Punjabi
Gravies, dal makhani, naan & kulcha
Punjabi Cooking Classes in Nadiad: Restaurant-Style Food
The five master gravies, restaurant-style paneer dishes, pindi chole, dal makhani and breads.
Restaurant-style cookingDinner partiesConfident beginners
About this class
Restaurant-style Punjabi food is built on a handful of base gravies. Once you can make red, green, white, brown and kadhai gravy properly, dozens of dishes open up. This class teaches the bases first, then the dishes.
If you want to cook Punjabi food the way restaurants serve it, this Punjabi cooking class in Nadiad starts where it matters: the base gravies. You learn red, green, white, brown and kadhai gravy, and then see how they become dozens of dishes. It is a practical route to restaurant-style Punjabi food in your own kitchen, taught step by step by Chef Purna Shah in a vegetarian setting. Hands-on practice means you cook each dish yourself.
The menu is generous. Paneer and vegetable mains include Paneer pasanda, Paneer angaara, Cheese begum bahar, Veg lahori kadhai, Kofta-e-Nargis, Veg jalfrezi, Palak paneer, Navratna korma and Shahi dum aloo. Dal and rice lovers get Dal makhani, Dal fry, Pindi chole, Punjabi rajma and Jeera rice. Breads include Bhature, Amritsari stuffed kulcha, Laccha paratha and Garlic naan, with lassi, Laccha pyaz and Masala papad on the side. Instant pickle and Sirka pyaz are included for the full restaurant table.
This Punjabi food course suits confident beginners, dinner-party hosts and anyone who has wondered why home gravies never taste like the restaurant version. Learning bases first means you can mix, match and plan full menus. Restaurant-style presentation is part of the class too. For dates, fees and batch size, call or WhatsApp us and reserve your place among the Punjabi food classes near you. Expect practical tips you can use at the stove the very next day.
What you will learn
- The five base gravies and how to reuse them
- Dal makhani and pindi chole done properly
- Breads: bhature, kulcha, laccha paratha, naan
- Restaurant-style presentation
Signature dishes
Red gravyPaneer pasandaPindi choleDal makhaniAmritsari stuffed kulchaGarlic naan
Course outline: 28 dishes in 5 modules
Module 1: The five base gravies 5 dishes
Module 2: Paneer & vegetable mains 9 dishes
Module 3: Dal, chole & rice 5 dishes
Module 4: Breads 4 dishes
Module 5: Drinks & sides 5 dishes
Part of these learning paths
Try a recipe from this cuisine
Restaurant-Style Dal Makhani
Creamy, rich whole black lentils and kidney beans simmered low and slow with butter and cream.
Dal Fry with Tadka
Yellow toor dal cooked soft and finished with a sizzling ghee tadka of garlic, cumin and red chilli. Everyday Punjabi comfort with rice or roti.
Garlic Naan on Tawa
Soft, bubbly naan made without a tandoor or oven: a curd-yeast dough cooked on a hot tawa and brushed with garlic butter.
Jeera Rice
Fluffy basmati rice tempered with ghee and cumin seeds, a simple, fragrant side that goes with every dal and curry on the menu.
Kadhai Paneer
Paneer and colourful capsicum tossed in a freshly ground coriander and red chilli masala with onion and tomato, served semi-dry.
Laccha Paratha
Flaky, multi-layered whole wheat paratha with crisp edges and soft layers, rolled, pleated and cooked on a tawa with ghee.
Questions about this class
What will I learn in the Punjabi Cooking Class?
You will make 28 dishes and bases across 5 modules, including Red gravy, Paneer pasanda, Pindi chole, Dal makhani and more. The five base gravies and how to reuse them.
Is the Punjabi Cooking Class suitable for beginners?
Yes. Each module starts from the basics, and experienced cooks pick up technique and finishing tips.
Where are the classes held?
Classes are held at Purna's Kitchen, Harivilla, opposite Gandhi Park, College Road, Vaniya Vad, Nadiad, Gujarat 387003.
How do I book a seat and what are the fees?
Call or WhatsApp +91 90339 11817. Batch dates, fees and seat availability change by class, so we confirm them directly.
Do you teach dal makhani, paneer and naan in the Punjabi class?
Yes. The menu includes Dal makhani, Paneer pasanda, Paneer angaara, Palak paneer, Garlic naan, Amritsari stuffed kulcha, Bhature and Laccha paratha. For dates and fees, call or WhatsApp +91 90339 11817.
What are the five base gravies in the Punjabi cooking class?
The class teaches red, green, white, brown and kadhai gravy, then shows how to reuse them across many dishes. For schedules, fees and batch size, call or WhatsApp +91 90339 11817.
Are there Punjabi cooking classes in Nadiad for beginners?
Yes. Because the class begins with base gravies before the dishes, confident beginners can follow along. For batch timings, fees and what to bring, call or WhatsApp +91 90339 11817.
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Ready to start cooking?
Call or WhatsApp to check upcoming batch dates, fees and seat availability.