Do you like Indian food, but have no clue how to cook it? Have you cooked Indian food, but wished you could do it without standing over a stove top during and cleaning up the splatters after cooking? Are you a baker who is looking to venture into new recipes to try in your oven? Are you having large house party soon, and are looking to impress your guests? If you answered yes to any of these questions, you have come to the right place. In these classes, I will show you step by step the recipes I have invented to make delicious Indian food in the conventional oven. Yes, you read that right: in the conventional oven!

In contrast with the traditional method of cooking Indian food on the stove top, the unconventional, oven-based recipes I have created offer a number of advantages without compromising the taste or nutritional content. First, with an oven, you can set the temperature and timer, and walk away to do something else. This makes my recipes very time-efficient for you, if you are a busy person, like parent, professional, or university student.  Second, the oven keeps contained the splatters of oils, a common nuisance while cooking Indian food. As a result, you have fewer cleanups to do after cooking. The oven even keeps the odors of Indian cooking better contained, helping to protect your house,  apartment, or clothes from unwelcome smells afterword. Third, ovens cook food more evenly than a stove top, with less hot spots and risk of burning. This means that the amount of stirring needed for these recipes is minimal, which in turn means that you can cook large amounts of food with less effort than on a stove top. Finally, all of my recipes use the same temperature of 400F, allowing you to use energy efficiently to make multiple dishes in parallel, as your oven space allows. These last two advantages make my recipes ideal for entertaining your guests.

Additionally, these recipes incorporate pre-cut ingredients, frozen or canned, whenever possible, making them easy for anyone to cook without compromising nutritional value. The videos I have made use an overhead Tasty-style recording, offering a clear unobstructed view of all preparations. The audio provides detailed descriptions of each step. PDF versions of all recipes are available as downloadable resources through this course.

The recipes in this course are a result of over a decade of experimentation and research that I started when I was a busy student and researcher in graduate school looking for inexpensive, efficient, hassle-free ways to cook Indian food in large batches, for myself and for occasional parties I hosted. Now, as a busy engineer, husband, and father of two children, I regularly use these recipes. I hope you will find them as helpful, convenient, and delicious as my family does.