A vegetarian diet is normal for many Indians and combining vegetables and spices with fresh, soft flatbreads and chutneys makes for a delicious meal. Learning which spices to use and how to use them is an important part of the dishes we cook. On past workshops we have made naan bread with fresh fenugreek, fresh spinach with paneer, one or two fresh spice blends, lime pickled onions, channa dal with hot tadka and cauliflower with coconut, turmeric and fresh curry leaves.
This workshop starts promptly at 10am and finishes at 2pm. 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.
This workshop is suitable for vegetarians but not vegans. It can be made suitable for coeliacs with some amendments so please contact us if you are coeliac. 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.