A Cookery Class with Chef Stephen Gomes of Moksh, Cardiff

It’s not every day you get to enjoy a cookery lesson from an award-winning double AA Rosette chef – let alone the best Asian chef in the UK – but last weekend, I was able to do just that when I was invited to a cookery class with Chef Stephen Gomes of highly acclaimed Indian fine dining restaurant, Moksh in Cardiff Bay.

If you’ve read my blog over the past few years, you’ll know that Moksh is my favourite restaurant in Cardiff. It’s also the most reviewed restaurant on my blog – take a look at the four reviews I’ve written about Moksh previously to find out why I love it so much. 

The cookery class took place in the SG Food Studio, located in a warehouse just off East Moors Road near Splott, Cardiff. There were only three other people taking part alongside myself, as Stephen likes to keep class sizes small so he can provide one-to-one guidance and observe everyone’s techniques. 

At 10am, the cookery class began with a strong cup of coffee, breakfast pastries and biscuits to ensure we were fuelled up for the culinary challenge that lay before us.

Croissants and biscuits

We were each given a welcome pack that contained our very own SG Food Studio apron and all the recipes we would be cooking that day, in addition to space for recipe notes and information about Stephen’s background, including Moksh. 

SG Food Studio, Cardiff

Shortly after, both Stephen and Executive Chef Manish Chand Shah, from north India, near Delhi (who joined Moksh several months ago) gave us an introduction to the countless numbers of spices that Moksh uses to flavour its food.

Moksh Cookery Class - spice selection

Stephen also shared some general cookery advice, including how to rescue burnt food and what to do if your food is too salty. The note paper that came in our packs was really useful for jotting down these hints and tips. 

Introduction to spices from Chef Stephen Gomes and Chef Manish

After getting to know the spices, we donned our aprons and we were given a lesson on how to choose a knife, and how to use it to chop food quickly and evenly. 

Knife skills at Moksh Cardiff Cookery School

We then began preparing a ‘mother’ curry sauce, with Stephen and Manish instructing us as we went along.

A cookery class with Stephen Gomes of Moksh Cardiff

This sauce is used as a base sauce for most of the curries on the Moksh menu and it can be mixed with various ingredients to create different curries.

Mother curry sauce at Moksh Cardiff Cookery Class

While the ingredients for our mother curry sauce sizzled away on the hob, we began cooking our dessert course of traditional Indian rice pudding, formerly known as kheer. This needed to simmer over a gentle heat for around an hour, before being set aside to thicken. 

Indian rice pudding, Kheer at Moksh Cardiff Cookery Class

With our rice pudding under way, it was time to get on with our starter course of Mumbai chaat. First, we made some spicy potato patties to use as the base for our dish. 

Potato patties at Moksh cookery class with Chef Stephen Gomes

Next, we mixed chickpeas into a portion of our mother curry sauce. 

Chickpea curry sauce at Moksh cookery class with Stephen Gomes

We then placed a couple of potato patties into a bowl and covered them with the chickpea curry sauce, followed by fresh yogurt, mint raita and mango chutney. For the finishing touch, we sprinkled a thick layer of Bombay mix all over the dish. 

By this stage, we were feeling particularly peckish and so we sat down and tucked in to our Mumbai chaat. It was perfect comfort food; the gently spiced curry sauce tasted great with the crispy-coated, soft-centred potato patties, while the Bombay mix injected crunchy texture into the dish. 

Mumbai chaat at Moksh Cookery Class with Stephen Gomes

After gobbling up every last morsel of the Mumbai chaat, we turned our attention to our Goan chicken curry. As we’d already made our mother curry sauce, it was quite simple from here on.

Me cooking my Goan chicken curry at Moksh Cookery Class

We pan-fried freshly diced chicken breast with mustard seeds and chillies, before pouring in some coconut milk and, finally, stirring in some of our mother curry sauce.

Goan chicken curry

The end result was a beautiful burnt orange, silky sauce with just the right balance of spices. We practically inhaled it, along with some fragrant cumin basmati rice. 

Goan chicken curry at Moksh Cookery Class with Stephen Gomes

To finish off our dessert of Indian rice pudding, we spooned the milky mixture into a teacup and garnished it with freshly grated almond. Creamy and slightly sweet, this was the perfect end to a flawless meal. The milk served to neutralise the tangy flavours and subtle heat that the curry had left on my palate. 

Indian rice pudding, Kheer

Having polished off all three courses, we had the opportunity to revisit the recipes in our packs and make notes on each, to use as a reference when we have a go at making the dishes ourselves at home. Throughout the class, Stephen helped us to remember what had gone into each dish by putting each of us on the spot, asking us to tell him the specific ingredients and quantities that we had used. However, it was great to be able to catch up with him and Manish after the class to clear up any hazy areas. 

Me with my certificate for completing Chef Stephen Gomes' cookery class

We didn’t leave empty-handed, either; we got to take home the rest of the food we’d made throughout the class, including two large containers full of the mother curry sauce. If that wasn’t enough, we were each presented with a certificate for passing the class, we were allowed to keep our SG Food Studio aprons and Stephen kindly prepared a big tin full of spices for us to experiment with at home. 

Tin of spices to take home after Moksh cookery class

Being such a big fan of Moksh, I knew Stephen would put on a great cookery class, but it well exceeded my expectations. I’ve attended a couple of cookery classes in the past but I found them rather rushed, and I came away wondering how on earth I was going to recreate the dishes at home. What I loved the most about the Moksh cookery class was that Stephen went out of his way to ensure we would have the knowledge and skills required to cook each dish to perfection by ourselves at home. Although the cookery class may have ended, I feel like this is just the beginning of my curry-making escapades. Now that I’ve got the recipe for Moksh’s mother curry sauce (not to mention the spices that Stephen gave me), I can adapt this to make all kinds of different curries – the possibilities are endless! 

A cookery class with Chef Stephen Gomes costs £150 and I can guarantee you will come away feeling like it was money well-spent. The starter, main and dessert that you’ll make is updated every few months, so you may end up cooking something different to what we did, but I’m sure it will be every bit as enjoyable.  

A cookery class with Chef Stephen Gomes of Moksh Cardiff

Further details about Chef Stephen Gomes’ cookery classes, including how to book, can be found here.


Have you ever attended a cookery class? Let me know how it went in the comment box below.


Cookery Class with Chef Stephen Gomes at Moksh Indian restaurant, Cardiff Bay
I was invited to attend Chef Stephen Gomes' cookery class on a complimentary basis; however, I was not obliged to write a positive review of my experience. 


  1. October 16, 2017 / 12:08 pm

    That sounds like such an interesting and very tasty experience!

    • October 26, 2017 / 1:22 pm

      It was indeed. I loved being able to take my cooking home with me, and I will really enjoy experimenting with the recipes and spices at home.

  2. October 16, 2017 / 1:00 pm

    I’m so impressed! Everything look so delicious it’s causing my belly to rumble!
    I have no doubt that it was worth every penny. Not just for the skills Chef Stephen Gomes taught you, but for the experience of actually getting to cook with him and really experience cooking in a different light.

    So pleased you enjoyed it!

    • October 26, 2017 / 1:21 pm

      Thank you. Stephen is my favourite chef and he is a pleasure to work with. His food is great but as a person, he is one of the hardest working people I know and he always finds time make his customers feel valued.

    • October 26, 2017 / 1:20 pm

      Haha, I had a lot of help from Chef 😉

  3. October 16, 2017 / 4:37 pm

    what a fantastic event! I love cooking, but being taught how to do it all properly would be fantastic 🙂

    • October 26, 2017 / 1:19 pm

      Me too. It was fantastic to gain some new insight into the world of Indian food.

  4. October 16, 2017 / 5:02 pm

    What a wonderful experience, it looks liks u really enjoyed learning some great cooking tips.

    • October 26, 2017 / 1:19 pm

      It was really informative, but fun too. I can’t recommend the class enough.

  5. October 16, 2017 / 7:30 pm

    Oh that sounds like such a great cookery class and the food looks gorgeous. THat’s just the kind of cookery class that my OH would love.

    • October 26, 2017 / 1:18 pm

      I was the only female in the class that day, the other participants were men who wanted to improve their skills. Wish I could find a man who likes to cook, hahah!

  6. October 17, 2017 / 9:08 am

    Sounds like a wonderful event. It’s been years since I attended a cookery class, I do miss learning from the best.

    • October 26, 2017 / 1:18 pm

      It’s always good to be taught by the best! I had a lot of fun too.

  7. October 17, 2017 / 9:55 am

    The food looks amazing. I would love a cookery class as I often lack confidence to cook fresh

    • October 26, 2017 / 1:17 pm

      I have always enjoyed cooking curry as my mum and dad always did it so much when we were kids, so it was lovely to be able to pick up some new tips!

  8. October 18, 2017 / 1:39 pm

    Oh wow this cookery class looks amazing, would love to do something like this. Bet it was fantastic and the food looks amazing

    • October 26, 2017 / 1:17 pm

      I was genuinely surprised at how much I learnt. And it’s made me realise that I seriously need to invest in decent knives too.

  9. October 18, 2017 / 7:49 pm

    Oh wow, what an amazing experience, I would love to do something like this. The food you made all looks and sounds amazing, especially the Indian rice pudding. Its so interesting that all of the dishes are made from a mother curry sauce.

    • October 26, 2017 / 1:16 pm

      The Indian rice pudding is so easy to make, I’ll be making it again soon I’m sure 🙂

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