Food Workshops

 

Real Food Workshops In these hands-on cooking workshop you will learn recipes suited to our modern lives using seasonal, locally-sourced ingredients.
 
The Workshops have moved online while we practice physical distancing in the current pandemic. Cooking is in small groups which means spots are limited. It is not possible to accommodate last-minute walk-ins. Sign up here to receive information on what’s on offer currently.
 
email at mailmadteaparty[@]gmail[.]com.

June-July 2020 Schedule is out.

AMTP WP Jun-Jul 2020 Workshop Schedule


Seasonal Table – Winter, My MIL’s Maharashtrian recipes for the season

Sunday, January 26

11:30am-2:30pm
Swasthya Vihar, DELHI
₹2500

Join me in my kitchen to cook a delicious winter lunch – my mother-in-law’s Maharashtrian recipes for the season. The menu showcases the seasonality of traditional food. In this hands-on workshop we will cook five winter recipes from Maharashtra. At the end of the class we will enjoy the meal we have prepared along with additional dishes for a complete feast.

Join me in my kitchen for my 55th cooking workshop! The first 3 people to book also receive a copy of Saee Khandekar’s new award-winning cook book Pangat.

Availability: 6 spots


 

Artisanal Sourdough Bread at Home

Saturday, Feb 8

9:30am-4:30pm
Swasthya Vihar, DELHI
₹6250

What is it? how to bake your own rustic sourdough loaf at home

In this hands-on workshop learn how to bake real bread the old-fashioned way, with just flour, water, and salt!
Learn to
– Weigh, mix, fold, shape, prove, score, and bake an artisan loaf
– Baker’s Math
– make and maintain your own sourdough starter
A sourdough loaf incorporates multitude of naturally occurring wild yeasts and bacteria to give us bread that is not only more flavourful but also nutritionally better and easier to digest.
 
Availability: 6 spots
 

Simply Italian: Fresh Pasta+ 

Sunday, April 12, 3:00-7:00pm
Swasthya Vihar, DELHI
₹3000
 
You are invited to a full Italian meal! In this hands-on class we will prepare fresh pasta dough (eggless), white and glutenfree, roll it, and cut it into different shapes – fettuccine, and cavatelli. We will the cook the fresh pasta two-ways – fettuccine in a classic tomato sauce, and cavatelli in a simple butter sauce. We will also prepare a chickpea and eggplant salad, and fresh, buttery sourdough rolls to go with the meal.
At the end of the workshop we will sit down to enjoy the meal with a glass of wine. Go, grab a friend for this dinner!
 
Availability: 6 spots
 
A look at what we do in the workshop.

 

For the workshops all ingredients will be provided to you. You will also get a copy of the recipe(s) to take with you. At the end of the workshop we will all sit down to enjoy the fruits of our labour! If you like you can opt for a take-away.
 
Some  earlier Workshop themes:
 

 

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