Learn to cook authentic curries, chutneys, and Indian breads in this popular East London class. Bengali and Punjabi family recipes taught alongside UK-Indian fusion dishes that define Britain's most popular cuisine.
Mak's Indian Cookery offers hands-on cooking classes in East London teaching the home-cooking traditions of Bengal and Punjab, the two culinary regions most responsible for shaping Britain's longstanding relationship with Indian food. Classes are led by Mak, an instructor whose curriculum draws on family recipes passed through multiple generations, and are designed to reveal the techniques that distinguish authentic home-cooked Indian food from the restaurant versions most familiar to British diners. Classes last approximately three hours and are held in a domestic East London kitchen accommodating small groups of six to twelve participants, creating an informal and collaborative atmosphere suited to complete beginners and experienced home cooks alike. Sessions begin with spice identification — cumin, coriander, turmeric, fenugreek, cardamom, mustard seeds, and regional spice blends — and explanation of how dried, fresh, and tempered spice use differs across Bengali and Punjabi cooking, before moving into hands-on preparation of the session's menu. Participants typically prepare three or four dishes including a meat or vegetable curry, a dal, a fresh bread such as naan or roti, and a fresh chutney, and eat together at the end of the session. Bengali recipes on the curriculum include fish curries using mustard paste and the panch phoron five-spice blend, mishti doi (sweetened yoghurt), and vegetable preparations reflecting Bengal's strong vegetarian tradition. Punjabi recipes include rich tomato and onion-based curries, rajma (kidney bean dal), and tandoori-style dishes adapted for domestic ovens. UK-Indian fusion dishes — butter chicken, balti-style curries, and Brick Lane-style mixed grills — are also covered to place the regional cooking in the context of the Indian food most familiar to British restaurant-goers. Prices range from £75 to £100 per person including all ingredients, a spice bag to take home, and printed recipe sheets for all dishes prepared. Vegetarian and vegan versions of the menu can be arranged with advance notice.
Good to know
- Operator
- Mak's Indian Cookery
Highlights
- Learn authentic Bengali and Punjabi home-cooking techniques from family recipes spanning multiple generations
- Prepare a complete meal of curry, dal, fresh bread, and chutney from scratch in three hours
- Identify and use regional spice blends — panch phoron, garam masala, and Bengali five-spice — that define Indian regional cooking
- Take home a spice bag and printed recipe sheets to recreate dishes independently after the class
- Small-group informal setting in East London with a maximum of 12 participants, suited to all experience levels
Tips for visiting
- No prior cooking experience is required — the class is accessible to complete beginners and experienced cooks alike
- Arrive with a light appetite; participants eat a full meal of the dishes prepared at the end of the three-hour session
- Notify the instructor of spice sensitivities or dietary requirements when booking — vegan and vegetarian versions of the curriculum are available
- Wear clothes that can handle cooking smells as strong spice fragrances are absorbed by fabric and hair
- The East London location is accessible from Bethnal Green, Whitechapel, or Aldgate East stations depending on the specific venue address
Frequently asked questions
Is the class suitable for people who have never cooked Indian food before?
The class is designed for all levels including complete beginners. The instructor explains each technique and the role of each spice before participants begin cooking. No background knowledge of Indian cuisine is assumed.
What regional cuisines are covered in the class?
The class covers both Bengali and Punjabi cooking traditions, which differ substantially in spice use, protein choices, and cooking methods. UK-Indian fusion dishes such as butter chicken and balti are also included to place regional traditions in a contemporary British context.
Are vegetarian and vegan options available?
Vegetarian versions of the class menu are fully available and draw naturally on the rich vegetarian repertoires of both Bengali and Punjabi cooking. Fully vegan versions can be arranged with advance notice by substituting dairy-based ingredients with plant alternatives.
What does the price include?
The listed price covers all ingredients used during the class, a spice bag to take home, printed recipe sheets for all dishes prepared, and the shared meal at the end of the session. Drinks and additional food are not included.