This course celebrates the cooking and beautiful wide-ranging flavours of the Indian sub-continent. We include dishes from Pakistan, North and South India and Sri Lanka. Perhaps you’ve been inspired by some of the new Asian tapas style eateries – why not come and learn how to make the dishes for yourself? Learn all about the spices, ingredients and processes used. This is a hands on course where you make and take away all of the following dishes and more.
We plan to include:
Sri Lankan fish curry
Kalada (chickpea curry)
Chilli paneer kebabs
Bhajis (onion, aubergine, okra, mushroom)
Chicken Korma with rosewater
Dosas + appums (fermented rice pancakes)
Chapattis, nans + other flatbreads
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