Surinamese Spice, Fine Dining
Nine Surinamese dishes built for a two-star pass: a tandoori croûte on halibut, apple-curry sauce with bara, babi kecap folded into a bonbon.
Soenil Bahadoer
Chef & Owner, De Lindehof · Nuenen
No payment due now. Every masterclass, 50,000+ recipes, 1,500+ chefs.
What you'll learn
9 Lessons, 36 min total
- FREE
Introduction
- FREE
#1 Red Cabbage and Lemmetje Crisp
- FREE
#2 Tandoori Croûte
- FREE
#3 Halibut with Tandoori Croûte, Roti & Tayer Leaf Compote
- FREE
#4 Apple-Curry Sauce
- PRO
#5 Bara
- PRO
#6 Lobster with Apple-Curry Sauce & Bara
- PRO
#7 Tandoori Ball
- PRO
#8 Wagyu with Tandoori Ball, Sambai Sauce & Caviar
- PRO
#9 Babi Kecap Bonbon
About this course
Nine dishes of Surinamese cuisine, built for a fine dining pass. Red cabbage with lemmetje crisp. A tandoori croûte and the halibut it sits on with roti and tayer leaf compote. An apple-curry sauce, bara, and the lobster served with both. A tandoori ball with wagyu, sambai sauce and caviar. Babi kecap in a bonbon.
Soenil Bahadoer's move is to give the spice a form. Tandoori becomes a croûte and then a ball, cumin and masala go into the bara, babi kecap ends up inside a bonbon. Once the spice is a component it can be measured to the protein instead of scattered over it, which is the difference between hot and seasoned.
You finish able to put a masala on a fine dining plate without it reading as a garnish, and to carry the same balance into a bonbon or a dessert. The flavour-pairing work sits next to Pascal Barbot's condiments and marinades class.
"Spice isn't about heat alone, it's about knowing exactly how much a dish can carry."
Soenil Bahadoer · Executive Chef/Owner @ Restaurant GEM.
Lessons
9
Video
36 min HD
Recipes
10
Level
Audio
English (VO)
Subtitles
English, German, Italian, Spanish, French
At the end of this course you will be able to
Blend a tandoori croûte and crisp it on halibut without burning the spice off.
Cook an apple-curry sauce that holds its heat against lobster and fried bara.
Roll a tandoori ball to serve with wagyu, sambai sauce and a spoon of caviar.
Set babi kecap into a bonbon and close a menu on a savoury, spiced note.
Spice balance today, marinades tomorrow.
One membership. Access all content.
Every masterclass, the full recipe library, and the creators who add new recipes every week, all with Gronda PRO.
70+
Masterclasses, new ones every month
50,000+
Step by step professional recipes
1,500+
Creators cooking at professional restaurants
Meet your instructor
Soenil Bahadoer
Chef & Owner, De Lindehof, Nuenen · Second star in 2014 · Surinamese-Dutch cooking
Soenil Bahadoer owns and cooks at De Lindehof in Nuenen, which took a second star in 2014. He was born in Suriname and decided at eight that he would be a chef, after his mother sent him to help in the kitchen as a punishment.
He trained in the Netherlands and worked at Du Chateaux and Scholteshof, then opened De Lindehof as a French restaurant before rebuilding it around Surinamese, Asian and African flavours. This class is that kitchen's spice work, taken dish by dish.
What chefs say
“Gronda has excellent content from extremely talented chefs. I absolutely insist that all in house culinary personnel have Gronda on their phone. It is a valuable learning tool.”
Markus
Who is this course for?
New to these spices or fluent
First-time and practised spice cooks who want heat, aroma and balance under control.
A plate that tastes of somewhere
Cooks who want a tandoori croûte, a spiced ball and a kecap bonbon built from spice, not just heat.
Anyone who cooks with spice
Tandoori, curry and sambai enthusiasts who want Surinamese spice work on the plate.
Frequently Asked Questions
Gronda is where you learn the techniques behind world-class dishes, taught by the chefs who built them. Over 70 masterclasses and more than 40,000 restaurant recipes, built for cooks who already know their way around a kitchen and want to go further.
Full access to every masterclass in the library and the complete recipe collection. All lessons, all techniques, all chefs, under one membership.
On the Gronda app on iPhone and Android, or straight from your browser at gronda.com. Start on one, pick up on the other.
Every masterclass lists its level and length up front, so you know exactly what you're getting into before you start. Whether you're picking up a technique for the first time or refining one you've worked for years, there's a class built for where you are.
Yes. Every masterclass comes with its own recipes, and PRO membership includes the full recipe library beyond the class itself.
The first lesson of this class is free, no card required. To watch the full class and everything else in the library, start a Gronda PRO trial. You get full access during the trial and can cancel before it ends without paying anything.
Gronda PRO is —/month on the annual plan (billed once a year), or —/month if you'd rather pay monthly. Either way you get full access to every masterclass and recipe. The annual plan comes with a 7-day free trial, so you can try it before you're charged. Exact pricing depends on your platform and region, shown before checkout.
Yes, anytime. If you subscribed through the App Store or Google Play, cancel from your phone's subscription settings. If you subscribed on gronda.com, cancel from your account settings on the site. No fees, no calls.
Yes. Gronda PRO comes with a 30-day refund window. If you subscribed through the App Store, request the refund directly from Apple, they handle the payment. Through Google Play, request it in the Play Store or email support@gronda.com. If you subscribed on gronda.com, email support@gronda.com within 30 days of your purchase. After 30 days, refunds aren't available.
Start free for 7 days
Every masterclass, 50,000+ professional recipes, and 1,500+ creators. No payment required.
4.8 on the App Store
3M+ chefs
App of the Day in 120+ countries
Mastering Spicy Flavors · Soenil Bahadoer
