An Introduction To Indian Cookery

About this course

Participants explore two regional approaches to Indian cooking while preparing a range of dishes demonstrated by the teaching chef. The class covers techniques including pounding ingredients for a Kerala-style curry paste, frying vegetable bhajis and spiced okra, making naan and chapati, cooking daal and chickpea masala, and preparing rice and sambharo. Teaching combines demonstrations with cooking at an individual station, followed by time to eat the food prepared during the class.

What you'll learn

• Prepare a Kerala-style curry paste using staple South Indian ingredients
• Make naan and chapati breads
• Cook daal with vagar and a fragrant chickpea masala
• Prepare vegetable bhajis, spiced okra and sambharo
• Cook fluffy rice and assemble a vegetarian thali

Is this course right for you?

The course is labelled Beginner (A1), indicating an introductory level. It is designed for participants who can follow demonstrations and cook independently at their own station during a structured class.

Before you go

• All ingredients, equipment and aprons are provided.
• A digital recipe pack is provided.
• Prepared food can be eaten at the chef's table or packed in a box to take home.