All tickets for Monday 11th Dec are now allocated. The next Kitchen Lab event is a KL Techniques session on 29th Jan, hold the date, more details to follow...

A warm welcome to the Kitchen lab!

With my guest - hosts Dr. Nader Mehravari and Prof. Samar Khatiwala

For a Kitchen Lab on "the Persian and Indian Culinary Connection” 

As we dive into the impacts of Persian cuisine on Indian culinary practices, Nader and Samar will share the similarities and commonalities between these cuisines.

From Nadar:

'My all-time favorite Persian cookbook is  The Legendary Cuisine of Persia  by Margaret Shaida . Margaret was a native of the United Kingdom who lived in Iran for 23 years. Her 1992 cookbook “The Legendary Cuisine of Persia” was the first English-language Persian cookbook with extensive and accurate historical culinary information about Persian cuisine. Before passing a few years back, she was a regular contributor to OFS.

Naomi Duguid has a relevant cookbook titled: Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan

Another link that might be of interest How to Stock a Persian Pantry .'

From Samar:

'In general I'd be very suspicious of a cookbook on 'Indian' cuisine (like a European might be about  'European' cuisine). Anyway, I'm afraid I don't have a favorite Indian cookbook or even one that I consult regularly. (Plenty of patisserie and baking books though!) Cookbooks are not common in India (we had this discussion on the OFS site earlier in the year if you remember).

That said, my first port of call is usually Tarla Dalal, the most famous Indian cookbook writer  and who has dozens of book. And one book that I like a lot is Dal Kadhi by Sanjeev Kapoor

The best place to learn about Indian food is YouTube (the amount of invaluable information there is nothing short of astonishing), followed by Facebook and WhatsApp'.

It’s going to be a festive cultural cookalong with beautiful recipes -  so take out your aprons, pots and pans and stay tuned for more info.