Wie sind die Öffnungszeiten?

Montag 10:00 - 19:00 Dienstag 10:00 - 19:00 Mittwoch 10:00 - 19:00 Donnerstag 10:00 - 19:00 Freitag 10:00 - 19:00 Samstag 10:00 - 19:00 Sonntag 10:00 - 19:00

Spice It UPP

Startseite
Schweiz
Aesch
Spice It UPP

Anrufen Wegbeschreibung Website Kontaktieren Sie die Schule/Universität

Demystifying Indian cooking and making it easy for you to make your own Indian spread . Fun,sociable and relaxed atmosphere to learn and engage.

Love Indian food but find it too complicated to cook? Contrary to popular belief Indian food is not all about complicated spices and red hot chillies! It can be made using just a few spices in under an hour and yet be your same quintessential Indian curry. All you need to know is the consistent cooking process and the correct use of spices. Easy recipes for busy lives which demystify Indian cooking and tackles the basics. This is your gateway to become a smart lazy cook.

20/09/2026

How to rescue a dish if you add too much spice?

There are times when you may have accidentally added too much chilli powder or pepper to your dish than your tongue can handle.

The fixes to reduce chilli in a dish is very easy, one that you can do with simple ingredients at home.

Save this post for future reference.

13/09/2026

That smile when you hold up a plate of Indian food you made from scratch?

That’s the real takeaway from every class. The recipe is just a bonus. 🧡 Hands-on Indian cooking classes in Basel — everyone cooks, everyone eats together, everyone leaves grinning.
It is so easy to join a session. Simply DM to book your next spot.

27/08/2026

You’re adding your spices in the wrong order

Adding spices in the right order brings out their best flavours as well as ensures they are properly cooked. Simply follow this pattern if you have more than 1 type of spice in your recipe.

1. Whole spices first - Add whole spices such as cardamom pods, cinnamon stick, cumin seeds in warm oil. Ensure that the oil is not too hot otherwise it will burn the spices
2. Ground spices during the cooking process with a splash of water. Raw ground spices need to be cooked properly. Always add them while you are mid way through cooking. If there is not enough moisture in the pan then add a splash of water to prevent them from burning and also give time for them to cook.
3. Pre-mixed roasted spice blends such as Garam masala should be added at the end of cooking. This brings out the flavour intensity of the spices.

Save the reel for tips on how UPP your spice game.

16/08/2026

Chop, Stir, Mix and Roll with Laughter!

The best part of teaching Indian cooking isn’t the food — it’s the moment someone realises they can actually do this. Swipe for proof. →

09/08/2026

Wondering why your Indian or any dish grabby or sauce is runny even thought you followed the recipe well?

The problem is not with the recipe but little nuances in the recipe that you may not be aware of. Here’s is where watching others cook in real life teaches you these little tricks of that food blogs or recipe video skips.

This is why I started my cooking classes so that you can watch, do and learn the tricks hands-on.

You can join a class by clicking on the link in the bio or DM me.

17/07/2026

Make Butter Chicken, Daal Palak, Classic Chicken Curry or any other Indian dish with ingredients from your local supermarket market. You don’t need to go to any specialist Indian grocery store to buy ingredients for .

Our cooking classes in help in busting many myths associated with Indian food. We simplify the ingredients, breakdown the process and unravel the flavours.

Book for an enjoyable session with your family and friends and create flavourful memories.

28/05/2026

Indian cuisine evolved IN the heat, FOR the heat. India sits largely in the tropics. The food wasn’t built for European winters — it was built for monsoons, summers, and humidity.

Chillies actually cool you down. Capsaicin in chillies triggers sweating, and as the sweat evaporates, your body temperature drops.

This is why hot-climate cuisines worldwide — Mexican, Thai, South Indian — lean towards spicy.

The spice cabinet is full of coolants. In Ayurveda, fennel seeds, coriander, cumin, mint, cardamom, raw mango powder and kokum are classified as cooling. Munching on fennel seeds after meals isn’t just for digestion — it’s literally a summer ritual that also aids digestion.

So next time you think that it is too hot to eat Indian food, maybe it is just what you need for your body and taste 😁!

05/05/2026

Not your typical Mother’s Day gift

It is all about the aroma of spices, the joy of cooking, the gift of TIME TOGETHER —perfect for Mother’s Day!

Make this Mother’s Day unique and special for her

👉 Click the link in bio to gift a class or DM for more info. ❤️

02/05/2026

STOP WATING FLAVOURS!

Your spices need your love too!

Do you have a stock of old spices and herbs that you are not sure whether to throw away or can still use?

Here are few tips on how to store and use spices properly so that you are not wasting the flavour enhancers and making the best of them. Enjoying Spicing It UPP!

Link of full post with lots of tips in the bio or comment link and I will sent it to you.

11/04/2026

Your kitchen will never smell boring again. 🌶️
Join our Indian cooking class in Basel and learn to build flavours from scratch — from tempering spices to balancing heat. No experience needed. Just curiosity and a good appetite. 🍛
DM to book your spot or for me to come to your kitchen and together we will fill it with flavours!

Adresse

In Den Saalbünten 7
Aesch
4147

Öffnungszeiten

Montag	10:00 - 19:00
Dienstag	10:00 - 19:00
Mittwoch	10:00 - 19:00
Donnerstag	10:00 - 19:00
Freitag	10:00 - 19:00
Samstag	10:00 - 19:00
Sonntag	10:00 - 19:00

Telefon

+41799406148

Website

http://www.spiceitupp.com/

Benachrichtigungen

Erfahren Sie als Erste/r von Neuigkeiten und Aktionen: Wir schicken Ihnen eine E-Mail, wenn Spice It UPP etwas veröffentlicht. Ihre E-Mail-Adresse wird für keinen anderen Zweck verwendet, und Sie können sich jederzeit abmelden.