Indian Cooking Online

INDIAN COOKING ONLINE

India is one of the great world cuisines, with diverse ethnic subcultures and an endless repertoire of excitingly delicious curries and vegetable dishes. In this class, you'll learn all about spices- their fundamental qualities and how to extract their optimal flavour. We'll guide you through the layered preparation of a few traditional curries, and some lively accoutrements to round out your meal. 

HIGHLIGHTS 

• Learn the basic and fundamental skills to create stunning Indian dishes 
• Have fun in this interactive and sociable cooking experience 
• Access to a wide variety of written and multi-media resources 
• Professional instruction from an experienced chef 
• Cook from the comfort of your home 

LIVE STREAM: ON THE DAY

• This Indian online cooking experience lasts for approximately 1.5-2 hours
• The chef will begin with an overview of some of the basic ingredients and guide you through some basic organisational tips. 
• We'll begin with the naan bread, mixing the dough and letting it rise for an hour or so. 
• Next, we'll make aloo gobi and afterwards the prawn or chicken masala.
• Finally, we cook our naan bread and present all of our dishes together.
• Afterwards, our chef will wrap up the cooking class, and participants will be encouraged to show off some of their creations. 

THE MENU

• Naan - Indian Flatbread  
• Prawn or Chicken Masala  
• Aloo Gobi - Potato & Cauliflower Curry 

INGREDIENTS

Naan - Indian Flatbread traditional

• 90g bakers flour, plus extra for dusting; 1/4 tsp dry yeast , 1/4 tsp salt, 1/4 tsp sugar
• 2 tsp greek yoghurt, room temperature; 50ml milk, room temperature 
• 2 tsp melted ghee 

Prawn Masala

• 75g prawns, tails on & shells removed or sliced chicken thighs 
• ½ tsp turmeric, ¼ tsp salt, 2 TBL vegetable oil or ghee
• ½ brown onion, diced, 1 garlic clove, minced, 2cm ginger, minced, 1 green chilli, diced, ½ tomato, diced, ¼ cup water
• chopped coriander for garnish 

Spice Blend

• ½ tsp garam masala, ½ tsp Kashmiri chilli powder, ½ tsp ground cumin, ½ tsp ground coriander, ¼ tsp black pepper

Aloo Gobi - Potato & Cauliflower Curry 

• 2-3 TBL ghee or butter
• ¼ cauliflower, sliced into thick florets, 1 large potato, sliced into thick batons, ½ red onion, sliced
• 1 garlic clove, minced, 2cm ginger, minced, ½ tomato, diced 
• ¼ tsp cumin seeds, ¼ tsp ground turmeric, ¼ tsp Kashmiri chilli powder, ¼ tsp salt, 1 pinch asafoetida 
• 50-100ml water, ½ lemon, juiced, chopped coriander to serve

Basmati- Indian rice 200g (optional)

EQUIPMENT

• a sharp knife and cutting board
• Sturdy sauté pans, large pots
• A set of small mixing bowls. 
• Tea towels and cloths for wiping and cleaning.
• Spatula, tong, serving spoon
• Measuring cups, spoons, and a digital scale

CAN MY CHILDREN JOIN?

• Children who are attending online cooking classes must be participating with a parent or guardian. 
• Because of the difficulty of the course material, we recommend this program for children ten years old or older.

CANCELLATIONS AND CHANGE FOR DATES

• We have a no refund policy for cancellations made with less than 48 hours notice. 
• If you purchase vouchers from a 3rd party, you will be bound by their terms and conditions. 

Otao Kitchen was launched in Richmond, Melbourne, Australia in July 2014, with the goal of celebrating the rich and varied cooking experiences of Melbourne’s immigrant multicultural communities. Its founder, Chef Ha Nguyen, originally from Hanoi shares his passion for food, instructing customers in the exotic diaspora of Asian and around the world cuisine.

Today our guests can get inspired by cooking with our local and international chefs, listen to their cooking and travel experiences in Asia and around the world and bring some cooking and cultural tips and tricks home. With the nods at the diversity of communities within Melbourne, Otao kitchen features an array of food experiences on Thai, Japanese, Chinese, Dumplings, Indian, Korean, Indonesian, as well as French, Italian, Spanish, Mexican cuisines and more.

In 2020 with the challenge of global Covid 19 pandemic, we set out to capture the curriculum of our hands-cooking classes and deliver it online to home cooks in Australia and across the world to guide you to cooking success and better health. 

Otao Kitchen is named after Ông Táo, the Vietnamese Kitchen God. Ông Táo is regarded as the advocate of Vietnamese families to the gods and a messenger between Heaven and Earth. In preparation for a prosperous year, Vietnamese families clean their homes and polish their silver. During the New Year celebrations, Ông Táo comes to serve as the Kitchen God to Vietnamese families. As the old year ends, he flys back to Heaven on a magic carp reporting on each family’s life and experiences over the past year to the Jade Emperor, the King of Heaven. Ông Táo is regarded as a family member and various prayers and offerings are brought to him at the family altar. 

Otao Kitchen aims to increase the accessibility of healthy food options with hands-on cooking. Our cooking classes offer you an intelligent, thoughtful and authentic cooking experience - that is fun, adventurous and suitable for people of all ages, teams, work party, backgrounds or levels of cooking skills. The skills you will learn are fully transferable to your own kitchen and we look forward to hearing and seeing what you create at home after the classes.

For face-to-face cooking classes visit https://otaokitchen.com.au