When many think of Indian food, they're most likely thinking of Northern Indian cuisine. Known for its dairy-rich curries built on dried herbs and milder spices, fork-tender meats, and wheat-based flatbreads like naan and roti, the food of Northern India has become the ambassador of an entire subcontinent's culinary tradition.

In Travel on the Plate: Northern India, you'll learn inside L'OCA Labs how to prepare iconic dishes that have crossed borders and oceans.

You'll start with a classic North Indian butter-tomato curry base, using it first for BUTTER CHICKEN, one of the world's most loved dishes, then transforming it into PANEER BUTTER MASALA. 

Two iconic dishes from one easy-to-learn foundation.

Next, you'll learn how to round out the meal with DAL TADKA, lentils finished with sizzling spiced oil, fragrant JEERA RICE with toasted cumin seeds, and SOOJI KA HALWA, a sweet cardamom-scented semolina dessert.

This hands-on class focuses on flavour balance, technique, and confidence.
You'll make the dishes, then enjoy them together before heading home with the skills to recreate them anytime.