ARVINDA’S INDIAN COOKING CLASSES
My mother started her Indian cooking school, Arvinda’s Indian Cooking Classes in 1993 in the Toronto area, featuring homestyle and healthy Indian cuisine from different regions of India.
We offer scheduled classes, private classes and corporate cooking classes in an interactive, fun and informative setting. Hopefully we’ll see you in one our future classes! Contact us for more information: info@IndianCookingClasses.ca
Please take a look at our Toronto Indian cooking class schedule here!
Arvinda's Indian Cooking Classes {from right to left: Preena & Arvinda Chauhan making chappatis with Chef Anne Yarymowich}.
ARVINDA’S ARTFULLY CREATED INDIAN SPICE BLENDS:
When we first started our Indian cooking classes in the early 1990′s, our time-pressed students were looking for convenient yet authentic ways to prepare Indian meals. Derived from our family recipe, we initially introduced Arvinda’s Curry Masala to our students through the classes.
Soon, thereafter Arvinda’s unique blends gathered a loyal following. My brother and myself wanted to share our family spice blends knowing they were something special.
I hope you will try Arvinda’s! Be sure to visit our website for more information. (Hint: Arvinda’s Curry Masala, Madras Masala, Tandoori Masala, Tikka Masala and Curry Powder all contain turmeric!) 
TO PURCHASE ARVINDA’S:
Arvinda’s is available at fine and specialty food stores or purchase online. Online purchases are open to Canadian and US customers only at this time. We apologize for the inconvenience to international customers. For inquiries, please email us at: info@arvindas.com
US & International Customers: Purchase Arvinda’s online here.
Arvinda's Madras, Curry & Tandoori Masala
Try Arvinda’s online recipes — easy and delicious! Tell us what you think or drop us a line below about all the cool ways you’re using Arvinda’s blends.
You’re visiting A Teaspoon of Turmeric blog. All content and photos by Preena Chauhan unless otherwise stated. A Teaspoon of Turmeric started out as Simply Indian: A Celebration of Indian Cooking blog in late 2009 by Indian cooking instructor, Preena Chauhan who resides in the Toronto, Ontario area.
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ARVINDA’S RECIPES & VIDEOS
Here are a selection of recipes using Arvinda’s Indian spice blends with a video tutorial. Enjoy!
Arvinda’s Butter Chicken
Carrot & Cabbage Warm Indian Salad ~ Sambharo
Stocking your Indian spice pantry
Aloo Gobi ~ Potato & Cauliflower Dry Curry
Masoor Daal ~ Red Lentil Curry
Turmeric Milk
Arvinda’s Saag Paneer ~ Indian Pressed Cheese with Spinach
Arvinda’s Chicken Tikka Masala (CTM)
Arvinda’s Classic Chicken Curry
Arvinda’s Channa Masala ~ Aromatic Chick Pea Curry
Arvinda’s Authentic Masala Chai ~ Indian spiced tea
[...] Council. And I’m happy to report that the mission was accomplished – my friend and Indian chef extraordinaire Preena Chauhan turned from a into an occasional beer sipper into a craft beer [...]
Hi again…one other question.
Should I spray the pan I cook the naan bread on? Will it stick if I don’t?
You shouldn’t have a problem with the naan sticking to the baking sheet. Sometimes I use parchment paper but usually I put it directly onto the baking sheet (unoiled). The first round may stick, but thereafter they usually come right off. Hope that helps!
Hi Preena
Can you tell me what flour (s) make the best naan bread. I think I have them all but want the BEST option.
Thanks
Carolyn
Hi Carolyn,
Typically naan served in the restaurants is made from all-purpose flour, however in the cooking classes we prefer to make it wholesome by using a soft whole wheat flour (chappati flour, also known as Atta). Hope it works out!
Preena
I thoroughly enjoy the Maharaja Exhibit on opening day and was entranced.! Bought your cookbook and 2 of your spices: Tikka Masala & Garam Masala. Have tried 2 of your recipes.
Now I want to take some cold appetizers to a presentation I’m doing on Maharaja Bhupinder Singh of Patiala at my “Soc. for Learning in Retirement” group.(16 pers.) Do you have some suggestions, possibly sweets. Must be finger foods.
I live S. of London, On and there aren’t a lot of Indian shops in our area.
Thanks for your help.
Hello,
I purchased a tin of the Curry Masala at the Veggie Food Fair after trying the delicious lentil soup. I was just wondering where I can locate the recipe to make the soup myself, or is it the masoor dal?
Thank you
Hello!
The recipe is on the blog here:
http://preenachauhan.com/2009/12/18/easy-for-a-crowd-curried-lentil-carrot-soup-with-garam-masala/
The Masoor Dal recipe is if you were cooking it as a curry to be eaten with chappatis. Enjoy!
Hi Preena,
Yesterday, at Veg Food Fair, I purchased three spice mixes and have already started experimenting with them. Today I mixed in some Chai Masala to my oatmeal and just melted dark chocolate, added a few pinches of Garam Masala and am waiting for it to set. I can’t wait to add a pinch to coffee and hot chocolate.
The mixes smell awesome! It’s great to see such a high quality product and in a nice reusable tin, too.
Hello Piotr,
Thank you for sharing the delicious ways you’re using Arvinda’s! Glad you tried Arvinda’s Chai Masala in your oatmeal – that’s one of my favourite ways to use the chai! Definitely try the Garam Masala Hot Chocolate!
http://preenachauhan.com/2010/02/27/some-indian-inspiration-for-your-hot-chocolate/
OH! Chai oatmeal sounds wonderful! I must try it tomorrow morning!
Hi Peter,
I know you’re a huge chai fan, so check out the Creamy Chai Spice Shrikhand (greek yogurt with chai spices, saffron and nuts). It’s heavenly and love it for a high protein dessert!
Here it is: http://ateaspoonofturmeric.com/2012/04/07/my-perfect-little-secret-chai-spiced-shrikhand/
Enjoy,
Preena
PS. I’d try it this morning, but I’m already drinking an Arvinda’s chai tea.
Today I bought Arvinda’s curry powder but none of the recipes on your site use this Curry Powder but all seem to use Curry Masala.
I just want to make a Chicken Curry – how do I use this Curry Powder?
Hi Joyce,
Thank you for trying Arvinda’s! Typically, I use Arvinda’s Curry Powder as a “seasoning” in my pasta sauces, soups, stews, French cooking and dips. Perfect in a summer potato salad or a Curried Aioli Dip. Arvinda’s Curry Powder is mild and will give you “Indian flavours”. For all my Indian cooking however, I use Arvinda’s Curry Masala which has all the ingredients in a balanced proportion for a Classic Chicken Curry, Potato & Cauliflower Curry or Red Lentil Daal. This blend is intense and will give you lots of flavour and some heat. I hope that is helpful!
Best regards, Preena