Description
Mastering Indian Base Gravies is a focused culinary workshop designed to teach the fundamental sauces that form the backbone of many popular Indian dishes.
The class is conducted by Dr. Chef Rajeev Goyal, Culinary Tourism Expert and President of the India Food Tourism Organisation (IFTO). With his expert guidance, participants gain a deeper understanding of spice balancing, cooking techniques, and the science behind Indian gravies.
Key Highlights / Main Points
- Learn the essential base gravies of Indian cuisine
- Understand spice balancing and flavour layering techniques
- Master onion-tomato masala, makhani, and korma style gravies
- Learn how 2–3 gravies can create 6+ Indian dishes
- Hands-on cooking session with Dr. Chef Rajeev Goyal
- Perfect foundation class for learning Indian cooking
What You Will Learn to Cook
During the class, you will learn to prepare 2–3 core base gravies, which can be used to create dishes such as:
- Butter Chicken / Paneer Butter Masala
- Saag Chicken / Palak Paneer
- Malai Chicken / Matar Methi Malai
These gravies can be adapted to create multiple vegetarian and non-vegetarian dishes.
Ideal For
Home cooks
Beginners & intermediate learners
Food enthusiasts
International travelers wanting to learn core Indian cooking skills
