steak tartare

Monsoon Madness

Category

Monsoon Madness

  • Date: August 8, 2026
  • Start Time: 6:00pm
  • End Time: 9:00pm

Interactive

Demonstration & Interactive

Experience a modern take on traditional Goan food.

In this hands-on class, you’ll learn how to prepare and plate a selection of Chef Rohit’s signature dishes that blend bold regional flavours with contemporary techniques. The menu includes steak tartare with mushroom cappuccino, Monsoon River, Ilha do Sol (chicken curry with a crispy sunny side up egg), and The Goan Rocky Road – a creative exploration of texture, flavour, and presentation inspired by coastal India.

COMMON ALLERGEN/DIETARY NOTICE:

Disclaimer: We do our best to accommodate allergies where possible, but other guests will be handling these ingredients and cross-contamination may occur. Please contact us at [email protected] with any questions.

In this class:

Great cooking is about more than recipes – it’s about timing, technique and having fun. During our classes, you’ll work together with other enthusiasts in a hands-on environment led by our chef.

People under the age of 18 must be accompanied by an adult.

*taxes not included, wine, beer and spirits available, gratuities welcomed on site

  • Date: August 8, 2026
  • Start Time: 6:00pm
  • End Time: 9:00pm

$100.00

16 places left

Total: 100
Online class orders are temporarily offline. To book this class, please email [email protected]
We appologise for the inconvenience.
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Class Presentor

Rohit Pinto

I am Rohit, aka Ro, but I identify as The Fat Chef.

My philosophy is simple: life is short, do what makes you happy. For me, that’s cooking, and more importantly feeding people. I love all things food from the greasy deep-fried carnival food to the sophisticated gastronomic fare of the Michelin starred establishments.

Personally, I believe that the best food comes from good ingredients. So fresh seasonal ingredients which come from as close to your home as possible are your best bet! I love authentic cuisine, but I prefer taking the traditional techniques and applying them to different ingredients to get some interesting dishes that taste amazing.

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