Indian Cooking Masterclass in Mexico

 Indian Cooking Masterclass in Mexico

I am stoked and sharing with you my experience of an Indian Cooking Masterclass in Mexico. Spanish is the native language spoken there, and I always was a mute spectator as I couldn’t follow the conversation. This time, I met a distinct set of people and most of them speak English. It was Christmas time and many parties, allowing me to mingle and join in the banter.

When I said am Indian, the topic of food came up and they wanted to learn some Indian cooking. I shared wholesome, tasty, healthy Indian food to inspire the charming ladies I met there. This cooking class was a powerful medium to share my love for Indian cooking. We were a motley group of ladies from different countries. Mexican, South American, Latvian and Indian, that’s me.

Cooking, a Passion

I am passionate about food as it is love made visible. Cooking is the art of blending love with food to create a flavour of delight. Through my food, I show how much I care and what they mean to me.

We cook food not just for survival. We build relationships, win friends and show gratitude through it. Who doesn’t like tasty food? When you are with good friends and great food, life sure is good.

Nothing gives me more joy than looking at my family and friends enjoying the scrumptious meal that I prepare. I love kids and I started teaching kids how to cook without fire. I taught them simple, healthy, and delightful recipes!

 I’ve learned many lessons from my classes and this recent one, in Guadalajara, is extra special. It was challenging as well.

I had to compete with Mexican food, which is enticing. Its unique blend of spices, vivid colours and seasonings creates a resplendent presentation.

Indian Cooking Masterclass in Mexico

We went hunting for the ingredients. All the ingredients I needed were not available. I had to bring my jugad into action and innovate.

First came the planning. Deciding the menu. Buying the ingredients and creating the ambience for an evening to remember.

Karina, my daughter-in-law, was the one who urged and encouraged me to take the plunge. I have to thank her for I had an amazing experience. She created the ambience with her Indian throw, elephant artefacts and flags to lend an Indian touch.

A huge thank you to Ivonne Gomez, who threw open the doors to her charming abode and facilitated the class.

What was on the table- The Menu

1. Mango Lassi
2. Guntapunugullu
3. Naan
4. Butter Chicken
5. Butter Paneer Masala
6. Shahi Paneer Pudding
7. Chai tea

Around the Hearth

We assembled around the Kitchen island and I started off with the dessert as it would cool by the time we finished the meal. I knew paneer as Panella in Mexico and is easily available. But they do not use it for dessert, as I did.

I quickly churned and served the banana lassi. It went down well with my eager mentees.

For the Guntapnugullu, I showed the ingredients as I had already made the batter. Everyone relished the soft, spongy dumplings or Paniyaram dipped in coconut chutney.

The chicken for the Butter chicken was marinating while I shared the marinade for the paneer. The tandoori was smoking in the oven while I prepped the sauce.

I had a curious and exciting batch of learners’ aromas who were taking in all the unique aromas and ingredients.

On one hand, the sauce for the butter chicken was cooking while on the other the Paneer butter masala. Juggling between these two, I made the dough for the instant nan. Yes, it is instant as I use soda pop to make the dough. It is easy, tried and tested.

Indian Cooking Masterclass in Mexico

After laying the table, the Butter Chicken and Butter Paneer Masala serving on the table waiting for the fluffy naan.

Now the dough was ready and needed to be rolled. The rolling pin available was a gigantic baking roller. I had to use all my skills to roll small naans.

The girls were all around me, asking questions, sniffing the aromas, and sipping wine. I kept sharing anecdotes of my cooking and easy tips for the recipes.

After seating them, I handed over each one a hot naan right off the flame and watching them savour every morsel, delights my heart. They polished off the food.

They washed the sumptuous meal down with typical Indian masala chai.

So this was my Cooking Master Class experience in Mexico, and I treasure every moment.

Here are two gratifying testimonials.

Thank you Vaira and Andrea.

Andrea González

Receiving this cooking class, I felt as if I stood in front of a culinary TV show full of grandmother’s wisdom. Handling ingredients with care and love. Opening skills from the heart and from the very roots of India. There was a balance of flavours. Sweet, spicy aromas and practical tips for the original ways, privileged with the feast inside my nose and my tummy.

Vaira from Latvia

I have always been attracted to Indian culture and cuisine but also quite afraid too. Spicy, robust flavours, bright colours and complicated names from different regions and interpretations of each cook. Would it be possible to cook it at home with ingredients you can find even across the world? After this class, there are big chances I’m adding some Indian dishes to my table.

What added value of the story behind the dish, a look into the history and the actual real proper way of cooking but at the same time simplified steps without losing the essence and having incredible results. Harjeet’s way of showing and explaining each dish and ingredient and action is amazing! Thank you so much for sharing this and spreading the message of the dishes, being much more than just food. Coming together, showing love, delegating the tasks of preparation and passing the recipes from generation to generation. Thank you!

Happy cooking and happy teaching!

This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Make a Wish Box.