Join this hands-on culinary experience and learn to make a variety of popular, party-perfect chips and dips. The session covers 10 types of flavourful dips and 5 kinds of crunchy chips, with live demonstrations, tips on variations, and serving ideas. All ingredients and materials are provided, and detailed recipes for additional dips and chips are shared. Ideal for home cooks, food lovers, and anyone who enjoys hosting.
Arrive and get introduced to the ingredients, tools, and flow of the sessionWatch live demonstrations of selected dips and chips by Bijal ShahLearn techniques, flavour combinations, and preparation methodsExplore variations, plating ideas, and serving suggestionsTake home detailed recipes to recreate and experiment on your own
DIPS1) Lebaneh2) Basil Hummus3) Poolside dip4) Corn Queso5) Guacamole6) Olive tempnade7) Mexican bean dip8) Layered pizza dip9) Muhammara10) Sun dried tomato dip11) Beetroot Hummus12) Tazatziki13) Caramelised onion dip14) Thai peanut dip15) Babaganoush16) Dominoes cheese dip17) Barbecue dip18) Mediterranean 7 layer dip19) Fruit salsa20) Roasted tomato salsa CHIPS 1) Lavash2) Ragi chips3) Nachos chips4) Tortilla chips5) Pizza sticks6) Bread sticks7) Thai flavor chips8) Herb chips9) Tri colour chips10) Roasted potato chips
1. Class timings : 2-6pm
2. This is a live, instructor-led cooking workshop
3. All ingredients and materials are included
4. Prior registration is mandatory at least 2 days before the session
5. Participants will learn selected dips and chips (almost 10); additional recipes will be shared
6. The experience is suitable for beginners and home cooks
Join this hands-on culinary experience and learn to make a variety of popular, party-perfect chips and dips. The session covers 10 types of flavourful dips and 5 kinds of crunchy chips, with live demonstrations, tips on variations, and serving ideas. All ingredients and materials are provided, and detailed recipes for additional dips and chips are shared. Ideal for home cooks, food lovers, and anyone who enjoys hosting.