Cooking class
Indian.
Four dishes, big flavors. Mulligatawny soup, hand-kneaded naan bread, butter chicken in a rich tomato cream, and Gulab jamun as a banana ice dessert.
What is a Indian cooking class at Julia’s?
An Indian cooking class at Julia’s Cooking Studio is three hours of cooking, in which you make four courses: mulligatawny soup, hand-kneaded naan bread, butter chicken in a rich tomato cream, and gulab jamun for dessert.
People looking for an Indian class often expect one curry. Here it is four courses, because this cuisine always has something extra.
You bake the naan yourself, and you smell it through the whole studio.
We start with the soup, an Anglo-Indian classic that is spicy and creamy at once. Then the bread, in the pan or in the tandoor if it is on. And then the butter chicken, the king of the curries, with a sauce you will want to dip that naan into.
The dessert I like to keep as a surprise. Between each course you sit at the table, and the recipes come home with you.
Three hours, and this is what’s on your plate.
Mulligatawny soup
South Indian lentil soup with a curry backbone. Warming, layered.
Naan bread, hand-kneaded
You knead, you slap, you bake. Puffy, blistered, buttery.
Butter chicken
Tomato, cream, spices, that legendary richness. You’ll want more.
Gulab jamun
Layered banana ice dessert. Sweet, cold, ridiculous name, perfect finish.
Roughly this rhythm.
Welcome
Chinese tea from Yunnan and a snack. Time to settle in, meet each other.
Recipes
Julia explains what we’re making. You take the recipes home.
Cook and eat
Cook one course, then sit at the table to eat what you just made.
Ready for indian?
Four to twenty-two people, in the studio in Bergschenhoek. Julia confirms within 24 hours by email.