Learn about the different spices, blending your own spice mixes and cooking delicious Indian inspired curries and sides 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, cooking with spices, knife skills, adapting recipes, serving suggestions.
Age suitability: 16 years upwards.
Suitable for: Suitable for a gluten-free diet. For a Vegetarian or Vegan diet, please note this in additional comments. For any other special dietary requirements, please contact us before booking.
Workshop Length: 2 hours + 30 minutes dining.
Workshop Frequency: 1 bi-monthly.
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.