As featured in
3M+ Downloads
4.836K ratings

Online Indian cooking class: Surinamese spice

Soenil Bahadoer in chef whites beside spice tins, fresh herbs and a small bowl of red spice in a professional kitchen
Start video course

7 days free, full access. Every masterclass, 50,000+ recipes, 1,500+ chefs.

Cook with garam masala, tandoori and curry masala the way Soenil Bahadoer of De Lindehof learned from his mother, from roti and bara to a spiced halibut and lobster.

  • 9 lessons
  • 36 min
  • Spices
  • Advanced

Rated 4.8 ★ by 60.2K App Store users · App of the Day in 120+ countries

On this page

What you'll learn

9 lessons · 36 min total

  1. Introduction FREE
  2. #1 Red Cabbage and Lemmetje Crisp FREE
  3. #2 Tandoori Croûte FREE
  4. #3 Halibut with Tandoori Croûte, Roti & Tayer Leaf Compote FREE
  5. #4 Apple-Curry Sauce FREE
  6. #5 Bara
  7. #6 Lobster with Apple-Curry Sauce & Bara
  8. #7 Tandoori Ball
  9. #8 Wagyu with Tandoori Ball, Sambai Sauce & Caviar
  10. #9 Babi Kecap Bonbon

At the end of this course you will be able to:

  • Bring butter and tandoori masala to 60°C so the spices give their flavour, then roll it thin as a croûte.

  • Fry the spices over moderate heat for an apple-curry sauce, so they do not burn and turn sandy.

  • Rest a bara dough of urad, spinach and garam masala for half an hour, then fry it at 185°C.

  • Temper 54% chocolate to 31.9°C by seeding for a babi kecap bonbon.

About this class

  • Red cabbage crisp, a thin sheet marbled in magenta, standing on a dark base
  • Hands laying an orange tandoori croûte sheet over a piece of white fish on a steel tray
  • Halibut under an orange tandoori croûte on a white scalloped plate, with sauce poured from a small jug

This online Indian cooking class follows the Hindustani spice cooking Soenil grew up with in Suriname, where his ancestors arrived from India. Garam masala, his favourite spice, tandoori and curry masala, cumin and turmeric run through every lesson, all blended in his own kitchen.

The roti is made from potato dough, as his mother made it, and the bara from urad and spinach, fried at 185°C. They meet modern plates: halibut under a tandoori croûte, lobster with an apple-curry sauce, wagyu with a crisp tandoori ball, and a bonbon spiced like babi kecap.

Lessons
9
Video
36 min HD
Recipes
9
Level
Advanced
Audio
English (VO)
Subtitles
English, French, German, Spanish, Italian
Soenil Bahadoer in a grey chef jacket with a hand on his chin, in front of a white building

““At home, my mother made it with green mango because it also has that sourness and nice taste.””

Soenil Bahadoer · Lesson #4

GrondaPRO

Make spice the heart of your cooking.

Your membership opens every masterclass, the full recipe library, and the creators who add new recipes every week.

  • 70+Masterclasses, new ones every week
  • 50,000+Professional recipes, written for the pass
  • 1,500+Creators cooking at starred restaurants
Join now

MEET YOUR INSTRUCTOR

Soenil Bahadoer

Chef and owner, De Lindehof, Nuenen

Soenil Bahadoer in a grey chef jacket with a hand on his chin, in front of a white building
  • Two starsDe Lindehof, second star in 2014.
  • De LindehofHis restaurant in Nuenen, Netherlands.

Soenil Bahadoer is a Surinamese-Dutch chef whose ancestors came from India. He found cooking at eight, helping his mother in the kitchen, trained in the Netherlands and worked in kitchens such as Scholteshof before opening De Lindehof in Nuenen as a French restaurant.

He later changed its cooking completely, to dishes with European, Asian and African influences drawn from his childhood in Suriname, and the restaurant won its second star in 2014. In this class he cooks with the spices his mother used at home.

See Soenil Bahadoer’s Instagram profile

Bara dough scaler

Example values. Lesson #5 rests the dough for half an hour under a towel and makes a hole in each piece so it cooks through.

Ground urad
200g
Spinach
60g
Water
520ml
Fry at
185°C

Key concepts

  • Tandoori masala

    A spice mixture used for tandoori dishes in Indian cooking. Taught in lesson #2. (Wikipedia)

  • Roti

    A round flatbread from the Indian subcontinent. Taught in lesson #3. (Wikipedia)

  • Garam masala

    A blend of ground spices from the Indian subcontinent. Taught in lesson #5. (Wikipedia)

  • Dal

    Dried split pulses, and the dishes made from them. Taught in lesson #6. (Wikipedia)

Frequently Asked Questions

Can I watch it for free first?

Yes. The introduction and lessons #1 to #4 are free to watch, no card required. To watch all 9 lessons with Soenil, start a Gronda PRO trial. Cancel before it ends and you pay nothing.

Is this traditional Indian cooking?

Not exactly. It is Surinamese-Hindustani spice cooking: Soenil’s ancestors came from India, and garam masala, tandoori masala, roti and bara run through the class, but on modern fine-dining plates such as halibut, lobster and wagyu.

What level is it, and what language?

Advanced level. Soenil teaches in English, with subtitles in English, French, German, Spanish and Italian.

Do I get the recipes?

Yes. All 9 recipes are included and available in the Gronda app or on gronda.com.

Can I watch on my phone?

Yes. Watch in the Gronda app on iOS and Android, or on gronda.com in your browser.

Can I cancel my membership anytime?

Yes. App Store or Google Play: in your phone’s subscription settings. gronda.com: in your account settings. No fees, no calls.

Chefs and cooks love Gronda

  • Apple-curry sauce spread in an amber swipe on a white plate
  • Hands holding a golden fried bara ring with a hole in the centre
  • A hand placing a crisp orange tandoori ball beside vegetables and a dark cylinder on a plate
  • Wagyu slice topped with caviar on a plate with a tandoori ball, as dark sauce is poured
  • Rows of dark chocolate bonbons dusted with red and gold flecks on a slate surface

Gronda was App of the Day in 120+ countries.

  • 4.8App Store
    60.2K reviews
  • 4.8Google Play
    25.4K reviews
  • XXristos

    “Easilly one of the best app for professionals out there, would be nice a scroll to the next recipe feature to binge watch recipes/techniques.”

  • SStephen

    “Excellent app to learn great techniques and new skills. Great recipes too 👌.”

Keep learning

Lobster tail glazed in spiced sauce with a bara ring and herbs on a grey plateHalibut under an orange tandoori croûte on a white scalloped plate, with sauce poured from a small jugWagyu slice topped with caviar on a plate with a tandoori ball, as dark sauce is poured

Start free for 7 days

Every masterclass, 50,000+ professional recipes, and 1,500+ creators. No payment required.

Join now
  • 4.8 on the App Store
  • 3M+ chefs
  • App of the Day in 120+ countries

More to discover