Learn about the different spices used in Indian cuisine, blending your own spice mix and cooking up a delicious curry and side, all from scratch.
The menu: Spiced free-range chicken Makhani – Vegetable pakoras
Level/Suitable for: Beginners to intermediate. Those with an interest in Indian cuisine/expanding their recipe repertoire/learning to cook new dishes.
Skills/techniques/content covered: Making spice mixes and pastes from scratch, marinating meat, cooking with spices, knife skills, adapting recipes, frying, serving suggestions.
Age suitability: 16 years upwards.
Suitable for: Suitable for a gluten-free diet (complimentary snacks may be unsuitable). If you would like a Vegetarian or Vegan option, please note this in additional comments at time of booking. For any other special dietary requirements, please contact us before booking.
Workshop Length: 2 hours + 30 minutes dining.
Workshop Frequency: 1-2 times per month.
What to bring: Just yourself! If you fancy bringing a bottle of wine to enjoy with the food, our expert Wine Tutor Rebecca Quayle-Long recommends a bottle of Pinot Noir. If you are a beer drinker, our beer expert Dan, recommends Thornbridge Jaipur IPA.
Please note: Dishes are cooked in pairs, tickets are sold individually. This is a dine- in workshop. Inductions hobs will be used during this workshop.