Fresh from a night yesterday of teaching 28 people a Mauritian street food class we’ve had some great opportunities to get our cuisine out there lately and I’m loving how much interest our food is getting!
Yummy Choo did our first pop up Dhall Puri making session last week in Balham, which saw a cosy group of people get their roll on, teaching them how to make their own soft dhall puri wraps, from filling, rolling and eating.. And it all went down well!
We started with a Rum cocktail of course then on to a plate of gajacks (snacks) with gateaux bringele (aubergine fritters), shrimp croquettes and gateaux piment (crunchy chilli balls)
With our homemade goat curry and coconut satini fillings for the dhall puri and the traditional vegetarian butterbean curry, tomato satini and coriander chutney. Not to forget crunchy achar pickle made with mustard seeds a texture pleaser.
These pictures here are taken by the lovely Leyal Kazim of The Cutlery Chronicles who was one of our guests on the evening and a firm favourite regular of Mauritian cuisine.
Our private cookery class last night was great fun showing 28 people how to make a speedy prawn rougaille dish, aubergine fritters and lamb cutlasse (or patties) with a good hit of chilli and fresh ingredients. Everything went so well and the team sat down to their supperclub style sharing all their accomplishments with my coriander satini and coconut tamarind chutney! 
Finishing with a Mauritian Rum tasting with Pink Pigeon and Green Island Rum…perfect end I think.
Really happy that Mauritian food is getting the recognition out there and it is what keeps me motivated to do more supperclubs/pop ups and cookery classes!
Our next one which I am excited about is a collaboration with again Pink Pigeon Rum from Mauritius, we are hosting a Sunday Lunch, on October 27th in London, I will be cooking up the likes of fish vindaye, cari goat, chicken la daube, boulette soup, gajacks (snacks) and rum bananas! We have some tickets left here do join us if you can!
Have a great weekend!
Selina x
