As the heat intensifies in the city, parents take the tried-and-tested route of channelling their kids’ energy into something productive — summer camps.
Here’s where culinary workshops come in. This year, a large number of restaurants and private entrepreneurs have conducted cooking classes for children. “The idea came to us about three years ago,” says Charlie Singh, proprietor of the Spoonbill Resto Café. “We wanted to see what we could do as a restaurant, apart from simply cooking food for our patrons.” Spoonbill, which recently concluded its workshops for children in the age group of 6 to 12 years, conducted them with themes such as Cakes ‘n’ Bakes, Jams ‘n’ Spreads, and Snack Attack; all of which involved little use of fire. Singh adds: “Also, you want to avoid anything that builds heat in your body during summer.
So whatever we’ve done in these workshops is good for the season.”
Ashvita Nirvana has held such workshops since 2013. “We’ve done a lot of events that are curated by experts,” says Munira Daniel, head of events and public relations. This year, Ashvita Nirvana held its sessions presided over by Superchef Title winner Kamalika.
Teaching methods may vary from demonstrations to hands-on approaches. Anand Chandrashekaran of the Gormei Market, follows the former. “We want it to be an experience of the store itself and what it offers to the children.” Gormei Market’s workshop on May 24 was presided over by chef Sara Koshy.
With the growing influence of cooking shows such as Masterchef Junior US and Australia, especially on the younger audiences, the popularity of these workshops is only on the rise.
Purveyors have now begun adding value to their services even after they have ended. For example, Spoonbill provided a free meal and recipe books to take home at the end of the day, while Ashvita Nirvana plans to make such cooking sessions a part of a much bigger gamut comprising elements like theatre and origami. “Moreover,” says Munira, “Our themes such as Make Your Own Lunch Box helped children work with a hands-on approach.” Shivangi Daga of Sweet Nothings, a dessert parlour, holds classes for children twice a year.
“My two girls pestered me during the vacations, and then the sessions just got bigger,” she says. At present, Sweet Nothings plans to hold workshops from June 3. “The kids surprise me often. One child actually converted a chickpea salad into finger food all by herself.”
For the kids, whatever the format, these classes are always fun. Says 11-year-old Sriniketh, “I enjoy cooking. It’s my hobby.” He then rattles off a list of the dishes he learned to make. “Guava jelly, roasted hummus and papad and frita... frittatas!” He concludes triumphantly.
To register for the workshop at Sweet Nothings, call 9840713199. For details on the workshops, log on to facebook.com/SpoonbillRestoCafe and facebook.com/gormeimarket; email munira@ashvita.com.
