Foundations of Indian Cookery

—Explore the world of Indian Spices—

Foundations of Indian Cookery

Learn about the very basics of Indian Cookery. Explore a range of spices and herbs and experiment with them to learn about the compatibility of different spices and herbs with a variety of ingredients and basic techniques used in Indian homes. We will also be talking about the regional differences in Indian cuisine from the dairy, wheat and meat-based cuisine of the north to the coconut, seafood and fiery curries of the south. Find out how healthy Indian food cooked at home can be, especially for people following a vegetarian or vegan diet. Our series offers a new menu to highlight the cooking of Northern India. This will include making an authentic aromatic korma that can be as fiery or mild as you wish, a mellow and aromatic pulao and mushrooms cooked with dried red chilli. Our other menu will use South Indian spices and coconut to make a seafood curry and seasonal vegetables in a side dish.

Course Details

  • 2.5 hour course for one £40.00

Skill Level

Following a recipe and an understanding of skills such as chopping, sautéing, baking is required.

Teacher

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Foundations of Indian Cookery Course

1) Select no. of Persons attending, (Age Group) & available Date

2) Click on Time Slot that appears below the calendar

3) Click Book now button and checkout

From: £40.00

Our series continues to teach more techniques of Indian Cookery and explore the world of Indian spices and ingredients with new and exciting dishes.  Our new menus will be focusing on the cooking of Northern and Southern India and making aromatic dishes using ingredients and techniques particular to those areas. Come and learn how to create food that’s fresh and healthy and showcases the subtle flavours and nourishing properties of Indian cuisine.

23 Jan, 6 Feb, 28 Feb, 22 Mar,  10 May   Korma, Cumin Rice, Mushrooms cooked with red chilli

15 Feb, 12 Apr               Fish/Prawn Curry, Lemon Rice, Seasonal vegetables cooked with coconut.

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