Kokum Restaurant Launches Hands-On Indian Cookery Class Series in East Dulwich

Key Takeaways

• Kokum offers five monthly Indian cookery classes April‑August 2026.
• Chef Sanjay Gour, ex‑Gymkhana, leads hands‑on sessions.
• Classes cover curry, bread, street food, and live‑fire grilling.
• Participants eat their creations and receive ingredient goodie bags.
• Tickets priced per class, booked via Kokum’s website.

Pulse Analysis

Experiential dining is reshaping the hospitality sector, with consumers seeking more than a meal— they want to learn, create and share. In London’s vibrant food landscape, Kokum’s new cookery series meets this trend by turning its kitchen into a classroom. By scheduling the sessions on Saturdays, the restaurant captures weekend leisure time, appealing to both seasoned home cooks and curious diners eager to master authentic Indian techniques without relying on shortcuts like pre‑made pastes. This approach not only differentiates Kokum from typical takeaway spots but also positions it as an educational hub for South‑Asian cuisine.

Chef Sanjay Gour brings a pedigree that adds credibility to the program. Having honed his skills at Michelin‑starred venues such as Gymkhana and Murano, Gour translates high‑end culinary rigor into an accessible format. Each class focuses on a distinct skill set— from the “Curry from Scratch” session that emphasizes spice balance, to the “Naan Stop” workshop that demystifies flatbread dough, and the summer grill‑outs that explore live‑fire flavor infusion. The inclusion of a post‑cook communal meal and a curated goodie bag reinforces the learning experience, encouraging participants to replicate dishes at home and spread word‑of‑mouth promotion.

From a business perspective, the series creates a new revenue channel that is less vulnerable to the fluctuations of dine‑in traffic. By charging per class, Kokum can generate incremental income while filling off‑peak kitchen capacity. Moreover, the initiative builds a community of brand advocates who are likely to return as regular patrons, boosting long‑term customer lifetime value. As more restaurants adopt similar models, Kokum’s early entry and chef‑driven authenticity could serve as a blueprint for scaling experiential offerings across the UK market.