By Martin Banks
Dev Biswal, the chef-patron of the award-winning The Cook’s Tale restaurant, is giving the public direct experience of hands-on masterclasses.
Participants can prepare their own courses, learn tips and techniques and share stories with fellow food lovers before enjoying their creations together.
Biswal says the classes are perfect for anyone ranging from solo visitors, couples, or friends.
His classes, he told this site, explore themes like seafood, vegan, vegetarian, and gluten-free, offering a “unique way to discover Odia cuisine” in Canterbury, Kent where he is based.
Biswal, owner of The Cook’s Tale in the historic UK city, grew up in Orissa in India and was educated in Calcutta before moving to London, aged 26 in 2003.
He told this site, “Simplicity in Indian cooking requires a deep understanding of science and technique.
“We are inviting people to step behind the scenes and learn the professional secrets that transform raw ingredients into legendary dishes.”
He adds, “It is a chance to learn to cook wholesome, classic Indian dishes. We also show how to cook with rare and unique seafood ingredients from around the world.”
“Since we launched the classes they have proved a big success,” adds Biswal, also owner of Cafe Marrakech in Canterbury who also leads culinary tours at home and abroad through his travel arm The Cooks Adventures.
Included in the price is a 3-hour practical workshop, a recipe booklet and all ingredients.
All cooking equipment and teaching resources are provided in the resto kitchen for use on the day but what participants need to take are sensible, flat-soled shoes. Open toes are not advised. A gift voucher can also be bought for the classes.This can be redeemed on a cookery class or any of Dev’s other culinary experiences..
Dev’s restaurant is recommended by all the country’s top restaurant guides and he was the resident chef on Channel 4 TV’s ‘Superscrimpers’, showing how to prepare gourmet meals on a budget.
The classes include:
- Classic Indian Cookery Class
Sundays & Mondays 5:00-8:30pm
Menu:
Onion Bhajias (Fritters) · Butter Chicken or Chicken Tikka Masala · Chocolate Samosas
- Vegetarian/Vegan Cookery Class
Sundays & Mondays 5:00-8:30pm
Menu:
Dosa · Onion Bhajis · Daal & Vegetable Stew
- Seafood Cookery Class
Sundays & Mondays 5:00-8:30pm
Menu:
Soft Shell Crab
Jumbo Black Tiger Prawn
Spice-Encrusted Wild Sea Bass
https://www.thecookstale.co.uk/book-online
Author: George Shaw
Former BBC journalist and founder and CEO of an award-winning London advertising and PR company for 20 years, providing restaurant consultancy services. Spent a decade as the director of communications of the Asian Catering Federation in the UK and lead judge for its various restaurant and chef awards programmes. Now returned to journalism, specialising in food and travel and currently the Editor-in-Chief for Taste London, Taste Asia, the Good Curry Guide and CEO of International Culinary Guides.