Wilma is a warm and gracious host and went out of her way to make us feel at home. She made a simple but delicious Mangalorean meal; you can tell she cooks from the heart! The kitchen was the most beautiful part of the home and you can tell it’s the heart of the home. Wilma’s cooking is delicious and unpretentious. She is extremely efficient in the kitchen, bustling about, not skipping a beat. It was a treat to share a meal with her and speak to her about her ancestral home in Mangalore.
Join Bridget for an interactive and hands-on Anglo-Indian cooking class in Bangalore. Begin by chopping and prepping vegetables and ingredients before you start cooking on the stove. Learn to make 3-4 colonial Anglo-Indian dishes using Bridget’s family recipes that were passed down to her. Learn to make a rice dish, a curry and a vegetable stir fry or dessert. As you cook, Bridget shares the history and evolution of Anglo-Indian cuisine and how the various dishes got their names. And before you sit down to share the meal you helped prepare, you will also learn how to plate and serve with the right accompaniments for each dish. You will also take home a printed copy of the recipes and a personally autographed copy of Bridget’s cookery book ‘Simple Egg Delicacies’.
We absolutely loved our cooking experience with Sundarii! She was informative on the spices and techniques, warm and friendly, and truly made us feel welcome and at home. We love to cook and will treasure the recipes she sent with us. We chose the veg option, and were delighted by the simple techniques to make truly delicious dishes from lentils, potatoes, and other common ingredients back home! Thank you Sundarii and your family for welcoming us into your home!
We had such a wonderful time with Archana and her family. She welcomed us into her home with a cup of filter coffee. Instead of starting to cook right away, we sat and talked. She shared so much about her culture and religion, which was a delight for my curiosity. Then she and her husband Rajesh took us to their rooftop garden where we picked chilies, curry leaves, coriander and limes for our meal. We loved to smell all the scents of the herbs, especially maraga (marjoram). Then it was back to the kitchen where we helped prepare our feast. She had most of the ingredients prepared, so most of what we did was assembling local dishes. Finally, we sat down for a truly delicious meal. It was more food than we could possibly eat in one sitting, so we sampled a bit of each dish and left with very full bellies and happy hearts. Archana is a wonderful teacher. We learned so much about true local food and culture. She really seems to delight in sharing her knowledge and wisdom with people. The price was very reasonable and the experience was worth far more than we paid. We felt so privileged to have this amazing experience with such a lovely family.
Join Bridget for an interactive and hands-on Indian vegetarian cooking class in Bangalore. Begin by chopping and prepping vegetables and other ingredients before you start cooking on the stove. Learn to cook 2-3 simple vegetarian dishes using Bridget’s family recipes. In 1.5 hours learn to make a lentil curry and a vegetable stir fry. After your vegetarian cooking class sit down at the dinning table to share the meal you helped prepare.
I was served heirloom traditional Mudaliar recipes that are from the region of Vellore in Tamil Nadu with a modern twist. Most of the people from there were agriculturists and hence they a lot of vegetables in their cooking. The host served us a welcome drink elaneer - coconut water with mint leaves, which was very refreshing. Before she served the meal she explained to us about the cuisine and culture. The menu even had a theme, it was a feast served to the bride and groom after their marriage. Basically the first meal from the bride’s side to the newlyweds, making us feel so special! She then taught me how to make banana flower pakodas. She spent long hours cleaning the banana flower before we came which is commendable and shows her passion for food and hosting. The grand feast like meal was served on banana leaves, after which we proceeded to her private garden for dessert. My favourite dish was the prawns with the fenugreek leaves. The whole experience was very authentic and the food was flavorful!
