Kenyan/Indian Cuisine

Bharti started cooking at the age 13, watching her mother cook for the family. Her mother used to cook hot, delicious food every. In Nairobi, she and her brother would walk a mile home each day for lunch to eat a full Gujarati meal of curry, daal, rice, roti, and fruit (usually mango, papaya, or banana). Seeing her mother cook inspired her to cook all of her mother’s recipes.
She loves and appreciates the act of cooking because it uncovers talents you never knew you had. Her favourite aspect of teaching is getting her skills across and explaining how to make a proper Gujarati meal.

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