One Day Traditional Indian Cooking Course
Please use the calendar to select the day you would like to book.
£ 155 P/P INC VAT
One Day (9.30am to 4.30pm)
techniques learned :
Identifying and using fresh and dry spices
Preparing your own spice mix, for example jeera or dhana mix
Making and rolling unleavened dough for samosas and rutli (chapatis)
Cooking basmati rice using the absorption method using a most unscientific method!
Deep fat frying
How to dry fry spices
Nila Ross-Patel, guest Indian cooking tutor at Exeter Cookery School, will teach you how to create authentic Indian cuisine the way her Mother taught her.
Want to learn all about authentic Indian cooking? We are delighted to welcome former cookery tutor Nila for a day of cooking Indian cuisine the authentic way.
A fun-filled day of learning how to cook authentic Indian dishes, most of which originate from the Gujarat state of India.
Many of the dishes can be cooked in advance, so you can impress your friends and family at dinner parties.
Enjoy a cookery course with a difference, where you will not only learn how to cook Indian food, but you will also discover how the dishes fit in with the cultural and geographical influences of India. This knowledge is a result of Nila’s multicultural upbringing in the Midlands and several trips to India.
You will watch a demonstration of four dishes – chicken korma, pilau rice, spiced green beans in mustard seeds and spiced cauliflower and peas – and then you will make them yourself.
Lunch will be what you have cooked, but no meal is complete without dessert, and so Jim Fisher will make pears poached in red wine with his lovely pistachio and cardamom ice cream.
Nila will demonstrate how to make a savoury lassi (a refreshing drink made with natural yoghurt).
After a very hearty lunch, you will be shown how to make rutli (chapatti) dough and you will learn how to make rutli. The rutli forms the basis for samosas and you will then make some for yourselves to take home with you and either freeze or cook at home that evening.
And you will learn how to dry fry your own spices.
These are examples of the kind of dishes you could be making
Samosas (vegetarian) – demonstration and then for you to eat
Budjas (vegetarian) – demonstration and then for you to eat
Chicken korma (a 16th Century dish originating from the Moguls) - hands-on
Pilau rice - hands-on
Spiced green beans in mustard seeds - hands-on
Spiced cauliflower and peas - hands-on