Butter Chicken. Murgh Makhani. Chicken Tikka Masala.
Same dish… or three very different stories?

This is just one of the many conversations that unfold in Nilgiri’s Cooking Classes, where Chef Ajoy invites you into the history, technique and the extraordinary world of Indian spices.

In these intimate, hands-on sessions, Ajoy takes you beyond recipes – exploring dishes from Kerala to Kashmir, the art of blending spices, and the philosophy of fursat (patience) and mohabbat (love) that defines great Indian food.

Together, you will learn:

–  where iconic dishes come from – and why they taste the way they do

–  the craft of fresh paneer – soft delicate & full of flavour, including traditional uses for the oft-discarded whey

–  the ancient method of making khameeri naan or roti – a naturally fermented dough, India’s answer to sourdough

These classes are about more than cooking. They’re about understanding, tradition, and the quiet confidence that comes from knowing why a dish works.

And of course, you will sit down together to enjoy everything you’ve made, paired with a glass (or two) of wine, personally chosen by Ajoy.
(Yes, wine. Not beer.)

The classes will be held on Monday evenings from 5.00 pm until 8.00 pm, followed by dinner. We cook in pairs in the classes. There is a Vegetarian Option in each class to cater for vegetarians. If you would like to request the Vegetarian Option, please let us know in the Notes section of your Booking Form – we do require a minimum of two people for the Vegetarian Option.