Indian Cooking Classes ⋆ Lakeside Guide to Ajijic, Mexico

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Learn how to cook Indian food with chef Mike Henry at The Victoria hotel in Ajijic.

Mike will walk you through how to prepare a full-course Indian meal in the hotel’s kitchen for you and up to nine other guests. Learn about the history of the food and how to use the ingredients, which are easily found lakeside, to create its signature flavors.

A sample menu might include:

Curried carrot and ginger soup with cumin croutons
North Indian vegan curry
Murg tikka
Basmati rice
Chapati (flatbread)
Carrot halva dessert

Classes, which last two to three hours, are held once a month on Sundays from 5-8 p.m. The next class will be held August 19, 2018. Check their website for additional details about the class. Tickets are $450 pesos and available in advance only at Wilde’s. The hotel’s garden bar opens at 4 p.m. if you want to arrive early to purchase pre-dinner cocktails and meet new people.

Other cuisines aside from Indian will likely be added in the future and with enough interest, the classes might increase to more than once a month.

Last updated July 25, 2018

Street View

Address

Guadalupe Victoria #73

• Ajijic

Phone

331-880-5790

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Photos of Indian Cooking Classes

The dining room and kitchen where you eat and watch Mike as he cooks a full-course meal for you.

Mike does some prep work while some early arrivers have drinks in the hotel's backyard garden bar.

Mike takes you through each step of the Indian cooking process.

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A man dressed as a sayaca looks for his next “victim” during the Carnival celebrations in Ajijic.

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All the ingredients can be found locally.

Chef Mike explains what he's doing while guests gather around the bar area.

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Indian-style rice, which gets fried first...

Before being simmered in tomato sauce and chicken broth. — ...before being simmered in tomato sauce and chicken broth.

Tikka masala chicken, marinated overnight in tumeric, garam masala, yogurt, cumin, coriander.

A sangrita, available for purchase from the bar.

The prepared curried carrot and ginger soup with cumin croutons.