Cake Box by Neelma

04/01/2022

Dear Cake Box fans, A new food competition show premiers tonight at 9PM. There are 10 episodes this season but I’m not in #1. Keep watching Rat in the Kitchen on TBS. I’m hopeful my episode is #5 in the lineup (even though we were the lab rats and filmed first out of 60 contestants) unfortunately we will not know until a week before. Stay tuned to find out who dun it?

By the way, did you spot me in two frames below? Comment your result. ⬇️

05/27/2021

Godspeed Eric Carle! The very hungry caterpillar was surely fed well!

05/21/2021

Thank you Huber-Moore Funeral Home for including me on this tribute. I have met Marge several times. A true Bordentown city gem, a forever loss. Godspeed Margie!

Share Memories & Support the Family.

04/29/2021

I love this dish, the Spicy Chicken Chipotle Pasta w/ and and have to order it almost every time we go to the factory. There is a and flavor that all marry and live in harmony on one plate full of and that you have to try. This dish can be made and and still manage to hit all the happy notes in your mouth. Here are the ingredients you will need to make this one pan dish.

INGREDIENTS:
•2 tablespoons butter
•2 tablespoons neutral oil
•3 cups cooked pasta al dente style
•2 cups asparagus, cut into 1 inch pieces
•1 cup frozen peas
•1 medium onion, chopped
•1 cup of bell peppers, cut into strips
•1/2 cup sliced scallion
•1 lb chicken cut into 1/2 inch cubes
•Juice of 1 lemon
•1 cup sour cream
•1/2 cup water
•1/2 can of chipotle peppers in adobo sauce
•3 tablespoons of chopped garlic
•1 cup each of pepper Jack and Mexican blend cheese
•Cilantro to garnish
•Salt & pepper to taste

04/24/2021

Hey Foodies, if you're VIRTUALLY joining us for our Curries & Flatbread class this Tuesday here is the link to sign up and a game plan if you're cooking along.

SIGN UP HERE {{$5.00}}:
http://www.burlcoagcenter.com/classes/indian-curry/

04/14/2021

Club Chai & Samosas ✳️
Owner- Virtually Yours, Chef Neelma
Cooking School 💻🔪 Specialize in Corporate & Private Team Building Workshops Worldwide
Private Chef/Recipe Developer/ Brand Stories, Food & Appliance Marketing 👩🏽‍🍳
Blogger & Content Creator 🎥🥘🍜
Food Podcast (coming soon)🎙🎧

Mom of two 🤵🏽🧑🏽‍💼who tower over me. Often mistaken for their sister, especially when I’m footing their bill! 🤷🏽‍♀️ I wouldn’t have it any other way! Wife of a very picky guy - the love of my life, my foodie tragedy, he loves pizza and burgers!

🇮🇳 origin born/raised in 🇹🇿🇲🇼🇺🇸 ⬅️ because of this I have learnt how to speak 7 languages!

Hello, Kemcho, Namaste, Jambo, Muli Bwanji, Bonjour, Hola

Globetrotter - Marked 5 out of the 7
✈️🛺🚖🚠🚝🛥🌍

When asked about my culinary background, I joke that I come from a culture that has been focused on food for the past five thousand years. That’s one heck of a resume! I’m self taught and was lucky enough to have opportunities professionally that gave me the title of Chef.

An advocate for eating well but with sensibility. I love to eat but hate to waste food! My philosophy on food is sustainability. It is very important to know where your food is coming from. Join your local CSA. 🙏🏽

In the food service industry for the last 12 years in various capacities; a dishwasher, server, professional cook, baker, caterer, food writer, food entrepreneur, pastry chef and currently as a culinary instructor, brand ambassador and a content creator.

My dining realm is trendy, intuitive and cultural. I offer corporate and private team building classes, recipe developing services and brand stories for food and appliances.

The favorite part of my job other than eating the food, is teaching people to create the foods they never thought they could make.

My second favorite part, is being passionate about kitchen appliances, gadgets and accessories. An ambassador and educator for many brands trained by Sur La Table.

I have been published in many regional magazines and appeared on TV shows. I was a virtual guest on the Dr. Oz show recently where I talked about my favorite topic, spicy 🌶 food.

National event volunteer, fundraiser and a committee member in local non-profits. 🎗

YoutTube - Chef Neelma
Facebook - Chef Neelma
Blog - https://chefneelma.blogspot.com
Instagram -
Instagram -

I have often been asked about my culinary background, to which I jokingly respond that I come from a culture that has been focused on food for the past five thousand years. I am not a professionally trained chef, but that’s one heck of a resume. I am an advocate for eating well but with sensibilit...

04/13/2021

Hey local Foodie friends....something new is on the calendar. This local gem, The Farmhouse Kitchen, is a shared-use, commercial kitchen facility at the Burlington County Agriculture Center. It provides kitchen space for local food entrepreneurs to explore new food business ideas with minimum capital investment, allows farmers to add value to their raw agricultural products, and existing food businesses to sustain and scale-up. In addition to preparing products for sale, the kitchen is also equipped for cooking demonstrations, educational classes and training, and is available for private functions. This virtual class costs $5 and I hope decipher curry and flatbread from the subcontinent, we will have both vegetarian and vegan options for this class too!

Sign Up at link below.

Let’s welcome Chef Neelma! Chef Neelma has a background that is a melting pot of cultures and cuisines. She came to America as a young teenager – she was born and raised in South Africa! Join Chef Neelma in making Indian curry and...

02/28/2021

Okay let’s try this again. The last upload was the wrong video 🤣

Over the last several months I’ve been blessed with my growth here, on Instagram, on YouTube and on CH. I wanted to make this video to tell you personally and also a little bit more about the philosophy of my cooking journey. Please take a minute or fifteen to watch and thank you for all the continued support. I can be found at

02/27/2021

Greeting & Gratitude - Over the last several months I’ve been blessed with my growth here, on Instagram, on YouTube and on CH. I wanted to make this video to tell you personally and also a little bit more about the philosophy of my cooking journey. Please take a minute or fifteen to watch and thank you for all the continued support. I can be found at

12/31/2020

Hey, wear that dress tomorrow, put on the make up and do your hair, drink that champagne in style and....join us for a good time. It’s goodbye to 2020 and being hopeful in 2021. You will be done and cleaned off well before that ball drops. Let’s do it!

Last call for NYE cocktail and tapas class. The ingredient list is simple. You can still shop tomorrow AM.

12/29/2020

2020 was defined by major political, health, and social developments. It has been hard to be cheerful at all times this year but we’ve almost made it through. In life when you find yourself in small parts of desperation, you must always remember all the cheerful times and continue the journey. This has been my small, not extremely over exciting but definitely a humbling year in review.

JANUARY - I was really sick but at the peak of my busy season at work. I couldn’t take any days off and after every class lost my voice. My team was amazing and I’m appreciative of everyone I worked with. After 6 months of building and cultivating a brand new team, I achieved every number on our monthly goals for the first time.

FEBRUARY - the first half of the month was a whirlwind. The second half went in employee reviews, forecasting business for the year and meeting some pretty awesome new people to partner with to drive sales.

MARCH - walked out into furlough with a Lamborghini of an ice cream maker and seriously made ice cream all month long, unsuspecting of what was to come next. I also detoxed from some bad energy from both my personal and my work life.

APRIL - I ate through this month of quarantine. Cocktails were flying every night, zoom calls galore and I started teaching myself about Instagram and Tik Tok . Cancelled my first trip of the year.

MAY - it was my birthday month but gloomy times were ahead. I kept pushing through. Instagram kept me busy, and having a houseful busier. I had days where I was up and then down. Going from a speed of 100 down to 10 was not something I’ve been used to over the last 7 years.

JUNE - continued to eat my way through quarantine and gained some pounds not dollars, got a little perspective, and some direction of what was next for me after finding out I may not be returning back to my (dream) job. Cancelled yet another trip.

JULY - cancelled one trip but took another small road trip to renew inspiration and that’s exactly what I did. Started utilizing more tools on Instagram and got out of my comfort zone and a started hosting live cooking events online.

AUGUST - officially terminated from my job I immediately started applying for jobs and at the same time had more perspective and hopefulness for another venture of my own too. Not in limbo anymore, I got the root work in to starting Foodie with Neelma, and teaching cooking classes virtually.

SEPTEMBER - started a blog (again) I have yet to stay true to it (again). Went on as a guest for an episode on the Dr. Oz show talking about my favorite thing, spicy food. I took another small vacation golfing by the seaside for 3 straight days with my husband. Started a recipe book I’m almost finished with 🤞🏽and continued being supported by my amazing cooking school participants.

OCTOBER - My Instagram handle went to 1.5K following and that is huge for me because it was done all organically. I also collaborated with a magazine to share a fall inspired recipe and got two more opportunities with them.

NOVEMBER - most importantly of all, I VOTED!!!I also cooked live with my idol Chef Maneet Chauhan of Chopped on Food Network fame and even though nothing else can top this, one good thing led to another. I did a live cooking demo for the holidays for AARP of NJ. I continued growing my cooking school and collaborating with foodie friends.

DECEMBER - cancelled yet two more very important trips, my baby cousin’s wedding in England, NYE and a special 50th in Florida. I met some more amazing people and counted my blessings every day. Learnt a lot about publishing my book. Continued to finish this project before the end of January so I can present my first manuscript. The first vaccines for corona were distributed to hospitals across the USA. Things started looking hopeful.

I’m looking forward to a different 2021. My accomplishments may not be so great but as we end this year with our generational tragedy, let’s look at this pandemic a little more compassionately. America was already on a decline with its population at the start of this year, the loss of lives has added to this. Life as we know it has changed. Everyone looking forward to the next year I want to remind you this, ringing in the new year will not be like turning on a switch. 2020 has had a bad rapport and I can’t say the best is yet to come this time. By simply changing a number and stepping into the new decade, will not solve any of our problems. We have to still be smart about everything. Give gratitude where deserved and empathy where lacked. Stay vigilante, stay optimistic and stay true and this will bring about the change we need.

Happy New Year!