Two new classes are being offered by Wilton Continuing Education this fall, and they\u2019re keeping it in the family. Nirmala Clarence and her husband, Clarence Xavier, will each be teaching a class. Ms. Clarence is teaching Indian Folk and Bollywood Dance, with classes beginning on Sept. 25 and continuing Wednesday through Nov. 13. It will take place at Miller-Driscoll School, in the south gym, from 6:45 until 7:45. Clarence, known as chef Rence, will teach two separate one-time cooking classes. On Sept. 26, he will host a session called Creative Indian Style Cooking with Fish, Poultry & Meats: Aromatic Gravy Dishes. The two-hour class will run from 7 to 9 at Middlebrook School. Then on Dec. 5, he will return to teach a session on Indian grill and festival dishes. Each of these classes have proved to be very popular, with just a few seats remaining. Upon entering their comfortable apartment, the scent of Indian spices hangs pleasantly in the air. Ms. Clarence, dressed in colorful traditional Indian wear, believes that any guest should enjoy food and drink. Yet it\u2019s her passion and energy for dance that is so apparent, as she demonstrates a few moves. \u201cI wanted to do something for the stay-at-home mom,\u201d she said. \u201cSo what I did, just like Zumba \u2014 which is for Spanish music \u2014 was to choreograph the dance moves, which could give you the benefit of a workout, as you\u2019re learning the dance. \u201cIf you do that class, you\u2019re good to go. Even at home, you could perform for family, do a stage show, or simply do a one-hour workout.\u201d She explained it is a classical form of Indian dance. Traditionally, it was performed in the temples to praise, but evolved into current Bollywood dancing, a mix of genres, including hip hop. The style was on display at the recent Miss America contest in Atlantic City, as Nina Davuluri of New York performed a fusion of Indian and Bollywood dance en route to winning the title. \u201cThis Bollywood class will be a lot of fun,\u201d Ms. Clarence said. \u201cI will teach the basics moves of Indian steps, because it\u2019s not in everyone\u2019s feet. \u201cI realized Wilton did not have anything Indian, although this class is not just for Indians. It\u2019s meant to be multicultural.\u201d She has already taught Bollywood dancing in Darien and Milford. Cooking with passion Chef Rence, a one-time pastry chef who worked on a cruise ship before settling down in the United States, was taught the basics of cooking by his maternal grandmother. \u201cIt\u2019s my passion,\u201d he said of cooking. It\u2019s a multicultural household in that the two are originally from different states in India. Their native languages are different, as are their individual cultures. They married in 2001, and as it was chef Rence\u2019s dream to come to the U.S., he moved here in 2002. Ms. Clarence soon followed as her husband began to manage several restaurants in Fairfield County. In 2008, after working long hours, and missing his two children, he stopped running the restaurants. The couple moved to Wilton in 2009 and soon chef Rence found his calling. \u201cOne of my neighbors came over and I made something,\u201d he said. The neighbor ate the meal that he prepared and encouraged him to begin a business. That led him to Wilton Continuing Education. \u201cHe\u2019s got some blessing in his hands from his grandmother,\u201d his wife said. \u201cThat\u2019s what he believes.\u201d He described his food as \u201cdifferent\u201d \u2014 his is homestyle, as opposed to restaurant style. While he often works with vegetarian food, his class will be non-vegetarian. \u201cI\u2019m giving a lot of tips on basic gravies,\u201d he said \u201cHow they can make multiple dishes. It makes people\u2019s work much easier. You can have white gravy, brown gravy, and red gravy. You have three things. Keep them in fridge and mix and match. Then you can flavor it with some mustard, some red chilis, some cumin. If you play with that, you can make wonderful dishes.\u201d The couple was vegetarian for six years, but resumed eating meat in part to \u201cbeef\u201d up their daughter. \u201cWe went to India two years ago,\u201d Ms. Clarence said. \u201cMy sister and my brother-in-law \u2014 they are both doctors \u2014 they were on top of me saying \u2018your daughter. She\u2019s so skinny.\u2019\u201d Chef Rence currently provides lunch for corporate employers. \u201cI give one menu,\u201d he said. \u201cNo choice.\u201d He prepares cakes as well, and still makes pastries, focusing on French and Italian styles, such as tiramasu. Those cakes and pastries are available for special functions and weddings. His second class, in December, will focus on festival dishes. \u201cIt\u2019s all grilled but in different flavors and different tastes,\u201d he said. Yet he made sure it\u2019s understood that Indian food isn\u2019t necessarily spicy, despite the uses of spices. \u201cThe spice doesn\u2019t mean it\u2019s hot spice. It is a flavor, an aroma. The hot spices are very few, such as red chilis, and small green peppers. There\u2019s also black pepper, but not the one available in the market. I grind it in the coffee grinder. The pepper that comes from India has a very strong flavor, and it is hot.\u201d The couple has two children, an 11-year-old daughter, and a nine-year-old son, who are taking hip-hop at the Wilton Family Y. \u201cI figure why not,\u201d Ms. Clarence said. \u201cMy grandfather was a military officer,\u201d she added. \u201cMy mother was very disciplined, but she loved to dance. She put me and my sister into dance class. The master was very tough on us. I always tell my children to take the hardship of learning. That will give you the best discipline in your body. \u201cI thank my mother all the time, in my heart. She gave me a base. When I teach, I\u2019m so joyful.\u201d For chef Rence, his passion is taken very seriously and he believes it pays dividends, by topping his food with \u201clove and positive energy.\u201d \u201cWhen I am cooking in the morning, do not interrupt me,\u201d he said. \u201cDon\u2019t talk about anybody or any problems. If my mind is disturbed, it creates a bad energy. That is going to be in the food, and it is going to be consumed by a lot of people. \u201cI always tell everyone to cook with a happy heart. That is why every grandmother has food that tastes so different. Because they love their grandchildren and they cook with a happy heart. \u201cI send an email every morning, and it says \u2018love served daily.\u2019 The people don\u2019t eat every day, but they read the menu because they like that.\u201d Information: wiltoncontinuinged.org.