Explore the aromatic cuisines of regional India - from Goa to Maharashtra, to Bengal and beyond - with this class hosted by Bhavna Shivalkar, a.k.a The Modern Desi. Bhavna will share her secrets to the essential spices you need for authentic Indian cooking, and teach you her failsafe curry bases that work for seafood, vegetables and meat.

Bhavna Kalra Shivalkar has a passion for sharing Indian cuisine with Australians, and spends her time crafting new fusion recipes, writing food columns for publications like SBS, launching pop-up restaurants and hosting cooking classes. Obviously, she's the perfect person to run this special edition hands-on Masterclass.

What You'll Learn

• All about rice (we didn't know India has an estimated 40,000 varieties either),  
• That "Indian" cuisine is not really a thing - it's entirely regional 
• How to buy and store spices, and how to use them in the right quantities, to gently build authentic flavour.

What You'll Cook

• Goan Fish Curry
• Kolambi Bhaat - a rice and prawn dish from Maharashtra
• Doi Begun - Bengali eggplant in spiced yoghurt

Class Inclusions

• Welcome drinks.
• Demonstration by Bhavna
• A fully equipped cooking island in our state-of-the-art kitchens, to prepare your own dishes.
• Time to enjoy your creations in our stunning dining room.
• Take-home recipe booklet.
  
• A Sydney Seafood School apron.

Please be aware that you will be cooking at a shared workstation in a group of 4-6. If you would like to book a group of 7 or more into this class, please call us on 02 9004 1111 or email sss@sydneyfishmarket.com.au to discuss your options.

We make every effort to ensure that the class and the recipes proceed as advertised. However occasionally we may need to alter recipes, ingredients or class format due to availability of produce or other circumstances. 

Recipes may contain allergens beside fish, crustaceans and molluscs. Please contact us for more information.