On this Southern Indian Thali course we will use the flavours of jaggary, tamarind and coconut and spices such as cardamom, cinnamon, ginger, cloves, turmeric, coriander and fresh curry leaves in dishes that are specific to Kerala and Tamil Nadu. You will learn where to source all the ingredients us
DurationThis Indian cookery course features recipes from Southern India, a haven for vegetarians and vegans. Many of our thali recipes are inspired by Tamil Nadu, the southernmost state of India which is almost exclusively vegetarian. We also take influence from Kerala and its array of wonderful coconut dishes.
On this Southern Indian Thali course we will use the flavours of jaggary, tamarind and coconut and spices such as cardamom, cinnamon, ginger, cloves, turmeric, coriander and fresh curry leaves in dishes that are specific to Kerala and Tamil Nadu. You will learn where to source all the ingredients used.
We will start this course with one of the most fundamental of all Indian cookery lessons: making fresh spice blend which will both get used to produce a range of delicious recipes.
Dishes we are likely to make are:
Uttampam and Dosa
Rasam
Coconut Chutney
Aloo Masala
Brinjal Gothsu - Grilled Aubergine Pickle
Samba Sadham - Cashew Rice with Pepper and Cumin
This course will include hands on cookery as well as some demonstrations. The course ends with a sit down meal around our dining table to enjoy the food made. Please bring a plastic container if you wish to take some of your food home with you.
You will receive a pack of recipes to take home including a full guide to Indian spices and ingredients; where to buy them and how to use and store them.
Here at Demuths Cookery School our passion lies in plant-based cooking. Offering a wide variety of classes, across different cuisines and skill levels, we inspire vegan ways of working with food.
Our aim is to impress people with the variety and flavour of plant-based dishes, using fresh, locally-sourced and seasonal produce and encourage students, giving them confidence to recreate dishes at home, impressing friends and family.
This short course allows juniors to experiment with authentic Indian spices and flavours whilst creating mouth-wateringly tasty dishes and enjoying the welcoming hospitality of the Perrys Field to Fork team.
The half day class will incorporate a main meal, a side dish, a staple (rice or bread), and cachumber (cucumber, tomato, and onion salad) or raita.
If you love a curry, what could be better than learning to make your own, so you can have a homemade feast whenever you want. In this Asian-inspired cooking class we want to help expand your curry repertoire beyond your usual takeaway and encourage you to experiment.
Indian Cookery Course is offered by Priti's Indian Cookery Course. Ridding the world of ready made curry sauce and ready meals one person at a time
Under the guidance of one of our Chefs you will discover the skills of balancing flavours whilst also learning fundamental Indian cooking techniques.
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