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Indian Cooking Class : Tastesutra Delhi

One of the things I knew I wanted to do when I went to India was to take a Indian cooking class. I found Anchal through TripAdvisor and reached out to her a couple of months before I came. Her class was the one thing I was looking forward to after my whirlwind tour of the Golden Triangle. I took an auto rickshaw to her studio and walked up the stairs into her beautiful kitchen.

Her studio is painted with bright colors of blue and is welcoming soon as you set foot in the door decorated with things she personally upcycled. She made a beautiful mirror frame out of rolled up paper, and you will also find puzzles and needlework framed and on display on the walls. Anchal started the classes 22 months ago leaving her career in marketing to follow her passion for teaching others Indian cooking how to make traditional cuisine.


Although I was the only one who booked her class for the day, she agreed to do the class for me privately. I looked at our menu for the class and was excited to learn we’d be making eight dishes and sides! Salted Lassi (Chaas), Pakoras with chutney, Chicken Curry, Dal Tadka, Paneer Labadar, Roti, Rice, and Phirni. Anchal first went over all the spices. She mentioned every Indian family would have a spice box of 7-9 spices in their house. They keep small tins in a larger tin, instead of individual jars. They do this so the spices are readily available to use since most of them are used in all dishes they create. She went over medicinal properties of some of the spices and how they are used in each dish (Asafetida helps with stomach gas in lentil dishes!). She also said she grinds all her spices fresh from the whole spice then just puts them in a spice grinder to create her own spices. I’m going to try this instead of buying McCormick’s which will be a fresher way to make my own spices and probably cheaper?


We then started making the dishes. Because Indians make all their meals fresh (they don’t have leftovers that they put in the refrigerator) they use pressure cookers to speed up the process. The Paneer and Curry dish were made with the same ingredients of tomato and onion but cooked differently. The Paneer cooks the vegetables first then blends them, where the curry makes the vegetables into a puree first then cooks them. Two completely different flavors just by changing the way they’re cooked.

All the dishes were simple to make, just a lot of spices. But with the spice box readily available with everything you need in them, it makes for an easy task. After cooking all our dishes, we sat down to eat, and she showed me how to eat with my fingers. She told me the Indians eat with their finger for two reasons. First is because you are feeding with and to your heart. Second, it helps with portion control. You tend not to over eat and take smaller bites when you use your fingers. I love the story behind this, but in America, there are not many dishes that we could really do this with (Burgers anyone?).  But, I do love the history behind it none the less and ate my lunch sans fork and spoon.


After our meal, Anchal took me on a market tour. Most of the market was closed because it was a Monday. It was nice to see it not full of people as I’ve seen all week long in the other parts of Delhi. It was such a great morning and so glad she made the exception to teach me. I’m looking forward to cooking her dishes at the next place I land that has a kitchen.

Cooking Class Details



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