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Curries of the World
23rd January, from 2:30 pm to 5:00 pm
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, vegetarians and vegans. For any other special dietary requirements, please contact us before booking.
Workshop Length: 2.75 hours.
Workshop Frequency: Approximately twice a month.
What to bring: Feel free to bring along tupperware to take-away your curries (3 x takeaway size boxes). Packaging will also be available.
Please note: Dishes are cooked in pairs, tickets are per person. This is not a dine-in class.
Please contact us before booking if you have any special dietary requirements.
All courses and workshops include tuition, ingredients, packaging and recipe cards as well as provision of equipment and an apron during the session.
Please contact us before booking on if you have any special dietary needs as we endeavor to adapt recipes for special diets, however we are not always able to substitute ingredients.
Bookings can be made up to 24 hours before the workshop commences (subject to availability of places).
See our Terms of Service for our cancellation/transfer policy.