The Commune Table

The Commune Table An online learning platform for honest cooking, global flavours, and mindful kitchen practices.

We focus on technique and understanding, so you can cook with confidence, not just follow recipes.

08/10/2026

Can’t join us for a physical class? No worries — you can take our complete Sourdough 101 online class from anywhere in the world, at your own pace. Clickable link in our profile or sign up on thecommunetable.com

And this isn’t just one long video. The course is broken down into easy-to-follow chapters, so you can really understand the process and come back to individual lessons whenever you need them.

We cover:
• Building and maintaining a healthy sourdough starter
• Understanding fermentation and knowing when your dough is actually ready
• Mixing, stretch & folds, shaping and scoring
• Bulk fermentation and cold proofing
• Baking a beautiful sourdough loaf at home
• Troubleshooting common sourdough problems
• Discussion groups + ongoing support throughout your 3 months of access
• Certification from The Commune Table Singapore

You’ll have 3 months’ access to learn, bake, practise and ask questions along the way.

If you’ve been wanting to learn sourdough properly rather than piecing together bits of information from reels and recipes, this is the class I’d start with. ❤️

30/09/2026

Our Gluten-Free Dumplings class is now online on https://communetable.thinkific.com/courses/gluten-free-dumplings

What you’ll learn:

• Gluten-Free Chinese Pantry Essentials
• Shrimp & Water Chestnut Filling
• Chicken & Mushroom Filling
• Spinach & Carrot Filling
• Dipping Sauce
• Gluten-Free Dumpling Dough
• Pleating & Steaming
• Chili Oil
Plus ongoing help in our discussion groups!

GLUTEN-FREE DUMPLING DOUGH
Makes 32

115 g fine rice flour, plus more for dusting
65 g tapioca starch
174 g boiling hot water
3 tbsp glutinous rice flour
2 tsp oil

Mix the rice flour and tapioca starch. Add boiling water and mix until crumbly. Add the glutinous rice flour and oil, then knead until smooth. Keep covered until ready to use.

22/09/2026

Two in-person Sourdough & Focaccia workshops coming up in Madh, Mumbai with Chef Payal Thakurani — 30 September & 7 October! Check it out - https://thecommunetable.com/upcoming-cooking-classes/

This 6-hour, fully hands-on workshop includes:
✓ Sourdough bread from start to finish
✓ Focaccia
✓ Understanding fermentation, shaping & proofing
✓ Troubleshooting so you can confidently bake at home
✓ 3 months’ complimentary access to our Online Sourdough 101 Course (worth ₹3,999)
✓ Certificate of Completion from The Commune Table, Singapore

Come learn the techniques, understand your dough and leave with the confidence to keep baking at home.

Can’t join for a physical session, check out our online classes from Singapore - https://thecommunetable.com

15/09/2026

Sign up for our Kombucha 101 course with Chef Payal Thakurani only on https://communetable.thinkific.com/courses/kombucha-making-course

Learn how to brew your own kombucha from scratch, understand fermentation, and create your own delicious second-fermentation flavours at home.

Online • Self-paced • 3 months access • Get certified

🇮🇳 Indian students: Pay via UPI and enjoy massive discounts.

31/08/2026

Zeytoon Parvadeh (Persian Pomegranate & Walnut Marinated Olives) 🫒✨

Tangy, nutty, and rich with pomegranate molasses, this classic Persian appetizer is the ultimate upgrade to your mezze spread.

Zeytoon Pervadeh
Serves: 4
Ingredients:

2 large cloves garlic
Pinch of salt (for crushing garlic)
3/4 cup walnuts
1 cup good quality green olives, rinsed and drained
4+ tbsp pomegranate molasses
1.5 tsp dried mint
3/4 tsp golpar (Persian hogweed), optional
Fresh pomegranate arils (for garnish)

Instructions:
1. In a mortar and pestle (or blender), pound garlic with salt until smooth, then grind in walnuts until fine with slight texture.
2. Mix the garlic-walnut paste with dried mint and golpar.
3. Stir in pomegranate molasses, then fold in green olives until well coated.
4. Refrigerate for at least 12 hours for flavors to meld, garnish with pomegranate arils, and enjoy!

💬 Want to master authentic regional dishes like this with complete culinary confidence?

Access our full library of self-paced online cooking masterclasses on Thinkific - https://thecommunetable.com

26/08/2026

Sign up for our Sourdough 101 Certificate course - now online on https://communetable.thinkific.com/courses/sourdough-baking-course

You don’t need years of experience to bake incredible sourdough—you just need to understand how fermentation and timing actually work.

This comprehensive, pre-recorded Thinkific course takes you step-by-step through the entire process, fully at your own pace:
* Build and maintain a thriving, active starter
* Learn the science behind temperature, timing, and hydration
* Master shaping and scoring for gorgeous, wholesome loaves
* Earn your certificate with lifetime access to revisit every technique

🇮🇳 For students in India: Pay seamlessly with UPI and unlock exclusive, discounted pricing! Just select “Pay via UPI” at checkout to claim your offer.

👉 Just comment “STARTER” and we’ll send the link directly to your inbox.

26/08/2026

Sign up for our Sourdough 101 certificate course in Singapore only at https://communetable.thinkific.com/courses/sourdough-baking-course

This isn’t just a collection of recipes. It’s a technique-driven class, broken down into clear chapters so you understand the why behind each step — from building and maintaining your starter to mixing, fermentation, shaping, cold re**rd and baking.

The idea is to help you understand your dough, troubleshoot what’s going wrong, and eventually bake with confidence rather than simply follow a recipe. 🤍

For our students in India 🇮🇳
You can pay easily via UPI and enjoy our special India pricing!

09/08/2026

🍞 Check out our Sourdough 101 online course here - https://communetable.thinkific.com/courses/sourdough-baking-course

This is a comprehensive, pre-recorded course you can start anytime and learn completely at your own pace.

We take you right from the beginning — building and maintaining a healthy starter — through fermentation, timing, shaping and finally baking beautiful, wholesome sourdough bread at home.

No prior experience. No fixed class dates. And no blindly following recipes.

The goal is to help you understand why sourdough works, so you have the confidence to troubleshoot your dough and bake independently.

🇮🇳 Paying from India? Pay using UPI and enjoy special discounted pricing.

02/08/2026

Full recipe below! 👇 Check out our Chinese Cuisine 101 certified online course here - https://communetable.thinkific.com/courses/chinese-cuisine-online-cooking-course

Master authentic Chinese cooking from the comfort of your home with step-by-step lessons designed to help you build confidence - not just follow recipes. In our Chinese Cuisine 101 course, you’ll learn the essential techniques, sauces, knife skills, wok cooking, velveting, steaming, stir-frying, and the “why” behind every recipe so you can cook a wide variety of Chinese dishes with confidence. Plus, you’ll receive a certificate on completion.

Cantonese Steamed Fish (Serves 3–4)

For Steaming
• 1 whole fish (descaled and gutted)
• 20g ginger, cut into thin strips
• 1 sprig spring onion, sliced diagonally or into thin strips (halved)
• 1 tbsp Shaoxing w**e (or sherry for a GF alternative)

For the Sauce (mix well, bring to a boil, then set aside)
• 2 tbsp light soy sauce (or to taste)
• 1½ tsp sugar (or to taste)
• 3 tsp water
• 2 tbsp cooking oil
• Drizzle of toasted sesame oil
• 1 red chilli, sliced, for garnish

29/07/2026

Authentic Afghan Qabuli Pulao 🇦🇫 Fragrant basmati rice, melt-in-the-mouth lamb, sweet caramelized carrots and raisins—this is one of the world’s great rice dishes.

Want to master dishes like this while understanding the techniques and kitchen science behind them? Join our certified online cooking courses at https://communetable.thinkific.com

Qabuli Pulao (Serves 12–15)

Lamb

* 2–3 tbsp oil
* 300g red onion, chopped
* 1kg lamb leg & shoulder or lamb shank
* 1 tsp sea salt
* 1 tsp ground cumin
* 1L hot water
* 2 tsp salt

Salt the lamb for 1 hour. Cook the onions in the oil until lightly caramelized. Add the lamb and brown well. Stir in the cumin, hot water and salt. Pressure cook on low for 20 minutes until tender. Reserve the broth.

Caramelized Carrots & Raisins

* 2 large carrots, slivered
* 1 tbsp + 1 tsp sugar
* ¼ tsp ground cardamom
* 1 cup black raisins, soaked
* 1½ tbsp oil

Caramelize the carrots with the oil, 1 tbsp sugar and cardamom. Add the raisins with the remaining sugar and caramelize in the same pan. Set aside.

Spiced Caramel

* 1½ tbsp sugar
* ¾ cup water
* 2 tsp garam masala

Caramelize the sugar until amber, then carefully stir in the water and garam masala.

Rice

* 4 cups basmati rice, soaked
* 3L water
* 1 tsp ground cumin
* ⅓ cup sliced pistachios

Cook the soaked rice in boiling water for about 10 minutes until almost done. Drain and return it to the pot.

Add the cumin, spiced caramel water and about 1L of the reserved broth. Cover and cook over high heat for 5–7 minutes until most of the liquid has evaporated.

Push the rice into the centre and arrange the carrots, raisins and lamb on top. Place the pistachios in a small piece of crumpled parchment. Make a few steam holes through the rice, cover everything with the remaining rice, then place a clean kitchen towel under the lid and steam for 15 minutes.

Serve hot.

Address

Joo Chiat
Singapore
425789

Telephone

+6588214805

Website

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