India’s first École Ducasse campus is all set to host its culinary workshop on Kayastha cuisine at its world-class institute in Gurugram. The masterclass, presented by École Ducasse India in collaboration with Rocky Mohan’s Chef Pin, will be held on Saturday, 17th September at the ISH campus. The five-hour workshop is for all those keen to know about Kayastha communities through cuisine, and discover the authentic history of their food. The menu for the day has been specially curated by the founder of Chef Pin, food connoisseur and author, Mr. Rocky Mohan.
Known for its distinct cooking techniques like bhuna, dum and dhungar, Kayastha cuisine is an interesting blend of Mughlai, Afghani, and Turkish food with a subtle colonial influence. The workshop will be conducted by ISH alumnus and expert home chef, Shipra Mathur and features recipes to represent the true culture of her people. On the menu are an array of vegetarian and meat dishes including a rich keema aloo tikki, dal sultani and Nargisi kofta. The engaging workshop will be followed by an exquisite lunch of mutton yakhni pulao, paneer lajawab, Shahi malai murg, ajwain paratha and some sweet malpua.
While preparing their food, participants will learn to add whole spices and bring out subtle flavours in each dish. They will be taught to cook with cashews, almonds and pistachios and turn them into delicious pastes. Members will also learn to identify quality produce, work with fresh ingredients and prepare them in the best ways possible.
Similar to the programmes taught on campus, the workshop is designed around immersive learning experiences. Participants will gain insight into professional work settings while improving their cooking skills. The session will include all the ingredients, utensils, and equipment and shall be conducted at the campus’ professional training kitchens. At the end of the workshop, members shall be presented with a Certificate of Participation by École Ducasse India and Chef Pin. Along with this, they will take home a complimentary bag of delicious goodies, a branded apron and recipe notes from the chef.
Here’s what the Dean of Culinary Studies, École Ducasse India, Dr. Zubin D’Souza, had to say about the workshop, “The workshop shall celebrate the rich heritage of Kayastha cuisine as participants will learn to prepare traditional dishes and discover their inner chef in this one-day workshop. The masterclass is part of an exciting series of culinary and pastry-making workshops. They are open to the general public, including students, parents, working professionals, and anyone with a flair for cooking. Exclusive culinary workshops for corporates, high schools, and children between 8 to 12 years are to be curated shortly. Such hands-on training forms the perfect platform for a flourishing career in culinary arts. At the same time, it allows each participant to enter the world of Ducasse and experience the first École Ducasse campus in India.”
Talking about the workshop, the founder of Chef Pin, Mr. Rocky Mohan, says, “Kayastha cuisine has so much to offer as it amalgamates the various culinary traditions of India’s past dynasties. Through the live sessions and our conversations over lunch, I want the learners to appreciate the cuisine’s historical nuances and cooking styles. We at Chef Pin are forever looking for ways to support talented home chefs and we are proud to have expert home chef Shipra Mathur conduct this masterclass at École Ducasse’s excellent facility.”
Food enthusiasts from around the country are invited to come and experience culinary excellence at École Ducasse ISH Gurugram, which is located at Indian School of Hospitality’s campus. Participants will get to work with the latest cooking equipment in the finest facilities and training kitchens. The workshops usher in a broader rollout that will see the establishment of École Ducasse Studios across key cities and the second campus in India.
