Regional Indian Cookery With Atul Kochhar

For each hands-on masterclass, Atul has carefully selected recipes that showcase the subtle blend of spices and techniques which celebrate the distinctive flavours of each region.

Join Atul and the Leiths chefs in the kitchen as you learn to create a mouth-watering feast from scratch. Under Atul’s expert guidance, you will create several dishes to enjoy for lunch with your fellow classmates. Each dish has been hand-picked for you to recreate with ease at home, so you’re set to impress guests and loved ones with your new-found skills.

Atul will transport you to his home region of Northern India to create a plant-based menu. Known for colourful, aromatic dishes with a medium level of heat.

The next stop along the journey will be Southern India, famed for lighter, generously spiced recipes which often use coconut and fresh flavours.

We then take a trip to the West of India where you can expect to master a feast of different curries with Atul’s signature finesse.

To round off the regions Atul will introduce you to the East of India, focusing on the lesser known, deeply flavoured dishes of the region inspired by the fresh ingredients of coastal towns such as Macher Jhol (fish curry) and a nurturing Bengali Kedgeree. Atul will also introduce you to Ghughni, a popular Bengali street food curry made with dried yellow peas.

Please see sample recipes below.

Dishes from Southern India

• Luqmi - Spicy lamb pastries
• Sundal - Chickpea, mango and coconut salad
• Royyala Pulusu - Prawn curry from the coastal town of Kakinada
• Lemon rice with a toasted spice powder
• Mamsa Ishtew - Aromatic lamb stew

Dishes from Western India 

• Chutney Murg - fresh green chicken curry
• Prawn Patia - a spicy and sweet Prawn curry
• Eedu Bhaji - Baked egg & spinach curry
• Patra Ni Machhi - Fish cooked in banana leaf

Dishes from Northern India 

• Tadka dal - homestyle lentils
• Kabuli Chana Aur Kale - Chickpea and kale curry
• Gantha Gobi Ki Subji - Kashmiri Kolrabi
• Hing Aloo Kishmish - spiced potatoes with pomegranate seeds
• Paratha and Poori - demonstration

Dishes from Eastern India - pescatarian-friendly menu

Macher Jhol - Fish curry Baigun

Bhaja - lightly fried marinated Aubergine fritters

Ghughni - yellow peas curry

Ghee Khechuree - Bengali kedgeree

Class structure

Your class will comprise of a mixture of hands-on cookery and demonstrations performed by the chef who is running the session. The exact format will vary from class to class depending on the style of cuisine and, in the case of visiting chefs, their individual teaching style.

Unless otherwise stated, you will be eating the food that you have cooked during your class for lunch, usually with wine or elderflower cordial around a communal table. If your class does not involve cooking lunch you will enjoy delicious sharing platters prepared by the school.