The food here is unique, a fusion of French and Tamil traditions that’s very much part of its cultural identity…
The food in Pondicherry is unique, a fusion of French and Tamil traditions that’s very much part of its cultural identity. We created the class so that people could come and learn what Creole food is, what makes it different and how to prepare it. There’s a lot to talk about, but it’s not at all like a lecture – it’s really hands-on and people tell me the three hours goes very quickly.
Once we’ve introduced the story of how Creole cuisine came about, we talk about the dishes that we’re going to prepare together. A lot of them are based around mutton, such as meatballs cooked with coconut milk, curry leaves and so on or deep-fried chops in chickpea batter flavoured with fennel seeds. If people prefer, we can do vegetarian or chicken options; I want to do more with fish as well, as people like it and we’re right by the sea.
Then we get to work! We start by washing and chopping the vegetables – typically beetroot, potatoes, carrots, onions and tomatoes, plus ginger and garlic – and soaking them in vinegar or turmeric water as a disinfectant. Then we start to make the sauces and cook the meat, spices and vegetables and prepare something like a beetroot and egg salad. The last thing we do is bake the Rava cake, which is made with semolina. Finally, we sit and eat all the delicious things we’ve made, which gives the guests a chance to ask any final questions.
Your journey will start with one of our UK team – someone like Malcolm, who's travelled extensively in India. They’ll shape your ideas into the trip of a lifetime. But they won't do it alone. They'll draw on the expertise of our contacts on the ground, connecting you to the people who'll make your holiday one you'll always remember.
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