Introduction to Indian Cooking: Curries and Spices Cooking Class

About this course

The class introduces the role of individual spices, including how to store, grind and temper them. Participants make spice pastes from scratch and explore how changing these pastes creates different curry bases. The recipes include chicken or vegetable curry, aloo gobi and spiced basmati rice. The rice preparation focuses on achieving a well-balanced texture, while the curry work applies the spice techniques covered earlier in the class.

What you'll learn

• Identify the purpose and effect of different spices in Indian-style cooking
• Store, grind and temper spices appropriately
• Prepare spice pastes and adapt them into different curry bases
• Cook aloo gobi and a chicken or vegetable curry
• Prepare basmati rice with an appropriate texture

Is this course right for you?

This course is labelled Beginner and is designed as an introduction to Indian-style curry and spice techniques. Participants prepare several recipes during the class, with no specific previous experience stated.