Biryani Workshop with Chef GJ
Biryani Workshop with Chef GJ
Saturday, May 3rd at 5pm
Delve into a classic Indian dish in this demo style workshop with Chef GJ. Biryani is a common Indian dish consisting of layered rice with meat, vegetables and spiced with saffron and cardamom. If you would love to be able to recreate this dish at home or never even tried Biryani, this evening will be a provide a unique opportunity to taste and learn how to make authentic Biryani. Indian cooking classes offer an opportunity to immerse yourself into the vibrant and diverse world of Indian cuisine. Discover the art of creating complex and flavourful spice blends along with new techniques and recipes.
Your menu covers:
Dum Chicken Biryani: Marinated chicken with layered rice, saffron, fried onions and toasted cashews
Baingan Mirchi Salan: Baby eggplant and serrano with curry yogurt
Aloo Raita: Steamed potato and pomegranate with yogurt and roasted spices
Sooji Halwa (Dessert): Semolina pudding with saffron, raisins, cashew, and almonds
Please use your email at checkout if you'd like to receive a reminder about this class.
You are reserving a seat in a non-refundable class, please review all of our terms and conditions below.
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Class Terms & Conditions
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Refund Policy
Since we purchase and prepare food based on number of tickets sold, there are no refunds, exchanges or credits given for purchased classes. However you are welcome to transfer your seat to someone else! Please inform us of any changes.
In the rare case that we have to cancel the class due to an emergency or illness with the chef, we will provide you a full refund to the original form of payment.
Age Restrictions
Classes are open to all ages. Children must be 12 years or older to attend class without a parent or guardian. Anyone under the age of 12 must be accompanied by a parent or guardian, both the child and parent/guardian must have a purchased seat.
If indicated, your class will include a wine pairing that will be served only to adults over the age of 19, please be prepared to show ID. There is no discount for minors or those who choose not to have wine, but alternative non-alcoholic beverages will be provided!
Allergen Information
We cannot guarantee the absence of any allergens in our kitchen, on our work spaces or tools.
If you have a severe allergy, please use your judgement if you feel safe to attend. You are welcome to participate, take notes, learn some new skills and take your food home for others to enjoy! Eating food is done at your own discretion.
FAQ
- What if I can't make it? We do not offer refunds, exchanges or credits, but you can transfer your seat to a friend!
- Can I take extra food home? Yes! Bring your own container from home if you think you will have leftovers. We will not provide take-home containers.
- Do I need to bring anything? Most of the time, no! Skills classes may require you to bring your favourite tool and will be noted in the class info. Otherwise, you are not required to bring anything. We will provide all cooking tools, food, recipe and a pen for notes.
- Can I record the class? No. There is no recording permitted during the class, however reference photos can be taken!
Other Terms & Conditions
Photographs and video may be taken in class to be used for promotional content on our social media platforms, newsletters, website, advertisements or other distributions for Vinca's Kitchen, please inform us if you prefer not to be in any photographs or videos.
About the Chef
Growing up in a business family and fascinated by my grandmother´s cooking, I always dreamed of combining that entrepreneurial spirit with food. With vibrant Indian spices and flavours running through my veins, by grade 9, I
was determined to be a trained Chef one day.
My culinary journey started in 1999, upon graduation from Institute of Hotel Management, in New Delhi. There, I worked as a kitchen trainee with Hyatt
Regency and eventually worked my way up to become the Executive Chef for The Taj Hotel New Delhi India . Over the past 25 years, I have been nurtured by some of the world's best Chefs, at some of the top hospitality brands, including Marriott, Crowne Plaza, Intercontinental, and Aman Resorts. I honed my entrepreneurial spirit when I opened a food joint in New Delhi´s, Greater Kailash 1 Market. In India, I got the opportunity to cook for
Honorable Prime Minister of India, Mr. Narinder Modi, Bollywood stars and directors,
musicians, and the German Ambassador.
My Chef´s journey took a turn when I had the opportunity to work for an upscale restaurant in Scotland. From there, I continued to travel the world,
exploring with my taste buds, absorbing cooking techniques and building my spice box. I have become accomplished at both traditional Indian cooking; as well as, modern world cuisine. Ten years ago, I was welcomed by the warm-hearted people of Vancouver -Canada, who recognized my talent and skill. I worked with the Fairmont Hotels, achieved my Red Seal Chef certification, and opened my catering company, GJ´s Kitchen. In Canada, I had the opportunity to cook for previous Defence Minister Jason Kenny, Multicultural Minister Tim Uppal, and the Minister for Children and Women´s Development.
Got reviewed by Times of Canada, Asian Journal Have been reviewed by Kamilla Singh and Asian Journal for my quality and food presentation
Have been rated 4.8* by my prestigious guests on all
social media and food blogs
Had the opportunity to talk about myself and promote
my profession through an interview with Mr. Harpreet Singh (Harpreet Singh Show) on RED FM.93.5 and (The evening talk show), Shaw multicultural Channel (Asian pulse with Kamilla Singh on Healthy meals ), had an opportunity to talk on Dreamzz Radio.
Spice Radio 1200 AM with Shushma Datta, Quick Culinary
videos on Spice eat by Chef Gurjyote.
Celebrated Diwali with CTV Vancouver breakfast show Vancouver and Toronto and Diwali and Vaisakhi with Global BC
I am proud to showcase my home culture and present it to our guests, at Vinca’s Kitchen.
“INDIAN ON THE PLATE, GLOBAL IN TEMPTATION”