| Our Pukka Place live,laugh,learn... |
| The Pukka Studio The Pukka Studio runs a programme of- an afternoon and evening event, any time
We have the experience and connections to
For workshops and groups catering will be arranged to look after your group each day, and an introduction to the local area from an insiders view is all part of the experience. |
| Dressing up a venue to hold a felt making workshop... In Pushkar we are just completing our purpose built facilities In true Indian style we have our own cook and support staff to look after all our needs! |
| Cooking Class Fun!! |
| IWe take great pleasure in sharing these reviews...we weren't the only ones having a good time! From Sim Dec, 2010 [http://beatnikbeatles.blogspot.com/2010/12/pita-and-jain] Fiona is an Australian who met an Indian, Praveen, and together they run the 'Our Pukka Place' hotel in Pushkar. At their home, though, is a kitchen big enough to school a dozen people in the mysterious arts of concocting the perfect curry. We joined another group (also from Oz) and had a fantastic evening, first buying all the ingredients from the veggy stall on a street corner in town, then seeing the tiny 'hole in the wall' miller's shop where all the locals get their own grain milled into flour while they wait. The secret, you see, to the perfect chapati, is fresh flour. Remarkably, there's nothing else in 'em but flour and water, kneaded, then kneaded some more, before finally being soundly shown who's boss with some more kneading. We all threw ourselves into chopping, peeling and prepping the veg, the ginger, chili and garlic that would, with the addition of spices like cumin, turmeric and coriander seeds, become glorious Indian cuisine. In the process of making our meal of Masoor Dal, Garga Mattar (carrot & peas) and Bengal style sweet & sour eggplant we learned such pearls of wisdom as 'dry spices first, until they pop, then wet spices (garlic, ginger etc.), then vegetables', and 'crush coriander seeds to make powder as coriander powder loses its flavour very quickly in the cupboard'. The ultimate reward, of course, was eating the results. We sat on rugs and scooped the delicious food up with chapatis, not always perfectly round (made by us amateurs), but perfectly cooked over a naked flame by Praveen. It was unlike an Indian dinner party, though. If an Indian family invite you round for dinner they will all cook and serve you, as you are the guests, but not eat with you. After the meal you may catch your hosts glancing at their watches, waiting for you to leave, as only after you've gone can the famished hosts eat the leftovers! |
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| Note We now have our own property in a village 5 mins from Pushkar; our cooking classes and studio workshops now have their own home Our blog http://ofdaydreamsandmemories.blogspot.com/ has lots of pictures and stories of the building. |
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Dreams...
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