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Indian Cooking Vegetarian (3 seats)


  • Broccoli and Paneer Tikkis (flat cakes)
  • Mixed Raita (yogurt with tomatoes, cucumber, onions and pomegranate seeds)
  • Aloo Mattar Korma (potatoes and peas in creamy korma sauce)
  • Narialwale Chawal (basmati rice cooked with spices and coconut milk)
  • Methi Dal (red lentils cooked w Fenugreek leaves)
  • Masala Gobi (Crunchy Fried Cauliflower w Spices)

In a healthy diet we like to eat less meat and more food products from crops, like vegetables, soy products and beans. Dishes from the Indian cuisine are flavorful, the use of spices is abundant and ingredients are nutritious. In this workshop we like to introduce the vegetarian Indian kitchen with recipes which will be enjoyed by vegetarian and non-vegetarian.

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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