Bangalore Special: BACK TO BASICS cooking course

Bangalore Special: BACK TO BASICS cooking course


Regular price Rs. 7,500.00 Sale

What is it?

An intensive 3-day cooking course conducted by the well qualified chefs of Slurp Studio. The course will cover the basics of preparing Indian, Continental & Asian food so you’re ready to whip up a full-course feast at the drop of a hat. In this class, we’ll take you through the most fundamental techniques of each cuisine, with the help of which you’ll easily be able to create a whole smorgasbord of dishes!

Who is it for?

Perfect for: 

  • Those looking to learn the essential cooking techniques
  • First time cooks
  • Those looking to hone their cooking skills in a range of cuisines
  • Foodies, home chefs

Why we love this? 

Slurp is focused to help everyone experience the fun and joy of cooking and aims to inspire people to go into their kitchens and cook up a complete meal at home from scratch, with fresh ingredients and locally available produce.

In this 3 day course they take you back to basics which covers extensively the techniques, methods and ingredients required to enable you to produce expert dishes in Indian, Continental & Asian cuisines.

Located in the heart of Indiranagar, the studio offers a beautiful Master Chef like kitchen equipped with state of the art facilities and adorned beautifully with unique up cycled finishing’s and quirky interior touches.

When it's offered?

3 Day Cooking Course

Nov 20, 21, 22 | 11 am to 3.30 pm

If any change in schedule, an associate will call you.

How long is it?

Approximately 4.5 hours each day

Who's included?

You will be joining an existing group that will have up to 10 people. 

If we do not get the minimum no. of required participants for this workshop, the event will be canceled and you will receive a full refund.

Experience Description

Basic set up: Cooking area with multiple cooking stations / Dining Area

Course Details

Day 1: INDIAN 
  • Starters
    • Create Indian starters from marinations - grilled & deep fried
  • Wet & Dry gravy preparations (vegetable & meat dishes)
    • Makhani, Chops Masala and Shahi gravy
  • Rice preparations
    • Pulav & Biryani
  • Breads
    • Tawa & Oven-baked Indian bread
  • Desserts
    • Milk based desserts and baked desserts


    • Soup
      • Cream based soups
    • Grilling
      • Chicken, fish & vegetables
    • Pasta making
      • 2 varieties of pasta from scratch
    • Dessert
      • Warm  and cold dessert

    Day 3: ASIAN

    • Soups
      • Stock preparation for 3 different soups; vegetable & meats
    • Stir frying
      • Preparing vegetables & meats for stir frying
    • Rice and Noodles
      • Tossing of rice and noodles with various accompaniments
    • Sauce preparations
      • Schezwan & Manchurian sauces

    Additional Info:

    Chef Sarabjeet and Chef Faseeulla will be present during the entire event along with staff, guiding, teaching and cooking alongside the participants. 

    About your chefs:

    Chef Sarabjeet – Founder 

    Chef Sarabjeet Singh is a graduate in hotel management from the Christ College. After graduating from Christ College he started working at the Taj West end in Bangalore as a kitchen management trainee. He worked for a year at west end and got a chance to go to America and started working in Hayat Coconut Grove Miami for about 2 years. Sarabjeet also holds the position as the secretary of the Christ University hotel Management Alumni association.

    Chef Faseeulla – Founder 

    Chef Faseeulla holds a degree from the Christ hotel management and College. He graduated top of his batch with a gold medal. He followed his dreams of being a chef from the age of thirteen. He trained to be a chef with the Moghul Sheraton Agra where he worked with renowned chef Mohammed Ali Qureshi of the famous Qureshi Chefs clan and learnt a great deal in traditionally cooking Mughal cuisine. He joined The Grand Ashok group as a kitchen Management trainee and worked for 2 years. Later he worked with the Orange Peel, Bangalore in September 2007 were he set up the entire restaurant menu, training and food designing. Faseeulla also holds the position as the Treasurer of the Christ University hotel Management Alumni association.

    Where it's located

    Slurp Studio: 1079 3rd floor, 12th main road, HAL 2nd stage, Indira Nagar, Bangalore 560038

    What is included

    • Hands on 3 day intensive cooking course led by well-qualified chefs
    • Cooking studio and required equipment
    • Sit down meal to enjoy the food you created
    • Recipes to take home

    What to wear

    Wear something comfortable