Mukti's Kitchen

I am Mukti Banerjee, I grew up in Calcutta, India, and learned to cook from my mother and aunt. In 1986, I moved to the U.S. with my husband to work as a biologist. In 2006, I left my nine-to-five routine so that I could work full-time on my dream—bringing the flavors and benefits of Indian cooking to all New Yorkers. In a few years, Mukti’s Kitchen was born. I live that dream every day now, offering hands-on Indian cooking classes and lecture-demonstrations.

I use authentic Indian cooking techniques, adapted for the American kitchen. I teach my students how to prepare healthy and delicious Indian food in my hands-on cooking classes. My classes are fun and interactive, and bring out the essence of India through fabulous foods, friendship, and conversation. Many people get intimidated by Indian cooking, and therefore, I love showing them that it can be quite simple. I share with them my own version of “local food” — just with a few more spices!

The food I teach can be vegetarian, non-vegetarian, or even vegan. I have taught hundreds of New Yorkers so far, in classes all around the city and in my own kitchen in Brooklyn.

New Achievement: In 2017, a Seattle-based organization “Expertise” selected my small business Mukti's Kitchen as one of the top twenty cooking teachers out of 2,000+ across New York. They said: "We Looked at 2,045 Cooking Teachers in New York City and Picked the Top 20."

I’m posting the link here.

https://www.expertise.com/ny/nyc/cooking-classes

My Yelp, Google and Facebook review ratings are almost always 5 stars.

My website is www.muktiskitchen.com

With my long and diverse background as a biologist, I am able to infuse my recipes with basic scientific principles that show readers not just how to methodically follow a recipe, but understand how it works fundamentally, so they can grow as cooks.

Since I singlehandedly established Mukti’s Kitchen in 2010, I have taught hundreds of Americans the joys of Indian cooking, making myself uniquely qualified to write Eastern recipes for an open-minded Western audience yearning to learn.

When I cook the food of my native India, and when I teach the art of cooking to my students, I feel I am carrying forward the art and the spirituality that my mother, aunts and grandmothers have left with me.

Along with regular vegetarian and non-vegetarian classes, I also teach vegan and gluten-free classes to empower people with dietary restrictions to enjoy flavorful versions of the dishes, tailored to their needs.