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Master the art of baking French Madeleines

Learn how to make 2 traditional Indian favourites from scratch: paneer cheese and whole-wheat chapatis (also knowns as rotis or flatbreads). You'll learn the process and techniques necessary to making these classic Indian dishes that taste so much better when home-made! 

What to expect:

• Learn to make paneer cheese and chapatis from scratch in this interactive, hands-on workshop with Gitanjali
• Gitanjali will demonstrate the process step by step and provide personalized baking tips

What you need to know:

• The class will be conducted via zoom, you will receive a link to enter the call after booking
• The class will be live-streamed at 12PM (CEST) 
• All ingredients and kitchen tools are mentioned in the section below
• Pricing per person

About your host: "I have a Masters degree in Anthropology of Food, and have worked in the sector of gastronomy and wine for the last 10 years. I did my culinary training at the famous cooking school Ferrandi Paris. I’m currently a freelance food content creator. 

My passion is learning about the history and culture of various recipes and cuisines from around the world, as well as recommending amazing restaurants, passionate chefs, and delicious recipes to everyone around me!"

Learn to make Indian Chapatis & Paneer from scratch

For the paneer:
1 liter of whole-fat milk
1 tablespoon of vinegar

For the chapatis (makes 6):
1 1/2 cups whole-wheat chapati flour (also called Atta, can be found in any Indian store)
A pinch of salt
1 tablespoon of sunflower oil
1 tablespoon of yogurt (optional)
Ghee or butter 

INGREDIENTS

For the paneer: a small pot, a strainer, a bowl (the strainer should fit on top of the bowl), cheesecloth, a plate or cutting board to put the paneer on, something heavy to press it (like a heavy pot or pan), a wooden spoon or spatula that can withstand heat

For the chapatis: a nonstick or cast iron pan, tongs, a big bowl, a rolling pin, a cutting board, a kitchen towel, a chef's knife, a gas stove or otherwise a clean, damp, kitchen towel. A deep plate to keep the chapatis warm in. 

KITCHEN TOOLS

Please gather all of the ingredients before the glass. No other prep is necessary. 

PREPARATION BEFORE THE CLASS

French

Spanish

Simplified Chinese

Traditional Chinese

English

Hebrew

Italian

I have a Masters degree in Anthropology of Food, and have worked in the sector of gastronomy and wine for the last 10 years. 

I did my culinary training at the famous cooking school Ferrandi Paris, as well as the WSET wine and spirits certification (Level 2 with merit).

I’m currently a freelance food content creator (for myself: @gitanjaliroche on Instagram, and for private clients), as well as the C.O.O. of Opnkitchen. 

I’m specialized in digital content, and work in various domains, from recipe development to recipe translation, to community management, and everything in between!

Born in the United States to an Indian father and Syrian/Armenian mother, I moved to Greece when I was 8 years old, and then to France when I was 23. I’ve also lived in Utrecht (the Netherlands), and recently moved to Fontainebleau, a beautiful town in the middle of France’s largest forest, after living in Paris for 10 years.

My passion is learning about the history and culture of various recipes and cuisines from around the world, as well as recommending amazing restaurants, passionate chefs, and delicious recipes to everyone around me!

Learn to make Indian Chapatis & Paneer from scratch

Other experiences by Gitanjali

Cooking classes