Queens Curry Kitchen
About
I teach hands-on Indian cooking. Not just recipes, but techniques, so you can adapt them to your reality in YOUR kitchen based on your family's needs.
I teach flavorful vegan and plant based recipes along with delectable meat/chicken or seafood recipes with equal ease.
You will have the confidence to do a flavorful and easy meal including a main dish, a side dish, Indian flatbread (roti) and Basmati rice.
The most enjoyable thing for me is to share the gift of knowledge I have and the huge WOW! that the students have when they have been able to create this meal they thought was too exotic or beyond their league. Seeing them happy with their creation brings me so much joy!
Once you master the simple things you will be able to create all the dishes like you see in www.facebook.com/queenscurrykitchen
You will reclaim your power at the dinner table and eat flavorful meals created consciously, and kick the "takeout" addiction!
No reviews (yet)
Frequently asked questions
What is your typical process for working with a new student?
I try to learn more about their expectations from the class and the instructor. Based on that I decide if they are beginners or intermediate. Are they just exploring this flavor profile or looking to upgrade their skills?
Their dietary needs are also a very important factor in determining what they will learn that they will use in their daily practice- vegan, vegetarian, quick curries, restaurant syle indian food, Fusion Indo chinese, Indo Mex, Indo Italian etc
What education and/or training do you have that relates to your work?
I have over 2 decades cooking homestyle Indian meals. I am a Personal Chef and Caterer in New York, serving mouth watering flavorful Indian food at events numbering 10 to 50 guests.
I am a New York State certified Food Protection and Safety License Holder.
Do you have a standard pricing system for your lessons? If so, please share the details here.
Typically classes are 80$ per hour, it includes the cost of supplies and a 2 hour instruction/ hands on cooking time.
Price may vary with seafood requests and wine pairings.
How did you get started teaching?
Before I became a personal chef, I was a practicing artist and a fashion designer. I have taught several classes in Indian Art, Product Development and Design and Fashion, here in the U.S and also overseas.
Teaching and sharing my knowledge is a passion for me, especially when I see the look on my students faces after thay have created something they did not think was possible.