Ideas for group, corporate & Team Building classes
Classes are subject to a minimum of 12 people. We can accommodate up to 4 groups in Sunninghill of between 6 and 12 people per counter, each cooking the same 6 dishes. Every person gets to participate in the preparation of the dishes. (Subject to our general terms and conditions.) Classes run in the mornings from ±09h00 and in the evening, from the latest 18h00 (or at earlier times convenient to clients), and run for approximately 3–3½ hours, including eating the meal prepared, at the end of the class.

What is included in the price?

• Extensive notes and recipes;
• All ingredients and full aprons to wear while cooking (we also have branded aprons for sale and with enough lead-in time can have these embroidered with company logos)
• Teas, coffees and soft drinks in the morning classes; limited white and red house wine by the glass, and soft drinks in the evening classes;
• The meal at the end. Bring only your enthusiasm and willingness to learn.

Only specially marked menus are suitable for vegetarian and halaal, please note that our other classes are not vegetarian and halaal friendly – see also terms)

Indian

Class 1 (code Ind 3/1) -R 4 490 per counter excluding VAT). – available as halaal, see terms.

• Lamb kofta - miniature meat balls, with mint chutney.
• Kashmir chicken - a mild dish combining spice nuts and yoghurt, very rich.
• Dahl - lentil stew popular throughout India .
• Basmati rice – basic staple with most Indian meals.
• Chapatis - basic unleavened flat bread.
• Tomato and onion salad - found on most Indian and Pakistani dinner tables.
• Rice pudding - one of India ’s most popular desserts.  

Class 2 (code Ind 3/2) - (R4 490 per counter excluding VAT) – available as halaal, see terms. Vegetarian friendly if the dish marked with ** is not eaten by the relevant party .

• Potato patties - popular street food, with chutney.
• Lamb korma ** - mild slow cooked curry in an almond yoghurt sauce.
• Soya korma - a rich vegetarian curry, full of goodness.
• Shredded greens - quick dish ideal for any curry meal.
• Pulao - elaborate festive dish with almonds, raisins and peas.
• Yoghurt and mint dip - refreshing, perfect with meat dishes.
• Sago pudding - a good hot weather cooling dessert.  

Class 3 Competition Cooking - Indian Basket (code Indcc 3/3)– (R 4 490 per team excluding VAT)

• including assorted vegetables, spices, yoghurt, milk, lamb, lentils and rice.

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