Frequently Asked Questions

We prepare Kosher Indian food and teach you how to cook it, right in your home.

Leron grew up 24 years in India in an observant kosher family. This isn't cuisine adapted for tourists — it's the real daily Indian kosher cooking, learned at home. There is no other chef like her in Israel.

2 to 4 hours, depending on the workshop.

Minimum 4 people, maximum 20 for workshops. For corporate events, we handle 20 to 300 people.

Workshops from ₪350/person. Romantic dinner for two from ₪900. Corporate events from ₪220/person. See our workshops page or contact us for a custom quote.

Via WhatsApp or the contact form. A deposit is required 48 hours before the workshop (non-refundable once ingredients are purchased).

For workshops, at least 5–7 days. For corporate events, 2–3 weeks is recommended.

Yes. We travel across all of Israel — Tel Aviv, Jerusalem, Netanya, Ra'anana, Kfar Saba, Ashdod, Beer Sheva, Haifa, and anywhere else upon coordination.

Meat is chalak and poultry is mehadrin (such as Machfud kashrut). Both Leron and Binyamin are Shomer Shabbat and Shomer Kashrut since forever. This isn't a commercial label — it's our life.

Yes, we cook in your kitchen while respecting your level of kashrut. We can also bring our own utensils if needed.

In halakha, dairy before meat can be possible when handled properly. For Kosher India events, we usually keep each workshop clearly meat, dairy or vegetarian to avoid kashrut complications, dish confusion and unnecessary logistics. If you have a specific request, contact us and we'll help choose the cleanest format.

Not necessarily. We adjust spice levels exactly to your taste — from fiery hot to completely mild. Real Indian food is much more than just spices.