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Cook along live with Chef Gomez and learn regional curry techniques from Indian butter chicken to Sri Lankan and Thai pastes. This 75-minute online masterclass blends hands-on instruction with cultural context and recipe sheets for home replication.
Cook along live with Chef Gomez and learn regional curry techniques from Indian butter chicken to Sri Lankan and Thai pastes. This 75-minute online masterclass blends hands-on instruction with cultural context and recipe sheets for home replication.
Close your laptop and imagine the hiss of mustard seeds, the warm perfume of roasting spices and a confident voice guiding your hands through a sauce that will thicken on your stove — that’s the starting scene for Chef Gomez’s live virtual curry class. Though you’re in your own kitchen, the session opens like a shopfront in Dubai’s old spice quarter: spices chatter, ladles move, and a simple pot becomes the meeting place between regional traditions.
Verified experiences and guided adventures in the surrounding area.
Operated by Explore Dubai with Gomez & Sandy (private tours only) · Dubai, Dubai
Close your laptop and imagine the hiss of mustard seeds, the warm perfume of roasting spices and a confident voice guiding your hands through a sauce that will thicken on your stove — that’s the starting scene for Chef Gomez’s live virtual curry class. Though you’re in your own kitchen, the session opens like a shopfront in Dubai’s old spice quarter: spices chatter, ladles move, and a simple pot becomes the meeting place between regional traditions.
The class draws on South Asian, Sri Lankan, Thai and Arabic techniques that trace back to centuries of trade across the Arabian Sea. Ingredients—cumin, tamarind, coconut, garam masala—carry geological and cultural stories: coral-reef fisheries that shaped coastal dishes, and caravan routes that introduced chilies and rice. Chef Gomez references local markets and family techniques while demonstrating practical steps: toasting whole spices, building layers of flavor, and tempering heat.
For travelers who collect tastes as they do places, this is a practical primer: learn a butter chicken base, make a proper Sri Lankan curry powder, or press a Thai red paste from scratch. Expect guided pacing, recipe sheets, and options for vegetarian or seafood swaps. Come prepared with mise en place, a steady internet connection and a burner you trust.
The class is a low-stakes way to expand your repertoire before you travel — or when you can’t — and it’s especially useful for cooks who want to translate authentic diner flavors into dependable home recipes.
easy.
75 minutes.
No physical fitness required; basic stamina for standing and stirring for an hour is sufficient
No — the class is paced for home cooks with basic knife skills and stove familiarity; the chef explains each technique step-by-step.
Yes — the host accepts dietary restrictions in advance and provides vegetarian or protein-swapped variants during the session.
Yes — the class includes recipe sheets for the dishes covered so you can recreate them later.
Cancellation policy requires 24-hour notice for a refund; check with the host about access to a recording or repeating the class if provided.
Dubai’s cuisine reflects centuries of maritime trade linking the Arabian Gulf to India and Southeast Asia, which introduced spices, rice varieties and shared techniques now present in home and restaurant kitchens.
Opting for sustainable seafood choices and minimizing single-use packaging helps protect Gulf fisheries; use local seasonal produce when possible to reduce carbon footprint.
Explore Dubai with Gomez & Sandy (private tours only) operates guided outdoor trips and adventures with an emphasis on safety, stewardship, and memorable experiences.
Close your laptop and imagine the hiss of mustard seeds, the warm perfume of roasting spices and a confident voice guiding your hands through a sauce that will thicken on your stove — that’s the starting scene for Chef Gomez’s live virtual curry class. Though you’re in your own kitchen, the session opens like a shopfront in Dubai’s old spice quarter: spices chatter, ladles move, and a simple pot becomes the meeting place between regional traditions.
Close your laptop and imagine the hiss of mustard seeds, the warm perfume of roasting spices and a confident voice guiding your hands through a sauce that will thicken on your stove — that’s the starting scene for Chef Gomez’s live virtual curry class. Though you’re in your own kitchen, the session opens like a shopfront in Dubai’s old spice quarter: spices chatter, ladles move, and a simple pot becomes the meeting place between regional traditions.
The class draws on South Asian, Sri Lankan, Thai and Arabic techniques that trace back to centuries of trade across the Arabian Sea. Ingredients—cumin, tamarind, coconut, garam masala—carry geological and cultural stories: coral-reef fisheries that shaped coastal dishes, and caravan routes that introduced chilies and rice. Chef Gomez references local markets and family techniques while demonstrating practical steps: toasting whole spices, building layers of flavor, and tempering heat.
For travelers who collect tastes as they do places, this is a practical primer: learn a butter chicken base, make a proper Sri Lankan curry powder, or press a Thai red paste from scratch. Expect guided pacing, recipe sheets, and options for vegetarian or seafood swaps. Come prepared with mise en place, a steady internet connection and a burner you trust.
The class is a low-stakes way to expand your repertoire before you travel — or when you can’t — and it’s especially useful for cooks who want to translate authentic diner flavors into dependable home recipes.