Company Name: Ma Indian Cooking
Company Address: 13 Harris Road, Normanhurst, NSW 2076 Australia
Phone: 02 9945 0745 , Mob: 0401 273 877
1) Can you tell us a little bit about you or your company, also about your cooking school / cooking lessons?
Ma Indian Cooking courses represent a passion for cooking and compassion for life. Whilst providing an ultimate culinary experience our classes equip participants with the skills to create vegetarian and vegan Indian cuisine that is delicious, wholesome and fresh.
2) How long have you been in operation and how did you get started in the gastronomy industry?
I have always been passionate about leading a healthy lifestyle through eating healthy and delicious yet ethically conscious food. In 2005 I was approached by an animal welfare organisation to teach vegetarian and vegan cooking. As this was a cause close to my heart, I wanted to share the skills for cooking delicious, vegetarian and vegan food with the wider community and so Ma Indian Cooking classes came about.
3) Can you tell us a bit more about the different cooking lessons, courses you teach?
We offer a range of cooking classes, each covering the classic dishes of various regional Indian Cuisine; from the mouth watering favourites of Northern India, to the royal feasts of the Mughal era, through to the sublime aromas of South India. Each class involves cooking and feasting on hearty meals unique to different regions. For those looking for vegan options, we also run a two-day Vegan Weekend Workshop. All classes include a recipe folder, hands on training and of course, a full scrumptious meal.
3) Learning to Cook is now more popular than ever. Who is your typical student?
Food is such a universal bond, there’s something for everyone in our cooking classes. We have students from all walks and phases of life; from young teenagers wanting to learn the basics of Indian cooking through to grandparents wanting to broaden their culinary expertise. Along with our scheduled classes we also run private courses, allowing people to have a fun day of cooking with a group of their own, we’ve even had Hen’s parties!
4) How would you describe your cooking style and what influences your cooking?
My cooking style is traditional, with recipes that have been used in my family for generations. Cooking for me has especially been influenced by my grandmother, who was known for making even the most simple dish taste delicious. Food is the energy which nourishes and heals our bodies, I therefore strongly believe in the importance of cooking with love, and this is something which I try to encourage.
5) What do you love most about teaching?
I love the fact that along with giving the skills needed to cook delicious food, teaching allows me to contribute to people’s knowledge about the ethics behind what we eat, and its impact on our health and the environment. The classes are also lot of fun, for both those learning and for me personally. It’s so rewarding to see everyone really enjoy cooking, and of course eating.
6) For sure not all cooking schools are the same. What makes your school different… what makes your cooking school unique?
Along with the opportunity for hands-on cooking in a warm and friendly environment, we provide easyto- follow authentic recipes for each of our dishes. We keep our class sizes small, to less than 10 people, making sure everyone receives individual attention. These classes are not just for teaching cooking skills, they provide an experience of the diverse and rich Indian culture.
7) The culinary industry in Australia seems to be booming , where do you see the industry heading in the next years? What excites you of things to come in this industry?
The culinary industry really is booming and as Australians we’ve never been more passionate about food and cooking. In a day and age of lifestyle related diseases it is well known that our eating habits are inextricably linked with our health. The benefits of cooking and eating healthy food areinnumerable so it’s very exciting to see more people taking cooking into their own hands!
8.) What makes a good future chef? and what makes a good student?
I believe anyone who cooks with a good heart can make an excellent chef. By the same token, anyone with the desire to learn, will make a fantastic student.
9) A normal day in a cooking school is….
The day begins with an introduction to the basics of Indian spices, ingredients, utensils, cooking techniques, and Ayurveda – the ancient Indian science of holistic healing. Everyone is given their own folder with handouts and recipes, and a spice starter kit is provided for certain classes. Each of the recipes is explained and then cooked by the participants, with demonstration and guidance given all the way through. Throughout the day there’s plenty of opportunity to mingle and once the meal is prepared everyone enjoys the feast together.
Everything is provided for in the class, all we ask participants to bring is their enthusiasm and appetite!
10) Inspiration, recipes, what are your favourite cooking books?
Any recipe that has been passed down for generations is an automatic favourite of mine. I always enjoy books filled with recipes written by grandmothers and mothers who have spent their time cooking for their loved ones. I believe a fantastic inspiration for a delicious meal is intuition, and I encourage people to let their heart guide their cooking.