For almost 40 years, Vinder Balbir shares the secrets behind them all at her regular cooking classes. Pearls of sub-continental wisdom include how to master marinating lamb, prepare dal, and get your tamarind chutney just right, recently she also introduced the art of creating contemporary and fusion Indian recipes. Each of the four sessions includes tutelage in four dishes, a recipe folder, full Indian lunch, and a B500 gift voucher to dine at Mrs. Balbir’s Sukhumvit Soi 11/1. Cooking classes available in both English or Thai.

All classes will include :

A recipe folder
All the ingredients for cooking
An apron
A 500 Baht gift voucher to dine at Mrs Balbir’s
Full lunch or dinner included

Private Cooking Class
Per session – 8,500 Baht
Date & time upon your preference
1-2 people

Group Cooking Class
Per person – 2,500 Baht
6-12 people

Choose a Full Course of Four Sessions and receive a Certificate upon completion

Weekday classes start at 10.30 am | Saturday classes start at 2.30 pm

Class One

Cheese Samosas
Pastry stuffed with 2-3 different types of cheese, spices, herbs including paneer.

Tamarind Chutney
Tamarind sauce cooked to a sweet, sour and spicy taste.

Chicken Vindaloo
Large pieces of chicken with tender potatoes, cooked in a hot blistering tangy sauce.

Bombay Potatoes
Potatoes sauteed in curry leaves and a variety of spices.

Indian Ice Cream Kulfi
Homemade ice cream with fresh mangoes, saffron and pistachios.

Class Two

Murgh Methi Malai Kebab
Grilled pieces of boneless chicken marinated in hung yogurt, cheese, cream, flavored with fenugreek leaves.

Tomato Chutney
Fresh grilled tomatoes cooked with spices and chili.

Dal Makhani
Black lentils sauteed in butter and cooked with tomatoes, cream and spices.

Baigan Bharta
Grilled eggplant cooked with spices.

Mint Pilau
Basmati rice cooked with crispy mint and herbs flavored with lime juice.

Class Three

Indian Bean Salad
Broad beans with sesame seeds, roasted peanuts and spicy dressing.

Kashmiri Papadam Roll
Stuffed papadam consisting of raisins, nuts and vegetables. Served with chili tomato chutney.

Goan Navaratan Korma
A selection of colorful vegetables cooked in exquisite cordial sauce.

Methi Matar Malai
Combination of fenugreek leaves and fresh green peas in a soft creamy sauce.

Kaju Pilau
Basmati rice cooked with cashew nuts, saffron, cardamon and rosewater.

Class Four

Tandoori Chicken Tikka
Pieces of boneless chicken, marinated in yogurt with spices and grilled.

Mint Chutney
A mint dip accompanies any kind of appetizer dish.

Chicken Tikka Masala / Butter Chicken
Tandoori chicken tikka slowly simmered in our gravy.

Bhindi Bhaji
Fried okra cooked with chunky pieces of tomatoes and onion in spices.

Peas Pilau
Basmati rice cooked with fresh green peas and seasoned with cumin seeds.

Class Five

Cooking with Paneer
Learn how to make and store your own homemade cottage cheese.

Kashmiri Paneer Kebabs
Cottage cheese marinated with spices, raisins, nuts moulded into croquettes and deep fried.

Sag Paneer
Spinach and cottage cheese curry.

Channa Masala
Chickpea curry cooked in Punjabi northern style.

Bhatura Bread
Leavened deep fried bread that goes well with the chickpea curry.

Class Six

Chicken Korma
Chicken cooked in soft creamy sauce with a selection of mild spices.

Mint and Lemon Basmati Rice
Long grain Basmati rice, flavored with fresh lemon juice, saffron and fresh mint leaves.

Pineapple Raita
A yogurt side dish flavored with roasted spices and cubes of pineapple.

Salmon Amritsari
A popular Indian fried fish in chickpea batter and a great appetizer.

Indian Rice Pudding Kheer
Homemade rice pudding flavored with rosewater, cardamon and nuts.

Class Seven

Cooking with Lamb
Learn how to marinate and cook tender lamb.

Lamb Rogan Josh
Boneless lamb pieces, simmered in a sauce made with onions, yogurt and spices.

Hyderabad Lamb Biryani
Lamb is marinated and then layered with cooked Basmati rice.

Red Onion Pickle
Shallots cooked with vinegar, sugar and pickled.

Light and healthy whole wheat grilled bread that compliments most curries.

Class Eight

Mixed Vegetable Pakoras
Popular Indian vegetable fritters dipped in spiced gram flour batter and deep fried.

Tamarind Chutney
Tamarind sauce cooked to a sweet, sour and spicy taste.

Chicken Vindaloo
Large pieces of chicken with tender potatoes, cooked in a hot blistering tangy sauce.

Mixed Vegetable Jalfrezi
Sauteed fresh vegetables cooked with cumin, garam masala and additional spices.

Gajar Halwa
A traditional and delicious Punjabi dessert made with carrots, milk, sultanas and nuts.

Class Nine

Learn about the Indian Tandoor Clay Oven

How to make Naan Bread
Plain naan, butter naan, garlic naan, flat leavened bread (plain) / topped with fresh butter / topped with zesty garlic and cilantro.

Tandoori Chicken
Chicken on the bone marinated in yogurt, ginger, garlic, lemon juice extract, spices and roasted over charcoal in tandoor clay oven.

Tandoori Lamb Sheekh Kebabs
Finger rolled minced lamb skewered in tandoor clay oven.

All cooking classes are held at Mrs Balbir’s Sukhumvit Soi 11/1 .
For further information please contact 081 835 6553 or email us at