Peppercorns conducted a cook-along “The journey through India” in Singapore at a posh kitchen studio, ToTTs on Dunearn Road. There were thirty sign ups. The format was a hands-on cookery class. Each workstation accommodated four participants. The ingredients were pre measured and the tables were all preset. Recipes were shared in a demo format with me working with each table through all the recipes. Six recipes were shared and six exotic Indian dishes were created. From the North we made the Ajwaiin Dahichicken, from God’s own country it was the Mutta chutney kebabs, as we went east we baked Rasgollas and westward it was the delectable Parsi Patrani machchi. This was complemented with a summery raw mango gingerroot fresco and a Indo-Mexican mango salsa salad. We cooked from scratch and enjoyed the meal together soon after. Many went back and recreated and reported sooner than imagined. The cook-along was a roaring success.