Indian Curriesexplore a variety of curries from Sri Lanka, West India, Bengal, Kerala. You will make your own spice blends to use
This workshop explores the blending of spices to create delicious and individual curries from across the Indian sub-continent.
You will make your own Ceylon curry powder and garam masala and prepare cauliflower and cashew nut curry, hot and sweet prawn curry, beef mince masala, Bengali chicken and a fish / green mango curry is demonstrated. You will also make naan bread which we cook and eat with lunch.
The course starts promptly at 10am and finishes at 4pm. We eat what we make in the morning for lunch but there may still be leftovers to take home, so please bring some storage containers.
Like all our workshops, this course is hands-on and you will leave the day equipped with the skills and knowledge to recreate impressive dishes at home.
Please note, this workshop is not suitable for vegetarians, it is suitable for coeliacs. Please email us if you need to know more about the allergens in this course.
All refreshments, equipment and aprons are provided. A booklet of the day’s recipes is also provided at the end of the workshop.
Everyone works individually at their own workstations, sharing only a 4 burner induction hob and standard size fan assisted oven with one other learner. We all work together at the same pace with each stage demonstrated before you do it yourself.
It is essential that you wear flat shoes with a closed toe – this is for your safety and comfort as we will be on our feet most of the time.
When booking, please advise of any accessibility issues. Rutland Cookery School is committed to being as inclusive as possible and we will do our utmost to accommodate you. We have an adjustable workstation for those who may need to sit down or are in a wheelchair.
Please read our T & C’s before booking.