A fantastic new Indian class led by Caroline Gray (please note that October 12 date will be taught instead by chef Emma Mackay).
Blending, roasting and grinding spices and herbs are the cornerstones in making a wonderful variety of Indian dishes, including curries. Indian food has taken on many influences over the years from as far afield as Central Asia, Southeast Asia and Europe. Exotic produce and cooking techniques introduced by traders, travellers and soldiers have been combined to create a unique and varied cuisine that dazzles us all. The vibrant, intensely colourful world of Indian food manages to excite our senses enormously.
A great Indian night is as much about the fabulous side dishes as it is about the curries. This class is a celebration of both. Come, master and enjoy the likes of:
- Vegetable pakoras with raita and chutney
- Kashmiri lamb cutlets
- Chicken pasanda
- Saag paneer
- Cauliflower korma
- Butternut pumpkin & tamarind masala
- Spiced apricots with shrikhand – spiced condensed yoghurt