Curries of the World

This workshop will give you the opportunity to learn how to make pastes, blend spices and balance flavours to create a range of great curries from regions around the world.

The menu: Thai green vegetable curry – Slow cooked Malaysian beef Rendang – Fiery chicken Vindaloo

Vegetarian/vegan option: Cauliflower & chickpea Vindaloo, and an Aubergine and potato Rendang. For this menu option the booking has to be for 2 people, please write in additional comments when making the booking.

Level/ Suitable for: Beginners to intermediate. Those with an interest in Asian cuisine/ expanding their recipe repetoire.

Skills/ techniques/ content covered: Blending spices, making pastes, knife skills, vegetable prep, adapting recipes, browning meat.

Age suitability: 16 years upwards (or 14/15 years if accompanied by a full paying adult aged 18 years or over).

Suitable for: Meat eaters,  with notice, can be adapted for vegetarians and vegans. For any other special dietary requirements, please contact us before booking.

Tutor: Claire.

Workshop Length: 2 hours 45 mins

Workshop Frequency: Approximately once every 2 months.

Already been to this workshop? You might also enjoy: Taste the HeatChicken 4 Ways and Introduction to Sushi.

What to bring: We love it when people bring their own tupperware! (Rendang is cooked in the tin so 2 x takeaway size boxes per person). Packaging will also be available.

Please note: Dishes are cooked in pairs, tickets are per person. This is not a dine-in class.

Curries of the World


3 available
Curries of the World- 30/11£58.00CoW- Saturday 30th Nov, 10am-12:30pm

Curries of the World


10 available
Currries of the World, 18th April£60.00COW 18/04, 10-12:45pm