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Indian Cooking (Full)


  • Pineapple Raita (yogurt with pineapple and spices)
  • Dhania Murgh (chicken cooked with fresh coriander and spices)
  • Aloo Matar (potatoes cooked with peas and tomatoes)
  • Bhutte Palak Pulao (basmati rice cooked with corn and spinach)
  • Apollo Fish Fry (Hyderabadi style fried fish with spices and curry leaves)
  • Baingan Bhartha- (roasted egg plant with spices and herbs)

It is said you can eat more varieties of cuisines in India than the rest of the world together. We call India a multi-faceted country because of the variety of colors symbolizing cultural differences, food, festivals, languages, outfits and so on. The delicious Indian recipes, as rich and diverse as it’s civilization, have been passed on through generations purely by word of mouth. Each little corner of the country has a specialty of its own.

The Chef:

Cheryl Mukerij was born and raised in India. She lived in Singapore for quite some years and ran a successful catering business. ¬†Additionally, Cheryl has always been conducting cooking classes with a lot’s of passion and here in Amsterdam she continues doing that in our cooking studio.

Cheryl: My first love is Indian food and it makes me happy to share this with other people and to demystify this exotic cuisine. The immense variety of both vegetarian and non-vegetarian fare from India is quite amazing and learning about this is an ongoing adventure for me. A delicious add-on is Anglo Indian food which is a part of my heritage and I would like you to experience this unique cuisine as well.

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