Chinese Food
Cookery Classes

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Vegetable Hakka noodles (above)

Learn to cook healthy, tasty zero-fat Chinese food for optimum health for yourself and your family. This is the Eating Cure cookery class.

Cookery classes are held on scheduled Saturdays from 11:30 am to !:30 pm. Click for upcoming Cookery class schedule.

Webinar participation is also available.

Fresh vegetables pre-prepped for Chinese food cookery

Click here for current seminar/webinar schedule-Limited seats.


For bookings call:  (Mob) - 85-276-72345 Landlines: 24114694,  24113990, 24115990

Chinese Food

Steamed star anise & ginger rice

Chinese greens in

black bean sauce (Below).


Sweet & sour vegetables

(Above) Splash-free Method of adding thickening agent to sweet and sour

Below- A different flavor experience:

Tossed Tofu with shitake & button mushrooms in a smoky sauce with peanuts.

The cooking area's overhead mirror gives participants an excellent view of the cooking as it takes place


The Eating Cure Cookery Class is science based


Mr. Nalin Nirula has a combined professional food industry and therapeutic healing and nutirition experience of over 50 years. Teaching people how to reverse chronic degenerative diseases, and remaining healthy is the goal of his science-based Eating Cure seminars and classes.

Mr Nirula comes from the well-known Nirula's food family of Delhi. He learned Chinese cooking under the Chinese chef--Li Wo Po, who had come to India as HH Dalai Lama's chef. Li Wo Po stayed on to work with the Nirula family, creating the menu for their iconic Nirula's Chinese Room restaurant.




Go to the Seminar Schedule page from The Eating Cure

Other Cookery classes & Cuisines in the current series:

North Indian

Kashmiri

South Indian

Italian & Mediterranean


Next Class - Saturday May 7

"Reversing Chronic Diseases Without Modern Medicine in 14 days or less"
downloadable PDF booklet



Free Download info booklet

Typical Kashmiri Menu

The entire menu is fat- oil- and dairy-free.

Mid-morning snack:
* 'Chatpati Shakkarkandi' (yam) with pomegranate seeds.

Lunch
* 'Kashmiri Haak saag' (kadam, Kashmiri kale) in a traditional Kashmiri spice gravy...
* ... Served with premium 'Kerala black rice' (25% bran Matta rice)
* 'Kashmiri Rajmah' curry in a mildly spiced flavorful red tomato gravy
* 'Winter Squash' in a light gravy
* 'Piquant pan-roasted potatoes'

Dessert:
* 'Chilled Crunchy Fresh Fruit Whip': Mango, strawberry, grape whip with diced Golden Delicious Green and Red apples, and pomegranate.

Afternoon snack:
* 'Chatpata Potato' with puffed rice and roasted chickpeas sprinkles tossed with with a fresh lemon and corainder dressing