Online Cookery Class: Vegan Mughlai Fusion Cuisine

Apr 23 2021 18:00 - 20:00
Super organiser

Nishma Shah of award-winning vegan educators & caterers Shambhu's, will teach you how to make a healthy version of a Mughlai-style meal. This richly-spiced cuisine was developed in the medieval Indo-Persian cultural centres of the Mughal Empire, and was originally eaten only by the elite classes as spices were so valuable at the time. 

The class will include:

  • How to make a delectable creamy aubergine curry
  • Techniques for making tasty naan bread from scratch
  • Learn to make homemade vegan yoghurt and lassi, a fermented protein drink
  • How to make a healthier version of a delicious sweet treat, carrot halwa, without using any oil 
  • Opportunity to ask Nishma questions
  • Recipe handout

For ingredients and equipment needed see below 

About Nishma

Nishma Shah is founder and chef of award-winning London-based plant-based food business, Shambhu's. She provides plant-based catering and teaches plant-based cookery in a number of settings. She has been a masterclass teacher for Made In Hackney for a number of years, with her most popular class being Gujarati Cuisine.

Fee*: £20 Standard / £10 Concessions**/ £5 Unwaged 

*All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times. 

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

If you are able to donate to our crowdfunder please visit

If you would like to be added to our FREE online community class mailing list - just drop a line to Please note that, in the interest of fairness, opportunities to attend free classes are limited. 

Refunds: we require a minimum of 24 hours' notice for any cancellations or transfers once you have booked onto a class.

For information: / 020 8442 4266

LocationZoom, details to be provided via email (usually the day before the class). Check your junk mail if need be!


  • 300 grams aubergine (i.e. 1 aubergine)
  • Tin of tomatoes 
  • 100 grams onions
  • 10 grams ginger
  • 1 clove garlic
  • 5 grams jaggery 
  • 2 teaspoons achhaar mix (pickle spice) - you can buy this from Indian grocery stores or make from scratch using instructions on this link: It can be optional if you cannot find it.
  • 1 tablespoon rapeseed oil
  • 1 teaspoon cumin seeds
  • 5 fenugreek seeds
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric
  • ½ teaspoon mango powder (optional)
  • Sea salt to taste
  • 100 millilitres vegan cream
  • 3 stalks/sprigs fresh coriander leaves (optional)


  • Chopping board
  • Scales
  • Mixing bowl
  • Knife
  • Peeler
  • 1 saucepan
  • 1 frying pan
  • 1 milk pan
  • Measuring jug
  • Measuring spoons
  • Box grater
  • Rolling pin
  • Pestle and mortar or spice grinder
  • Cereal bag
  • Whisk
  • Cereal bowl
  • Food thermometer (optional)
  • Stirring spoons
  • Spatula
  • Clean tea towel
  • Pastry brush
  • Glass, plate & bowl to serve

Community Cookery School and charity running vegan cooking classes, supper clubs and events. All proceeds raised goes towards FREE community classes for groups in need across London. 

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