Indo-African Fusion Cuisine Masterclass

Sep 29 2019 12:00 - 16:30

Made In Hackney , 3 Cazenove Road, N16 6PA London

“In this class I will teach you some delicious and healthy East African dishes with a North Indian twist, taking the best from both culinary worlds.”

Nishma Shah from Shambhu's, award-winning vegan catering & education

The class will include:

  • How to create tasty plant based Indian and East African curries and accompaniments such as ‘Pumpkin Roti’ 
  • Learn to make healthier versions of starters such as ‘Crispy Bhajia’ and ‘Spinach & Banana Fritters’, plus a stunning selection of chutneys 
  • Learn to use protein-rich millet create delicious dishes such as traditional ‘Githeri’
  • How to use spices effectively and create spice blends 
  • Create a sumptuous Indo-African fusion dessert such as ‘Baked Chocolate Molten Mandazi’, served with an authentic hot spiced drink
  • A delicious plant based organic lunch and recipe pack 
  • 10% discount in neighbouring wholefood shop, Food for All

Fee*: £84 (£66 Concession**) inclusive of VAT, includes a delicious organic plant based lunch. 

* This fee is used to fund our programme of free courses to vulnerable and low-income community groups. By attending a Made In Hackney masterclass you get a great day of learning AND you’re providing our charity with essential funds for us to continue our work with vulnerable community groups.

** Concessionary rate available for students, pensioners, unemployed and low waged

Refunds: we require a minimum of 7 days' notice for any cancellations or transfers once you have booked onto a class.

Vouchers: To redeem a voucher purchased on our site, please contact us to book a place. If contacting us by email please attach your voucher. If telephoning, have your voucher to hand so you can quote the voucher number.

For information: / 020 8442 4266

Location: Made In Hackney, Food For All Basement, 3 Cazenove Rd, Stoke Newington, London, N16 6PA. Regretfully, the kitchen is not wheelchair accessible.


Made In Hackney uses cereals containing gluten namely: wheat (spelt and khorasan wheat), rye, barley, oats; peanuts; all other nuts; sesame; all other seeds; soybeans; celery and celeriac; mustard; sulphur dioxide/sulphites; lupin; tomatoes and other allergens in it's classes. Our food is freshly prepared in our busy cookery school kitchen that handles allergens, so we cannot guarantee that our food and drinks are allergen-free. Even in classes where these ingredients are not being used, they will be on site in our store rooms and our equipment will have previously come into contact with them. Participants attend at their own risk.