Indian Party
Original recipes for an authentic Indian Party. Perfect to enjoy in the company of friends and family.
Chef specialized in Indian and Ayurvedic cuisine (Barcelona, Spain)
Adorn your table and savor the flavor at your own Indian party.
Join Chef Anjalina Chugani as she shows you how to prepare and host your own authentic Indian party.
At an authentic Indian party, food is eaten with the hands, so you can expect to find finger food and “things that you can really get your hands into!”
The most important thing at your Indian party is the flavor! Anjalina will share original recipes and show you how to incorporate spices to create the best taste experience for your party guests.
Finally, you will learn to use flowers, candles and fabrics to create a colorful and inviting table for your guests.
At the end of this course you will be able to:
- Work with ingredients typically used within Indian cuisine.
- Prepare a range of starters, mains, desserts and drinks.
- Present and share your Indian food in an authentic way.
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Course Syllabus
Course Content
Chapter 2 - Introduction
Chapter 3 - Drinks
Chapter 4 - Starters: Dabeli Masala
Chapter 5 - Starters: Samosa filled with Soy Kheema
Chapter 6 - Main Courses: Dosa stuffed with Palya
Chapter 7 - Main Courses: Gobi Manchurian
Chapter 8 - Main Courses: Taco Tikka Masala
Chapter 9 - Indian Party Desserts
Chapter 10 - Setting the Indian Party Table
Chapter 11 - Share what you have learned
Before you go
Get acquainted with Indian party traditions and prepare a flavorful menu, perfect for sharing.
What you'll learn
In this course you will learn to prepare original recipes, rooted in tradition, all of which are suitable to be eaten in the typical way: with the hands.
Anjalina will show how to use quality herbs, spices, and seasonings including lesser known, yet essential ingredients, such as ajwain, kasoori methi, mango powder and asofeotida.
You will learn to create samosas from scratch using your own hand made dough, and make your own dosa pancakes.
Anjalina loves to incorporate plenty of vegetables within her dishes and here she makes use of plant-based ingredients such as soya mince and jack fruit to create delicious meat-free textures and flavors.
You will discover Gobi Manchurian, a fusion dish that is unique to Indo-Chinese restaurants in India, featuring crispy fried cauliflower and a spicy chilli sauce.
At the end of this course, you will be acquainted with the philosophy behind Indian party food. You will know how to make classic street food dishes, such as Dabeli Masala, fusion dishes, such as Taco Tikka Masala, refreshing drinks, such as mango lassi, and famous Indian sweets.
Finally, Anjalina will share the etiquette and tradition of Indian dining, showing how to set a colorful and inviting table, and how to share your party food in an authentic way.
Who is it for?
If you would like to prepare and host an authentic Indian party, look no further. Anjalina will show you how.
Are you looking for inspiration to expand your repertoire of meat free dishes? You will find plenty of options within this course.
If you would like to learn to work confidently with a range of ingredients typically used within Indian cuisine, this course is for you.
What you’ll need
- Large pan suitable for deep frying
- Thermomix or food processor
- Knives
- Chopping board
- Rolling pin
- Crepe pan
- Microplane grater
- Pestle and mortar or spice grinder
Course recipes
In this course you will learn
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Meet your Instructor
Chef specialized in Indian and Ayurvedic cuisine (Barcelona, Spain)
Her mother gave her a spice box as a gift, which she soon turned into her indispensable weapon when it came to winning over her guests with a spectacular burst of colors, aromas and flavors.
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Every course includes a downloadable recipe book
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Scoolinary is the leading online culinary platform for training, that allows you to acquire knowledge and skills in cooking, baking, pastry, mixology, sommelier training, barista and nutrition.
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Very informative and looks delicious!
For sure will make it soon for my family and friends 🙂