Indian Cookery Class

There’s astounding complexity in the flavour profiles of Indian dishes, covering a full spectrum with spicy, sour, sweet and sometimes bitter notes.  Spices are used liberally for flavour and chillies are added for heat and another flavour profile, these are all expertly balanced with the use of cream, yoghurt and the dishes lifted up with tomatoes and citrus.

You will be welcomed with a freshly shaken mocktail of Mango Splitz (Mango puree, fresh lime juice, a pinch of salt topped with mango fizz)

You will learn:

• Knife sharpening and cutting skills
• Vegetable carving for garnish
• Presentation and plating skills

Recipes in this course may include:

• Tandoori Chicken - Chicken marinated in warming tandoori masala spices and Greek yoghurt, grilled to juicy perfection served with chunky wedges of fresh lemon.
• Chickpea Curry - Learn about spicing and how to balance them in a dish.
• Spiced Lamb Skewers - Minced lamb on bamboo skewers with fragrance of curry masala spices, fresh mint, coriander, and red onions.
• No Fuss Cumin Flatbread - It's so easy, you will wonder why you have never attempted to make flatbreads!
• Cucumber Raita - One of India’s most popular condiments, it can also be served as a side dish. The yogurt gives a cooling effect on spicy food as well as aids digestion! Delicious paired with heavily spiced, toasted, and grilled food.
• Pilau Rice - Tips to fluffy buttered basmati rice with the aroma of cloves, cinnamon, and cardamom.