330 Educators providing Courses delivered Online

varandah indian kitchen and bar

ms geraldine mccullagh

Offering Wellbeing Therapy courses in Hand Reflexology and Indian head massage

cooking with monisha

Chef Monisha Bharadwaj is an award winning author, food historian and a food writer based in London, UK. Monisha is a qualified chef from the Institute of Hotel Management, Catering Technology and Applied Nutrition, Mumbai. She started Cooking With Monisha, situated in West London, in 2004. Today it is a successful school that attracts not only the home cook but also chefs who wish to learn Chef Monisha’s brand of simple authentic Indian cooking. Monisha has also created and taught her popular courses at the Ashburton Cookery School in Devon, The Bertinet Kitchen in Bath, Seasoned Cookery School, south Derbyshire and at Divertimenti in Knightsbridge. She is often invited to judge food events and has been a judge at the Guild of Fine Food’s ‘Great Taste Awards’ for the past several years. Monisha also holds a BA in Indian History and in 2013, she was invited to be Guest Lecturer at SOAS, University of London, to give a series of talks on ‘The History of India through its Food’. In 2017, she worked with Kew Gardens giving talks on healing Indian ingredients, and with the British Council on ‘How The British Fell in Love With Curry – a historical perspective from 1200-2017’. In 2018, Monisha was invited by the Wellcome Collection, London, to talk about Ayurvedic nutrition as part of their exhibition, ‘Ayurveda Man’ and opened the South Asian Spice Box residency at Borough Market, London, with a cookery demonstration of south Indian food. In 2019, she was invited to be a Guest Speaker on Indian food on a Cookery Legends cruise around the British Isles. She was awarded ‘Cookery Writer of the Year’ in 2003 by the Guild of Food Writers and her many books have been shortlisted for and won several prestigious international awards. In 2020, her book ‘Indian in 7- recipes using 7 ingredients or fewer’ won the Gourmand World Cookbook Award 2020 for the Best Indian Cookbook in the World. Growing up in India, Monisha was brought up on an Ayurvedic inspired diet, where food brought happiness and physical well being. Today, she brings her experience of and passion for ancient Ayurvedic wisdom to all the classes she teaches.

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indian academy seminars services uk

About Us For over a decade, IAM has served leading Corporate organizations in India. More than 1,00,000 executives have derived benefits from inputs provided by our team of world-class trainers. Today, after conducting thousands of public seminars and in-house training programme�s, IAM has established itself as a leading training institution in the country. We pride ourselves on the quality of our training inputs. Hundreds of man hours go into conceptualizing, designing and executing each of our modules. We keep a keen eye on emerging needs, as we customize inputs to suit the modern executive. Our resource people are exposed to the latest trends in international training and thus, they are able to employ a host of training tools like case studies, business games and class-room simulation of industry situations. Our bottom line lies in the feedback we receive from participants and the HRD professionals who nominate them for our programmes. Every suggestion is carefully evaluated and incorporated in the future programs. It is this constant up-gradation that has helped us achieve new paradigms in training standards.

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prana odissi

Katie Ryan Yeung is a dance artist specialising in the classical Indian dance style of Odissi. Based in Birmingham with her family, Katie works as a Physiotherapist whilst pursuing opportunities to dance, teach and create. Katie currently offers classes in Odissi at the Midlands Arts Centre, Birmingham.

the spice sisters indian cookery classes

Uzma’s love of food comes from her parents, and she credits her success and drive to them. “My dad was great lover of food, he was the one who opened the first restaurant we had. I can still remember tiles were going up on the opening day, we were still working on the building when people started walking through the doors.” Even though it was hectic and stressful, the restaurant opening was a success and next, her mum became an even valued member of the team. “When we struggled with staff and chefs, my mother stepped in and became the chef. She brought family recipes into the kitchen, imbuing the entire restaurant with an atmosphere you can only get with home cooking.” The rustic Punjabi recipes originally served in the restaurants are still customer favourites today, and Uzma’s passion is helping bring the skill and love to them that these dishes deserve.

indian biological-science and research institute

IBRI is an institute of its own kind which has very strong governing, advisory and academic board. IBRI is run by the academicians from different technological fields i.e. Pharmaceutics (Drug Regulatory Afairs, Pharmacovigilance, Clinical Research, Quality Assurance and Control), Biotechnology, Bioinformatics, Information Technology and Mathematics which is backbone of the institute for its success. The mandate of IBRI is to undertake research and training from basics to industrial level in biosciences domains. IBRI covers 50+ countries for our courses.