South Asian Cooking

 

    

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)

Lamb Nihari

Chilli paneer kebabs

Bhajis (onion, aubergine, okra, mushroom)

Chicken Korma with rosewater

Fresh chutneys

Dosas + appums (fermented rice pancakes)

Chapattis, nans + other flatbreads