My name is Mary. I was born and brought up in Mumbai (India) with strong roots and influence from Kerala, India - also known as ‘Gods own Country’. I now live in United Kingdom with my other half, Bobby and two beautiful girls, Carisma and Carissa.
A bit of background first : - Way back during my college days, cooking seemed a far off chore to me. But I still used to pay the occasional visit to the kitchen to help my grandmum and mother. I picked up a few bits and pieces in the kitchen and that’s about it.
My rare visits to the kitchen continued even after marriage and I continued to be as dispassionate about cooking as before. I still remember the initial days of my marriage, when I used to call one of my friend and ask her the recipe for “uppma” (savoury semolina). This was the only dish that remained egged on the pot for days to come. Now whenever I think of those days, I have a laugh.
It was only after I had my first daughter that I started my journey into the world of active cooking. Mum, aunties, friends were tapped to get all sorts of recipes. Every Sunday, as a ritual, a call with my Mum was placed and that bought in new recipes.
Flavours, aromas, taste evolved and soon I was seriously into a higher level of cooking. Accolades from my family and friends were another source of inspiration. Whenever and whatever I cooked, my daughters came to me, gave me a thumps up and said, ‘ Mummy, the food tastes lovely and you are the best cook ’.
Those words with the best of intention boosted my confidence warmed the cockles of my heart and I went on trying.
Today, I enjoy cooking enormously and have done for my family and friends. Am keen to share this abundant knowledge of cooking and the desire to teach people Indian cooking and understanding spices in such a way that you will soon be cooking confidently and probably without the need to measure each spice. The best thing about Indian cooking is, once you have befriended the spices, you can play around with them and still the dishes will taste just perfect.
Indian cooking is something that can be kept simple and tasty. You can learn a few dishes to complete the art of Indian cooking that is entirely up to you and your interest.
So if you would like to learn the art of Indian Cooking with simple and minimum effort and maximum outcome, give me a call or drop me a mail. Classes are generally on Saturday's, one to one or in pairs.
I hope I can inspire you to get on in a convenient way to cook tasty Indian food and savour it.
Mary Pannapara
_
A bit of background first : - Way back during my college days, cooking seemed a far off chore to me. But I still used to pay the occasional visit to the kitchen to help my grandmum and mother. I picked up a few bits and pieces in the kitchen and that’s about it.
My rare visits to the kitchen continued even after marriage and I continued to be as dispassionate about cooking as before. I still remember the initial days of my marriage, when I used to call one of my friend and ask her the recipe for “uppma” (savoury semolina). This was the only dish that remained egged on the pot for days to come. Now whenever I think of those days, I have a laugh.
It was only after I had my first daughter that I started my journey into the world of active cooking. Mum, aunties, friends were tapped to get all sorts of recipes. Every Sunday, as a ritual, a call with my Mum was placed and that bought in new recipes.
Flavours, aromas, taste evolved and soon I was seriously into a higher level of cooking. Accolades from my family and friends were another source of inspiration. Whenever and whatever I cooked, my daughters came to me, gave me a thumps up and said, ‘ Mummy, the food tastes lovely and you are the best cook ’.
Those words with the best of intention boosted my confidence warmed the cockles of my heart and I went on trying.
Today, I enjoy cooking enormously and have done for my family and friends. Am keen to share this abundant knowledge of cooking and the desire to teach people Indian cooking and understanding spices in such a way that you will soon be cooking confidently and probably without the need to measure each spice. The best thing about Indian cooking is, once you have befriended the spices, you can play around with them and still the dishes will taste just perfect.
Indian cooking is something that can be kept simple and tasty. You can learn a few dishes to complete the art of Indian cooking that is entirely up to you and your interest.
So if you would like to learn the art of Indian Cooking with simple and minimum effort and maximum outcome, give me a call or drop me a mail. Classes are generally on Saturday's, one to one or in pairs.
I hope I can inspire you to get on in a convenient way to cook tasty Indian food and savour it.
Mary Pannapara
_