“I've cooked Indian food for years from books and YouTube. This is the first time my butter chicken tasted like a restaurant — the kasuri methi tip alone was worth the price.”
Beginner → Intermediate25 recipes
South Indian Mastery — Spices of the South
Coconut, curry leaves, and coastal flavors
YOUR INSTRUCTOR
H
Ustad Hakeem
Master Cook · 30+ years across Lucknow, Delhi & Hyderabad
Ustad Hakeem began cooking in his family kitchen in 1971. After three decades across Lucknow, Delhi, and Hyderabad's most exacting kitchens, his recipes are now passed to home cooks worldwide — every measurement, every patience-test, every spice ratio preserved.
About this course
South Indian cuisine is built on different foundations than the north — coconut oil, curry leaves, mustard seeds, tamarind, and fermented batters. This course teaches you the science behind a perfect dosa (the exact urad-to-rice ratio, the right fermentation time, the correct pan temperature) and the art of balancing sour, spicy, and coconut flavours in sambhar, rasam, and five regional chutneys. 25 recipes span all four southern states: Tamil Nadu, Kerala, Andhra Pradesh, and Karnataka — from soft idli and crispy medu vada to Kerala fish curry, Chettinad chicken, and coconut-heavy stews.
You will also learn the pantry staples that make South Indian cooking fast and repeatable once the basics are in place.
REVIEWS
Loved by home cooks worldwide
“The biryani course is a masterclass. Hakeem walks you through the kacchi vs pakki technique like a patient uncle in your kitchen. My family asked where I bought it from.”
“Finally a sweets course that explains chhena properly. My rasgulla used to come out flat and rubbery — now they're spongy and double in size. Worth every dollar.”
FREE · 3 RECIPES
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