabi cooking and the health benefits of herbs and spices as well as mindful cooking with love. Over the years I naturally progressed, creating fusion foods and developing layers of taste. I married into a half Persian family and have learnt to adapt my vegetarian cooking to a traditionally meat based cuisine. Alongside these favourite cuisines of mine, I can also cook Mexican food, Italian, English, Indo-Chinese and Thai. I like to include and promote whole foods preferably organic within my cooking and I make everything from scratch, while never compromising on taste. I have a sweet tooth and enjoy baking many vegan and vegetarian desserts. Very soon I will be qualified as a nutritionist in vegan and vegetarian food. I am looking forward to sharing my wholesome and delicious recipes to vegetarian and vegan people seeking to learn how to cook healthy tasty food, whether they are transitioning their eating habits due to: environmental, ethical or dietary reasons. I will be here to guide you step by step and talk you through about herbs, spices and many other ingredients as well as the health benefits and how to strike balance in healthy, mindful cooking and eating.

Foto: Rani Bayat

» Mehr Kurse mit Rani Bayat

Kurstyp:
Alles selbermachen — Dieser Kurs ist darauf ausgelegt, dass Ihr in Teams von zwei (oder auch drei) Personen alles selbst zubereitet. In der Regel sind die meisten Zutaten schon abgewogen und auf die Stationen verteilt, so dass Ihr gleich starten könnt. Wichtige Techniken oder der Einsatz von besonderem Gerät werden vom Kochlehrer gezeigt, bevor ihr selbst los legt. Wer alles ganz genau wissen will und die totale Hands-On-Erfahrung sucht, ist hier goldrichtig.
Lehrer:
Sprache:
Englisch
Dauer:
In der Regel 3.5 bis 4 Stunden (ohne Gewähr).
Menü (beispielhaft):
  •  Hakka noodles
  •  Marinaded sauteed tofu
  •  Mango coconut pudding
Alle Preisangaben in EUR inkl. gesetzlicher MwSt. und zzgl. Liefer- und Versandkosten.