Online Cookery Class: Vegan Mughlai Fusion Cuisine

Zoom
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 https://www.crowdfunder.co.uk/...

If you would like to be added to our FREE online community class mailing list - just drop a line to classes@madeinhackney.org. 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: classes@madeinhackney.org / 020 8442 4266

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



INGREDIENTS LIST  

  • 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: https://www.whiskaffair.com/achari-masala. 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)

EQUIPMENT LIST

  • 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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