Hands-On Maharashtrian Cooking Classes in Mumbai
Forget the usual restaurant spices. Join me in my Santacruz kitchen to chop, chat, and learn the real secrets of my Aai's Maharashtrian and Kolhapuri recipes.
Everyone gets involved in the prep work. Here, guests are learning to chop vegetables for a traditional Maharashtrian dish during one of my hands-on cooking workshops in Mumbai.
The best part of my cooking classes is the connections we make. I love welcoming travellers into my home and sharing stories and laughter over the stove.
A happy guest and a new friend after a successful cooking session. It's moments like these that make my work so fulfilling.
A couple proudly showing off the dishes they cooked from scratch in my kitchen. They learned to make a rich curry and a spicy dry dish, ready to take the recipes home with them.
The moment of truth. Before we eat, everyone wants to capture the beautiful meal they've created. These travellers from Japan were excited to document every part of their Maharashtrian thali experience.
A full table of happy guests from around the world, ready to enjoy the feast they helped prepare. This is what my home dining experience is all about: community, culture, and delicious food.
In my element, guiding guests through a recipe. I make sure everyone understands the process, from roasting the spices to the final garnish.
The full Mumbai experience. For my tourist guests, the adventure often includes a thrilling auto-rickshaw ride through the city's bustling streets to get to my class.
About My Mumbai Kitchen: Hands-On Cooking Classes
These sessions are not about watching a demo. You will be right here at my counter grinding fresh masalas for 'Vatan' and learning how to get that perfect 'Tari', the floating spice oil, on your Kolhapuri curries. We keep the groups intimate, so expect a proper hands-on workout and a hearty feast of what we cook together, all served in the comfort of my home.
When you book a class with me, you are not just learning a recipe. You are stepping into my home for a few hours to understand how Maharashtrian food works. Whether we are tackling a spicy mutton gravy, perfecting the folds of a soft Ukdiche Modak, or balancing the heat in a dry vegetable dish, the focus is always on technique. We talk about why we use specific chilies, how to select fresh produce, and the difference between commercial spice mixes and the ones we grind ourselves.
For those who want the full experience, we can even start the day at a local market in Dadar or Vakola. We will hunt for fresh seafood and indigenous vegetables together before heading back to the kitchen. It is messy, it is fun, and by the end of it, you will sit down to eat everything we prepared on a traditional banana leaf or thali. Whether you are a tourist looking for a slice of local life or a Mumbaikar wanting to cook better at home, my doors are open. No formal setup, just good food and stories.
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