Menu (vegan): aloo gobi and aubergine masala. Cauliflower with potatoes and aubergine baked with spices and cooked with tomatoes. Gluten free.
Cook Indian by the creek came into existence with the idea of breaking the myth that Indian cooking is complex and difficult to nail. In each session, they will share their traditional recipes and go through the step by step cooking process. The classes are held in a private kitchen.
Book by email.