is an Interactive Indian Cookery web site, with a growing collection of recipes, articles and events aimed to compliment Sharmini's activities as a tutor.

Sharmini's recipe bookLearn Indian cookery

Sharmini Thomas, from Kerala (God’s own country) is now settled in York (God’s own county) has been teaching Indian cuisine for the City of York Council for the past 18 years.

Indian cooking is an art handed down from generation to generation in India. Now Sharmini wants to share her knowledge with you and turn you into a culinary expert. She also provides a deep understanding of the origin and health benefits of spices - something so often overlooked by experts. Her pleasant and calm nature also makes you feel at ease which is useful, as the complexities of Indian cuisine can be quite daunting to the novice.

At York Food and Drink Festival, she is a presenter and a judge. Her presentations are great fun to attend with an opportunity to learn new skills to create healthy and delicious Indian dishes using locally sourced produce.

Already well known in York, Sharmini has won the 'Yorkshire Vision Curry Contest' through public vote against several reputable York curry houses.
She also delivers cookery demonstrations on Radio York. Her latest recipes are featured on ‘YouTube’ and is being developed further.

In addition, Sharmini provides team building events to Corporate clients through the ‘medium’ of cooking; client networking events; hands - on cookery workshops.
Sharmini (a Science and Engineering Ambassador) supports the Science curriculum in schools, where she highlights the scientific elements of Food and Cooking. Her workshops cater to ages 5 through to 16 and provide an oasis for the senses. Students experience the colors, touch and smell of exotic fruits, vegetables and spices, and taste the delicious dishes and drinks that she makes with them.


  • City and Guilds 7307 Further and Adult Education Teachers’ Certificate
  • Certificate in Home Science
  • Food Hygiene Certificate
  • Safeguarding Awareness Training
  • Certificate on Vegetable carving
  • Degree in Psychology
  • Practitioner in Neuro - Linguistic Programming
  • Certificate in Life Coach

Sharmini teaches cookery courses in York and is a native of the southern Indian province of Kerala. The area is renowned for its vegetarian food but she also teaches non vegetarian dishes and caters to the favorite dishes of her students such as chicken tikka and lamb jalfrezi, fish curry etc

Hands - on cookery workshop-Non Vegetarian or Vegetarian

Full Day Hands-on Non vegetarian or Vegetarian Cookery session
Day: tbc
Time: tbc

Venue: Joseph Rowntree School Haxby Road, York, North Yorkshire YO32 4BZ

“Learn how to prepare a full-fledged three course Indian meal for all your friends and family!
Understand the magic of Indian cooking is in the choice of ingredients, their proportions and sequence of cooking.
With step-by-step guidance and tutor demonstration, you'll learn the sequence of cooking required to obtain the right color, texture, aroma and flavor for each dish!


Introduction to Spices of the ‘Mystic East’:
Discover the mystery and health benefits of such spices commonly used – such as black pepper, cloves cardamom, cinnamon, cloves and turmeric.

1 pm - 5.00 pm
Prepare a rice dish, main dish, side dish and starter or dessert

Other information:

You will be working in pairs.

Parent and child(10 years and above) can attend too as long as parent supervises and guide your child.

• All ingredients and recipe sheets will be provided.
• Fully equipped kitchen but please bring your own knife if you prefer.
• You can also purchase an apron for £15.00, rent for £5.00 or bring your own.

• Please bring some takeaway dishes.
• Please do inform if you have any food allergies.
• Gift vouchers are available

Cost: £95.00 per person

Clients feedback on 'Benefits of these cookery sessions'’

How to prepare an Indian meal and when to add each ingredient.
How the curries should look like at each stage.
Understanding the aroma of the curry at each stage and when to add the next ingredient/s.
How to cook properly.
How it should taste in the end.
The introduction of spices, how to use them and the spice 'starter pack'

  • Creating a bond by working towards a common goal
  • Applying what’s learnt in the kitchen to your working environment, and watch productivity increase
  • Cooking in an innovative, effective, delicious and fun way
  • Giving the team an event they will never forget

Your event will be unique to meet your requirements, timeframe and budget. To discuss your very different Indian cuisine corporate event contact Sharmini Thomas on
T: 07941 608 487

Chicken Biryani

Uploaded by Steenbergs on 2017-02-26.

Recipe to follow..

Indian Fish Curry

Uploaded by Steenbergs on 2017-02-25.


Fish and lamb kebabs

Fish and lamb kebabs, two meat dishes made on the day.

Rice in coconut shells.

Rice presented in coconut shells garnished with dried fruits.

Ingredients for 1st part
1. Chicken thighs/legs 250 gm
2. Butter 10 gm butter
3. Onion 1 medium (diced finely)
4. Garlic 1-2 cloves (chop finely)
5. Ginger ½ inch cube (chop finely)
6. Green chilli 1 (chop finely)
7. Salt to taste
8. Coconut cream ½ carton (125gm)

Method for 1st part
1. Prick chicken pieces with a fork.
2. Heat 1 dsp(10gms) butter in a dry saucepan on medium heat.
3. When hot, add diced onion & fry until golden brown.
4. Next, add chopped garlic, ginger and chilli and stir until butter separates from the mixture.
5. Add chicken pieces and fry till they are sealed (turns white in colour).
6. Add salt and 125 ml coconut cream. Give a good stir. Cover saucepan with lid. Stir occasionally
7. Cook on medium heat until chicken is tender and gravy thickens.
8. Next add tomato cream sauce (2nd part).

Ingredients for 2nd part:
1. Butter 5 gm
2. Ginger ½ tsp (chop finely)
3. Tomatoes 2 medium (Chopped)
4. Green chilli 1 slit.
5. Salt to taste
6. Sugar ½ tsp
7. Double cream 10 ml
8. Tomato puree 15 ml
9. Lemon juice 1tsp
10. Garam Masala ¼ tsp
11. Garnish: Coriander leaves 1 tsp (chopped)

Method for 2nd part
1. Heat butter in a small pan over low heat and add ginger, tomatoes, slit chilli, salt and sugar. Cook for 5 minutes.
2. Beat cream and tomato puree together and add to the cooked tomato mix.
3. When it starts to bubble, add sauce to the cooked tender chicken and cook till sauce thickens.
4. Remove from heat and stir in lemon juice and garam masala
5. Garnish with chopped coriander leaves.