Table of Contents
Introduction
India was unlike anywhere I had ever been before, and doing an Indian cooking class was what topped it off for me. After my trip, I now see myself as a reformed Indian foodie, and you will see why with all the dishes I made in my cooking class in India.
I knew that I had to find my way to India at some point in my life. The colours, the smells, the energy, oh and the food! It hits you hard in the best way! After a full day of sightseeing around Jaipur, I decided to join a local Indian cooking class in the evening, and it was one of the best decisions of my trip. I organised the cooking tour through communication with the tour guide.
And so 11 of women headed to our Indian cooking class. It was scary to do the organising and get everyone to meet on time, but I did it. One thing I did learn that day was that planning group tours was not for me LOL!
This post is part of my Cooking Travel Talks series, where I share my cooking travel experiences, where I cook local food in different countries. In India, it was all about the real spices, intense, aromatic, and layered flavours buried into the food.
Post: Indian Food Guide: What to Eat, The Best & Where to Find It In 3 Cities
A Little About My Indian Cooking Class
Indian food is one of the most regionally diverse cuisines in the world, and I LOVE IT! What you eat in Jaipur can look completely different from what you’d find in Kerala or Punjab. But across the board, Indian cooking is built on spice blends, slow techniques, and balance.
In Rajasthan specifically, where Jaipur sits, the food tends to be rich, often vegetarian-friendly, and built around lentils, breads, and warming spice combinations that make sense for the desert climate. Coming from a Nigerian food background myself, I found a surprising number of parallels: both cuisines aren’t shy about spice, and both rely heavily on getting the base, the onions, the aromatics, and the initial cooking of the spices.
What We Cooked
Every Cooking Travel Talks experience leaves me with more than just a few new recipes. The Indian cooking class gave me spicy Indian food packed with spice and flavour. We learned how to prepare four classic Indian dishes:
- Panipuri – A spicy Indian food dish that is known for being a fun street snack, crispy. The puris themselves are these small, hollow, crispy shells, and the fun part is filling them yourself with a spiced, tangy water (often flavoured with tamarind and mint) right before eating them in one go. It’s the kind of food that’s as much about the experience of eating it as the taste itself
- Chicken Biryani – is a fluffy rice layered with actual whole spices, vegetables, and chicken, all cooked together so the rice soaks up every bit of flavour from what’s underneath it. Each bite felt like a celebration. Biryani isn’t just a dish, it’s an event, and you can tell from the amount of care that goes into layering it before it’s even cooked.
- Roti -Learning to roll this flatbread perfectly was harder than it looked, but so rewarding. I’d actually attempted roti once before in South Africa, so I felt like I had a little practice going in, but getting that perfectly even circle and getting it to puff up properly on the heat is a genuine skill that takes years to master. Respect to anyone who makes this look easy.
- Chicken Curry – I wasn’t even thinking about the calories in a Chicken Curry when I was eating this. The dish was my favourite; it was rich, spicy, and comforting. The kind of dish that makes you feel instantly at home no matter where you are. The depth of flavour came almost entirely from toasting the spices just right before anything else went in. Get that step wrong, and the whole dish falls flat; get it right, and you end up with something that tastes like it’s been simmering for hours, even if it hasn’t.
You can book the same Indian cooking class here. I would highly recommend it as it was a real, hands-on experience, not just a demonstration.
6What I Learnt Cooking in India
- Spices are layered – Indians love their spice. Reminded me a little of Nigeria because Nigerian food can also be spicy. It’s not just what you use, but how and when you use them that matters. In the chicken curry’s it’s an absolute must.
- Cooking is intuitive – There weren’t exact measurements; it was about feeling, taste and adjusting. We didn’t speak the same language but we all connected through food. And we shared the food together and ate and got to know one another on a deeper level through food.
- Hospitality is everything – We was treated like family from the moment we walked in. From serving us bottled water to asking us our personal stories lol.
Conclusion Cooking in India
The cooking class in India taught me so much more than just recipes. One that I am truly an Indian foodie who has learnt a lesson in spicy Indian food. Indians love chilli powder, and they are not afraid to use it.
The hospitality in India is rich, and the flavour and warmth of the food tell so many stories, which I’ve touched on throughout this post. I would absolutely recommend doing a cooking class while in India, it adds so much depth to your travel experience and honestly gave me a better understanding of the country in one evening than a week of restaurant meals could have.
Have you ever done a cooking class in India? Or learnt how to cook Indian food yourself? Let me know in the comments, and if you’re planning your own trip, I have a travel guide for where I stayed and the activities I did while in India Have a read here.
And a quick review of the Indian Cooking class I did below:
Looking forward to the next series?
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जल्द बात करेंगे
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4Q: How much does a cooking class cost in India?
A: Prices vary by city and type of experience. In Jaipur or Delhi, group classes typically cost between ₹1,500–₹3,500 (£15–£35). Private or multi-course classes may be higher but still great value for money.
3Q: Is it safe to take a cooking class in India as a solo female traveler?
A: Yes, it’s generally safe especially if you book through well-reviewed platforms like Airbnb Experiences, GetYourGuide, or via your hotel. I recommend choosing daytime classes in central, well-populated areas and always letting someone know where you’re going.
2Q: Do I need cooking experience?
A: Not at all. Most classes are beginner-friendly and hands-on. The goal is cultural immersion, not perfection. You’ll leave with recipes and unforgettable memories even if you burn the roti or Chicken curry!
