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Chef In Training (Indian Cuisine) : Foundations

A comprehensive course covering North and South Indian dishes.

Duration: 4 hours/session

For: 4 sessions

Fees: $600.00

Chef: Randall Tailford

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Please select the date to view the modules.  Click on the modules to view the menu taught for the class.

Indian cuisine is vast and complex, each region telling their own story with the use of ingredients, spices and produce that is locally available to them. We will cover dishes that span from the north of India to its south. At the of the lessons, you will be able to fill your home with exquisite aromas of the tastiest Indian food.


Every lesson, we will cover a staple carbohydrate, a vegetable and a meat dish to create a substantial and wholesome meal. Explore the different sessions for different menu items from separate regions of India.




Participants will work in pairs although some group work may be necessary.


Terms and Conditions:


For those taking individual sessions, the fees will be $160 nett per participant per session.


For those taking the entire module, the fees will be $600 nett per participant for all 4 sessions.


An entire module is designated as 1 continuous intake and not different sessions from different in takes to make up 4 sessions.


There will be no make up session if you are not able to come to the confirmed session for whatever reason.


If you are not sure whether you can attend all 4 dates in that module, we suggest you sign up for individual sessions.


In the unlikely event that a scheduled session does not reach the minimum number required for the session or due to unforeseen exceptional circumstances, Palate Sensations reserves the right to change the date of or cancel the session. If that occurs, a refund of any payment will be offered/given minus any discounts (if applicable. The final fee calculation is subject to the discretion of Palate Sensations).


Palate Sensations does not guarantee the availability of any session (whether for adults or children, or as advertised on the Website or through any other means) until your booking is confirmed, and where applicable, the required session size is reached.


Dhal Tadka (Lentil Stew)

Meen Kulambu (Fish Curry)

Mutaikos Puriyal (Stir fried Cabbage)

Medu Vadai (Black Gram dough fritter)

Chapatti (Wholewheat soft flat bread)

Idli (Rice and lentil steamed cake)

Thosai (Indian Rice crepe)

Chana Masala (Chickpea Curry)

Aloo Ghobi (Cauliflower and Potato Curry)

Naariyal Coconut Chutney

Tomato Chutney

Palak Paneer (Cottage Cheese in Spinach curry)

Mutton Keema Matar (Minced Mutton and Peas Dry Curry)

Chicken Tikka Masala (Creamy Tomato Spiced Chicken Masala)

Hariyali Kebabs (Roasted Chicken Marinated in Spinach and Mint Kebabs)

Cholar Dal (Split Chickpea Stew)

Beguni Telebhaja (Eggplant Deep Fried Snack)

Luchi (Fried Puffed Wheat Bread)

Mutton Kosha Mangsho (Dry Mutton Curry)

Phirni Rice Pudding

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