October is finally here, which means the preparations for Diwali will soon begin in every household. From arranging or making the Diwali special sweets and snacks to decorating the house, the festivity this year is a little extra special, not just at your home but even at Start2Bake, IFN's sister brand. In lieu of all the jubilation, this month we've lined up 9 classes, centric to the celebrations. Instructed under the guidance of chef Bhuvneshwari Saigal, we bet these classes will definitely spruce up the festivities in your household.
Bhuvneshwari Saigal, a dynamic and vibrant personality by nature is a cuisine chef, who specialises in Culinary Research and Education. After having worked at the prestigious Celini, Grand Hyatt, Frangipani and The Trident, Nariman Point, she found her niche in education and research. She went on to work with Foodhall Cookery Studio as a chef instructor and has conducted numerous workshops for both beginners and professionals. Currently, she works in the food media sector and also freelances as a food content strategist.
Read on to know more details about her classes.
Festive mithai special If you are hosting a Diwali party this festive season and would love to make quick and classic easy mithais for the occasion, with this class you can, master the art of making crowd favourite sweets like kaju katli and moong dal halwa from the comfort of your home. In this workshop chef Bhuvneshwari's main focus would be to simplify each mithai for you. With classic hits like a caramelised milk peda or introducing a fun twist to the traditional jalebi, chef Saigal will share all her tips and tricks fun and festive workshop! Date: 4th October, Tuesday Cost: Rs 1,499 inclusive of GST Time: 3:30 pm to 5:30 pm To sign up click here
Festive inspired cupcakes Have you ever contemplated mixing Indian flavours with gourmet desserts? If so, we have the perfect class for you. Learn how to incorporate different flavours and create your own gourmet cupcakes with a desi twist. In this workshop you will be taught how to make 3 sponge cake bases—like a decadent carrot sponge cake—gajar ka halwa cupcake, cream cheese frosting, a vanilla pistachio sponge cake base, saffron srikhand filling, whipped cream frosting and more. You will also learn how to elevate each cupcake by adding different components like fillings and frostings to them.
Date: 6th October, Thursday Cost: Rs 1,499 inclusive of GST Time: 3:30 pm to 5:30 pm To sign up click here
Festive hand-rolled truffles Ever wondered how you could make melt-in-the-mouth truffles from the comfort of your home? Join us for this particular class, where you get to decode the tricks of the trade to learn just that! This workshop will focus on helping you get the ratios right to master the art of making truffle ganache. Along with this you will also learn how to incorporate different flavours and techniques to garnish them. Please note that the mawa cake used in the recipe will be store-bought. Date: 8th October, Saturday Price: Rs 1,999 inclusive of GST Time: 3:30m to 5:30pm To sign up click here
Party special bread-baking If you are hosting a party, bread-baking will always go hand in hand. And these recipes are here to make for the perfect appetiser or accompaniment you'll be needing for your table. In this class, you will learn how to make three different doughs. We will talk about the specifics of each ingredient that is used and will also cover in detail how to incorporate different flavours to these recipes. Date: Wednesday, 12th October Price: Rs 999 inclusive of GST Time: 3:30pm to 5:30pm To sign up click here
Fruit-based desserts It is hosting season & what better way to use all the fruits available than to add them to different delectable desserts? Come learn how to make these quick yet delicious desserts in this workshop. Here you will learn how to incorporate different fruits into desserts that can be served warm or cold. Chef Saigal will also guide you on how you can use these recipes to make individual portions or for a family occasion. Date: 15th October, Saturday Price: Rs 2,499 inclusive of GST Time: 3:30pm to 5:30pm To sign up click here
Festive inspired teacakes Who doesn't like the aroma of freshly brewed tea and baked cake, right? Mid-day tea breaks always call for a slice of cake and these recipes make for the perfect snack. Chef Saigal will cover the basics of baking pound cakes. From understanding the ingredients and using them at the right temperature to incorporating them perfectly into the batters, this workshop covers the A-Z of baking delightful teacakes. Date: 20th October, Thursday Price: Rs 1,999 inclusive of GST Time: 3:30pm to 5:30pm To sign up click here
Festive cookies Your cookie jar deserves to have these toothsome treats in them. Join this workshop to learn how to make 100% egg-free cookies at home. Here you will learn to make an assortment of cookies employing different methods to make cookie dough. Chef Saigal will talk about how one dough can be used in different ways to help you bake cookies, which will also cover a wide range of flavours. Date: Wednesday, 19th October Price: Rs 999 inclusive of GST Time: 3:30pm to 5:30pm To sign up click here
Halloween special goodies Hop onto this class if you're one among us who are excited for Halloween, at least a month before it arrives and are a tad too particular about the treats being handed out to guests that day! Winter is around the corner, and it's only fair to use spices in our desserts. In this class you will learn how to make your own pumpkin spice mix at home and prepare desserts that are wholesome and can be served warm or cold. Date: Friday, 21st October Price: Free Time: 3:30pm to 5:30pm To sign up click here
This festive season which class would you be signing up for?
Shreyasee who has always remained a foodie has now embarked upon the journey of channelling her love for the same through her writing. An ardent theatre-lover, she's always on the look-out for new avenues to express her creative self. Apart from writing and working on social media, she also never misses an opportunity to crack a joke, every now and then.