DelhiFood

17/05/2026

Do you want to learn how to cook authentic Indian food?

Spend a relaxed afternoon learning how to cook an Indian meal from scratch. The cookery classes (including a trip to explore ingredients at a local shopping centre) are held in my home kitchen in West Hove, which is fully equipped for Indian cooking. The precise location will be provided on booking.

The next classes are on the 24th of May, 7th and 21st of June, 5th and 19th of July. To book please email Priya at [email protected].

We will start with a trip to a local shop to explore spices, herbs, vegetables and other ingredients. The lessons will be scheduled on a Sunday at 10:30 and cost £120 per person. We will finish around 16:00 or later depending on your pace (no one will be rushed!). You will take away the food you cook to enjoy at home after the lesson!

Groups will be offered a concession. Advance booking is essential – please email the host Priya Deshingkar at [email protected]

The course includes the following elements:

Learning about the spices and other ingredients and how to choose the best.
Techniques for making your curries taste authentic
Roasting and grinding ingredients to make fresh spice mixes and pastes
Cooking a three course meal
A starter – pakoras,
A main dish – chicken curry, fish curry or a dal with a raita and basmati rice
A dessert –
This is a suggested list – if there is anything in particular you would like to cook please let me know.

14/05/2026

My next supperclub is on the 13th of June in the heart of Hove. The theme is regional Indian classics. £45pp plus eventbrite booking fees. Book here  https://www.eventbrite.co.uk/e/regional-indian-spring-supper-club-13-june-1900-2200-45-pp-byob-tickets-1989327517155

Enjoy a seven course feast of regional Indian classics.
We’ll begin the evening with Papdi Chaat, a spicy streetfood dish of crisp crackers, potatoes, chickpeas and yoghurt dressed with homemade tamarind & jaggery and mint & coriander chutneys, just the way they are made in Old Delhi. This will be followed by melt-in-the-mouth Murgh Malai Tikka (grilled chicken pieces in a creamy spiced marinade; Keema Pav, a popular streetfood in Mumbai made of minced goat meat (I am making it with beef for the supper club); Dal Makhni or Black Dal, everyone's favourite restaurant dal in India; Sag Paneer, the ultimate Punjabi dish of ground spinach and greens cooked with paneer (Indian cheese); Khushbudar Sada Pulao, fragrant basmati rice cooked with whole black & green cardamoms, tejpatta, cloves and cassia bark.
We will finish the meal with a decadent dessert - Motichoor Parfait, a heavenly combination of Motichoor Laddoos (balls made of gramflour droplets fried in ghee and dipped in syrup) on top of a cardamom-flavoured parfait.

30/04/2026

A few snapshots from my supper club last Saturday.

27/04/2026

20/04/2026

11/04/2026

Read my memories about this delicious treat from the streets of Old Delhi and its surprising history!
https://priyadeshingkar.substack.com/p/coconut-macaroons

macaroons

01/04/2026

These are the celebrated Galawati Kababs that I am serving at my next supper club on the 18th of April in . They look brown and boring if you havent come across them before. It may surprise you to know that they contain a harmony of aromatic spices including nutmeg, mace, saffron, black cardamom, cassia and others. They also contain perfumes like kewra and rose and to add richness they contain cream and cashew nuts. After all, they were cooked for a Nawab. The beautifully soft texture is achieved by tenderising the meat with green papapya. So they are anything but boring and if you want to taste the real thing, come to my next supper club. The booking link is in my bio.

These kababs capture so much of the ethos and philosophy of Indian food - taste is the most important part and it should show the skill of the cook. Appearance does matter but it certainly does not trump taste.

28/03/2026

Old Delhi & Lucknow supperclub — 18 April, £45. BYOB. 19:00–22:00 in the heart of Hove. To book, check out the link below. Come with me on a springtime culinary wander through the lanes of Old Delhi and Lucknow. This season brims with festivals, a celebration of neighbourliness, love and devotion reflected in lively street foods and lavish home feasts. Eid, Holi, Navratri and Mahavir Jayanti have just passed, and I’ve put together a menu of favourites to honour this sacred period.

https://www.eventbrite.co.uk/e/old-delhi-and-lucknow-supper-club-18-april-1900-2200-45-pp-byob-tickets-1986128078548

We’ll kick off with Matar Kachori: round, deep-fried wholewheat parcels filled with spiced peas, served alongside a zesty tomato chutney. For meat-eaters there’s Galawati Kabab — legendary melt-in-the-mouth lamb mince kababs tenderised with green papaya, layered with fragrant spices and a whisper of rose — served with paranthas, plus Murgh Dum Pulao, cooling raita and a fiery green coriander chutney. Vegetarians will enjoy Gobhi Masala, cauliflower cooked in classic Delhi style with paranthas, accompanied by Walnut & Paneer Pulao, raita and the same hot green chutney. We’ll finish with the Old Delhi classic Shahi Tukde: bread pieces shallow-fried in ghee, soaked in cardamom syrup and finished with reduced milk and chopped nuts.

Bring your own bottle to make the evening even more special with friends and family. Reserve your place now — I’d love to share this feast with you.

22/01/2026

Attended a fantastic book launch yesterday to celebrate Mallika Basu’s latest book IN GOOD TASTE. This couldnt have been more timely as we are all worrying about where our food comes from, what its doing yo the planet and our health. She has a way of making complex issues very accessible. Recommended reading for anyone with an interest in food and the environment. Get your copy now!

23/11/2025

Another supper club done! Seen here some of my lovely guests about to tuck into the Samosa Starter. I made both Keema and the classic potato and peas version. The homemade pastry does make them! They had wild venison biryani for the mains, served with shorba and hari mirch ka raita. Vegetarians had paneer biryani. I was worried that the venison was too dry but it turned out to be very tender and succulent which was a relief. It went down very well. We finished the meal with homemade badam katli (pictured) - softer than shop-bought badam katli but delicious and moreish! .