Menu: Flatbread stuffed parantha with chutney and raita. Wholemeal flatbread parantha stuffed with tangy potato filling and another variety with ajowan seeds. Served with a chutney of mint and coriander.
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.
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