Learn to cook Indian food with your senses, your hands and a whole lot of spice intelligence.
Indian cooking isn't about following a recipe. It's about understanding what spices do, how they work together, and when to coax the most flavour out of them.
Join Sneh Roy at Cook Republic Cooking School in Sydney for a 3.5-hour, deeply hands-on Indian cooking experience designed to take you beyond recipes and into the delicious adventure of Indian food.
We'll start at the Spice Bar — a sensory exploration of whole and ground spices where you'll touch, smell and taste your way through their individual flavour profiles. You'll learn how to recognise spices, understand what they bring to a dish and start building your own spice vocabulary.
Then comes Tadka Technique — the magic of blooming whole and ground spices in hot oil or ghee to release their aromas and transform the flavour of a dish.
Next, we'll get into Masala Magic: learning how to combine spices into balanced masalas and understanding how those combinations create the foundations of Indian curries.
Then it's time to cook.
Working in pairs, you'll roll up your sleeves and get seriously hands-on. Across the class, you'll make seven seasonal dishes, rotating through different techniques and preparations, so you learn every single element of the feast.
You'll learn how to build flavour from the ground up — tempering spices, creating masalas, layering aromatics, balancing heat and acidity, cooking curries and getting those little details right that make Indian food truly sing.
And then we sit down together.
We'll enjoy the feast we've cooked with Indian-inspired sides, wine and dessert — most likely warm, syrupy Gulab Jamun with ice cream.
What you'll experience
A guided Spice Bar sensory session
Learn the art of Tadka and blooming whole spices to start and finish a dish
Learn how to build and balance Indian masalas
Hands-on cooking in pairs
Make seven Indian dishes across the class
Learn curry, dal, roti/paratha, sides and spice techniques you can use at home
A relaxed, generous lunch of everything you've cooked
Wine and dessert
All recipes and instructions to take home
Plenty of spice knowledge, cooking confidence and new tricks for your kitchen
This isn't a demonstration where you watch someone else cook. You'll be cooking at your own individual cooking stations.
Come curious. Leave spice-intelligent.
Date - Oct 31, 2026 (Saturday)
Time - 10:00am-1:30pm
Venue - Cook Republic Cooking School in Hornsby Heights, NSW 2077 (Address emailed once booking confirmed)
Food - Morning tea and lunch will be provided. While we will do our best to accommodate dietary restrictions and allergies, we cannot guarantee that all requests can be met. Please feel free to contact us for further information regarding this class before making a booking.
Requirements - Aprons will be provided along with recipes and workshop notes. Feel free to bring your own apron if you prefer. Please wear comfortable clothing and shoes (preferably closed ).
Note - All pricing is inclusive of GST. Please choose carefully, as refunds are not given if you can't come or change your mind. You can, however, send someone else in your place by advising us at least a day in advance. Refunds will only be given if the workshop is cancelled on our end and if you are unable to come on the rescheduled date.
Learn to cook Indian food with your senses, your hands and a whole lot of spice intelligence.
Indian cooking isn't about following a recipe. It's about understanding what spices do, how they work together, and when to coax the most flavour out of them.
Join Sneh Roy at Cook Republic Cooking School in Sydney for a 3.5-hour, deeply hands-on Indian cooking experience designed to take you beyond recipes and into the delicious adventure of Indian food.
We'll start at the Spice Bar — a sensory exploration of whole and ground spices where you'll touch, smell and taste your way through their individual flavour profiles. You'll learn how to recognise spices, understand what they bring to a dish and start building your own spice vocabulary.
Then comes Tadka Technique — the magic of blooming whole and ground spices in hot oil or ghee to release their aromas and transform the flavour of a dish.
Next, we'll get into Masala Magic: learning how to combine spices into balanced masalas and understanding how those combinations create the foundations of Indian curries.
Then it's time to cook.
Working in pairs, you'll roll up your sleeves and get seriously hands-on. Across the class, you'll make seven seasonal dishes, rotating through different techniques and preparations, so you learn every single element of the feast.
You'll learn how to build flavour from the ground up — tempering spices, creating masalas, layering aromatics, balancing heat and acidity, cooking curries and getting those little details right that make Indian food truly sing.
And then we sit down together.
We'll enjoy the feast we've cooked with Indian-inspired sides, wine and dessert — most likely warm, syrupy Gulab Jamun with ice cream.
What you'll experience
A guided Spice Bar sensory session
Learn the art of Tadka and blooming whole spices to start and finish a dish
Learn how to build and balance Indian masalas
Hands-on cooking in pairs
Make seven Indian dishes across the class
Learn curry, dal, roti/paratha, sides and spice techniques you can use at home
A relaxed, generous lunch of everything you've cooked
Wine and dessert
All recipes and instructions to take home
Plenty of spice knowledge, cooking confidence and new tricks for your kitchen
This isn't a demonstration where you watch someone else cook. You'll be cooking at your own individual cooking stations.
Come curious. Leave spice-intelligent.
Date - Oct 31, 2026 (Saturday)
Time - 10:00am-1:30pm
Venue - Cook Republic Cooking School in Hornsby Heights, NSW 2077 (Address emailed once booking confirmed)
Food - Morning tea and lunch will be provided. While we will do our best to accommodate dietary restrictions and allergies, we cannot guarantee that all requests can be met. Please feel free to contact us for further information regarding this class before making a booking.
Requirements - Aprons will be provided along with recipes and workshop notes. Feel free to bring your own apron if you prefer. Please wear comfortable clothing and shoes (preferably closed ).
Note - All pricing is inclusive of GST. Please choose carefully, as refunds are not given if you can't come or change your mind. You can, however, send someone else in your place by advising us at least a day in advance. Refunds will only be given if the workshop is cancelled on our end and if you are unable to come on the rescheduled date.
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