Our signature pakoras tend to disappear quite quickly from the plate…
When you come to our family home for a cooking experience, you’re greeted with a shower of petals. My wife and I show you around our temple and some of our family albums if you wish. Then it’s up to the terrace for drinks and pakoras which tend to disappear quite quickly from the plate.
The cooking demonstration itself is done mostly by my wife… I’m there but I’m not of much use at this point. She shows you how to make a curry using local spices and then the famous halva, a delicious pudding with carrot and cardamom. For dinner, we start with salad and a soup like tomato or mushroom followed by two vegetarian curries with seasonal vegetables such as eggplant, pumpkin or okra cooked with the all-important mustard oil. On top of that, there are more ‘continental’ tasting dishes – moussaka and jalfrezi for example – as well as a meat dish and of course rice and daal. There’s no family secret, just fresh ingredients most of which we source from our farm outside the city. Any Indian will tell you that what you eat at someone’s home is totally different to what you’d eat at a hotel because it’s cooked to order and with love.
We tend to dine with you unless it’s a larger group when my sister-in-law joins in, and we move between tables so we can chat to everyone. It’s not just about cooking but the conversations. I’m a political speech writer by trade so you can imagine that the discourse can go well into the evening. My wife and sister however are the best people to talk to about traditions and our culture. They really bring the warmth and hospitality. We recently hosted members from the G20 summit, and it ended with a dance off!
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