Culinary Events, Wine & Dine

Fish Briyani Cooking Demo

04/08/2019 /

I am doing a cooking demo at my place this coming week. Seats are limited to 8 pax only and therefore on a first-pay-first-enrolled. The cooking class is inclusive of dinner. Looking forward to hearing from you soon.

Hyderabad Fish Briyani – An aromatic, flavorful mix of rice, spices and fish to make everyone drool!

Mutton Ribs Dalcha – The perfect tangy, spicy and heavenly tasting curry with lots of vegetables and meat that falls off the bone.

Chettinad Masala Chicken – Famous dry masala chicken with very characteristic flavour. Learn to freshly roast spices for this dynamic dish. –

Hot and Sweet Tomato Chutney – This hot, spicy and sweet chutney helps in balancing the richness of the Biriyani taste.

Date: Wednesday 7th August 2019

Time: 6.30 pm to 9.30 pm

Fee: $80 (inclusive of printed recipes and dinner)

Venue: In Yishun, close to Khatib MRT station (will disclose actual address after payment is made)

To register: please send email to: devagiskitchen@gmail.com

With your name, mobile number and email address.

Leave a Reply Cancel reply

You must be logged in to post a comment.

About me

My name is Devagi Sanmugam and I am a Consultant Chef and known widely as ‘Spice Queen of Singapore’. I provide culinary educational experiences through lectures, demonstrations and culinary team building activities at my cooking classes, hotels, restaurants, country clubs, recreational associations, schools and corporate bodies in Singapore as well as worldwide. As an accomplished authority on Asian food scene, I am constantly involved in developing and testing original recipes and formulas for food companies, hotels and restaurants all over the world. I have written 22 cookbooks and travel quite a lot because of my nature of work or and at least have 3 holidays a year.

1 month ago by chefdevagisanmugam In keeping with my Asian heritage and tradition, a short while ago I whipped out a Curry Leaves Pesto. I combined handful of washed and pat dried curry leaves, a
4 weeks ago by chefdevagisanmugam Every Tamil child whose mother can cook will have an emotional attachment to the Chatti Choru. Same with me. It is a kind of comfort food; it is food in
3 weeks ago by chefdevagisanmugam Do not throw away all those prawn heads and shells. You can make delicious great flavour booster oil or stock with them. I usually make the prawn oil as and
1 month ago by chefdevagisanmugam These spicy, sticky drumsticks are kind of spicy, sweet and have lots of tang and flavour from yuzu juice. I made the marinade with yuzu juice, brown sugar, hot chilli
3 weeks ago by chefdevagisanmugam Kallappam is a soft, fluffy and tasty pancake made of fermented rice flour and ground coconut batter. In India, particularly in Kerala, fresh toddy (kallu in Tamil and Malayalam) is
1 month ago by chefdevagisanmugam Homemade pickled jalapeños will have a fresh crunch compared to the store bought ones. I like to add slices of garlic to my jalapeño pickle for that garlicky flavour in
2 months ago by chefdevagisanmugam Julienned young ginger, tart and aromatic yuzu juice, white miso yuzu kosho, a hot and citrusy paste and few other ingredients all shaken into a potent vinaigrette and left to
2 months ago by chefdevagisanmugam I made this plant-based protein rich granola for myself. It is also high in hormone balancing fats from the assorted nuts and seeds that I have incorporated. I hate very
1 month ago by chefdevagisanmugam When talking about a French menu or dining at a French restaurant, it will not be long before Duck Confit pops up in the conversation. Personally, I don’t like duck
4 weeks ago by chefdevagisanmugam I just thought of my pineapple jalebis that were served at one of my wine dinners recently. I never got to eat it!! I fried, I served and saved two
2 months ago by chefdevagisanmugam Our Culinary Roots, the Singapore Stories 1 ‪6 Jul, 4.30pm – 6.30pm‬ Central Public Library Programme Zone Panelists : Violet Oon, Rita Zahara, Devagi Sanmugam Moderator : Ow Kim Kit