Indian
Cookery WorkShops
This ½ day workshop gives you the foundation for Indian cooking. I will be introducing you to the essential spices used in Indian cuisine and guiding you on how best to combine them. In this course, you will learn that mystery of Indian cooking lies in the combination of spices and the proportion of spices that you useI will be teaching you to make garam masala and we will be cooking a three-course Indian meal. I will be guiding you through each step and will be giving you lots of tips to help you master the course.
At the end of this course, you will learn to prepare a 3 course Indian meal.
Cost:
Date: TBA
Time: 9.30 to 13.30
£100
Vegetarian Option:
£85
What you need to know
- All ingredients used in the course shall be provided – just turn up!
- The food technology hall where the courses are held has all the equipment needed for the cooking.
- Each person shall have access to their own workstation
- I will provide a recipe book with step-by-step instructions.
Additional Information
Sample Menu –
Starter – hara bhara kebab
Main – Kerala Koli ghassi
Jeera fried Pulao rice.
What you need to know
- All ingredients used in the course shall be provided – just turn up!
- The food technology hall where the courses are held has all the equipment needed for the cooking.
- Each person shall have access to their own workstation
- I will provide a recipe book with step-by-step instructions.
Meera will take you on a culinary journey through India. In this course, you will learn about India's diverse culture, the history of each dish and how to prepare authentic regional Indian food.. Meera will begin with basic Indian cooking techniques, and extend your skills over the duration of the course to include some advanced cooking techniques. We will also explore the wonderful world of spices and learn the usage of each spice, the secrets of combining spices and how to grind and roast them to bring out their best flavour!
India is a diverse country and Indian cooking covers a vast range of cultures and culinary experiences. I am keen to focus on some of the more specialised and regional cuisines. Each region has its own special spices and its own style of cooking. I will be covering cuisine from the west part of India like Kolhapuri Chicken, coastal cuisine like Mangalore ghassi, Goan fish curry to North Indian Achari dishes!
By the end of this course, you will be able to confidently prepare a 2-course Indian meal.
Additional Information
Sample Menu –
Starter – Aloo Matar Pattice
Main – Murg Chettinad
Jeera fried Pulao rice.
Indian cooking covers a vast range of cultures and culinary experiences and I am keen to focus on some of the more specialised and regional cuisines, especially vegetarian cuisine. I will be teaching you a 3-course meal using readily available, seasonal and exotic Indian vegetables and show you the variety of dishes that you can cook from such basic ingredients.
In this course, you will learn about spices, how to use them with varieties of vegetables and cook a 3-course vegetarian meal.
Cost:
Date: 06th July 24
Time: 9.30 to 13.30
Venue - Toynbee school
£85
What you need to know
- All ingredients used in the course shall be provided – just turn up!
- The food technology hall where the courses are held has all the equipment needed for the cooking.
- Each person shall have access to their own workstation
- I will provide a recipe book with step-by-step instructions.
Additional Information
Starter – Poha cutlets
Main – Baghara Baingan
Kuska rice.
Biryani
Workshop
Hyderabadi biryani is a style of biryani originating from Hyderabad and is composed of a heavenly combination of basmati rice and spiced meat. Originating in the kitchens of the Nizam of Hyderabad, it combines elements of Hyderabadi and Mughlai cuisines. Biryani is a dish that is typically reserved for special occasions and so is made with the finest ingredients in an Indian kitchen, including freshly ground Biryani masala and saffron!
In this workshop, you wil learn to cook the Hyderabadi style of biryani, with meat marinated in fresh spices and layered with delicate basmati rice.topped with a saffron, this dish is a perfect dish for special occasions!
Cost:
Date: 11th May 24 Time: 9.30 to 12.30
Venue: Toynbee School
£85
What you need to know
- All ingredients used in the course shall be provided – just turn up!
- The food technology hall where the courses are held has all the equipment needed for the cooking.
- Each person shall have access to their own workstation
- I will provide a recipe book with step-by-step instructions.
Additional Information
Menu:
Hyderabadi Chicken Murg Biryani
Indian
Breads Workshop
Wondering how many types of bread there are in India? There are different varieties of Indian breads such as Chapati, Roti, Naan, Thepla, Naan, Kulcha etc. to name a few! The varieties vary from region to region and breads are made from wheat flour, millet flour, rice flour and various grains! Indian flatbread – Chapati – unleavened bread made from wheat flour is the main staple diet of millions of people ! Indian thali is not complete without chapatis, parathas or naan!
Learn to make varieties of Indian breads in this workshops. You will be making Chapatis, Aloo paratha, Lachha paratha and Naan!
Cost:
£75
What you need to know
- All ingredients used in the course shall be provided – just turn up!
- The food technology hall where the courses are held has all the equipment needed for the cooking.
- Each person shall have access to their own workstation
- I will provide a recipe book with step-by-step instructions.
Additional Information
Menu:
Chapatis – Indian flat bread
Tandoor naan
Lachha Paratha
Aloo Paratha
Samosa
Workshop
Samosa is a fried pastry with a savoury filling and filling can be vegetarian made from potatoes, onions , peas or made from minced meat. Samosa is the favourite snack in India, which is enjoyed with a cup of hot tea and you will see several street vendors selling samosas in every corner of the street.
In this workshop, you will learn to make samosa pastry and the samosa filling. We will learn how to fold the pastry and fill it with delicious potato, peas mixture.
Cost:
Date: 16th March 24
Time: 9.30 to 12.30
Venue: Toynbee School
£SOLD OUT
What you need to know
- All ingredients used in the course shall be provided – just turn up!
- The food technology hall where the courses are held has all the equipment needed for the cooking.
- Each person shall have access to their own workstation
- I will provide a recipe book with step-by-step instructions.
Additional Information
Learn how to cook the very best Samosa's