North IndianKitchen

with Rohit Ghai

North Indian cuisine’s rich, creamy gravies and powerful, warming spices and tendency to use bread over rice makes it truly stand out from the rest of India.

£64.99

OMA IS YOUR PLACE TO EXPERIMENT

LEARN TO COOK NORTH INDIAN

Step into a North Indian Kitchen with everything you need to know to take your cooking to the next level.

Cook like a North Indian chef, with authentic pantry ingredients, stories, recipes and video masterclasses with Rohit Ghai.

BITESIZE LEARNING | FREE DELIVERY | FOR ALL LEVELS

What’s in the course?

The Oma Volume

Marinade in stories and recipes from masters of Indian Cuisine, including:

  • Stories, such as ‘Anglo-Indian curries’ – an excerpt from The Philosophy of Curry.
  • Classic recipes, such as Vada Pav, paratha and kheer.
  • And more.

Authentic Ingredients

The course includes the hard to find ingredients:

  • AJWAIN (CAROM SEEDS) – 50g (v)(gf)
  • AMCHUR (MANGO POWDER) – 50g (v)(gf)
  • ASAFOETIDA – 50g (v)
  • GARAM MASALA – 50g (v)(gf)
  • GRAM FLOUR – 500g (v)(gf)
  • KASHMIRI CHILLI POWDER – 50g (v)(gf)
  • TOOR DAL – 500g (v)(gf)
  • FENUGREEK – 40g (v)(gf)

Members Area Access

Your exclusive platform hub with background to the cuisine, ingredient deep dives, additional recipes and 4 video tutorials from Rohit Ghai;

 

TADKA DAL | JEERA ALOO | FISH AMRITSARI | CHICKEN TIKKA MASALA

 

Watch Trailer

Have some questions about our courses?

View FAQS

Unique Insights

Meet our contributors

01.

Rohit Ghai

Michelin-starred chef and restaurateur, following a hugely successful decade on the London restaurant scene, Rohit now has several restaurants, including the much-acclaimed Kutir.

02.

Ren Patel

Indian cookery school teacher and self-proclaimed ‘Queen of Spice’, Ren strongly believes that once you ‘understand’ spices, the scare factor is lifted from Indian cooking.

03.

Lorna Nanda Gangotra

Founder of The Little Indian Kitchen, chef and Indian cookery school teacher, Lorna is passionate about how central food is to bringing family and friends together.

04.

Sejal Sukhadwala

London based food writer and author of ‘The Philosophy of Curry’, Sejal has written for magazines and newspapers, such as the Guardian

05.

Dipna Anand

Celebrity chef, author and co-owner of ‘Brilliant Restaurant’ in Southall, Dipna recently opened a new site in Somerset House, London.

with Rohit Ghai

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