“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.”
Beginner22 recipes
Street Food & Chaat — India on a Plate
The chaos and joy of Indian street food, made at home
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
India's streets are where the boldest cooking happens — fast, loud, and built for maximum flavour per bite. This course breaks down the genius of chaat: the precise layering of chutneys, the crunch of sev, the tang of tamarind water, and the fire of green chilli paste.
You will learn pani puri, bhel puri, sev puri, dahi vada, aloo tikki chaat, samosa chaat, ragda pattice, and 15 more recipes drawn directly from Mumbai's Juhu beach and Delhi's Chandni Chowk. Each recipe includes the chutneys, masalas, and assembly technique so every bite hits the right balance of sweet, sour, spicy, and crunchy.
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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