Exotic Flavours of India
Spices are at the heart of Indian cooking, you will make your own spice mixes, spice pastes, learn to identify unusual ingredients, how to cook with them and where to source them. We will then make a large thali, a selection of vegetable curries traditionally served on a banana leaf, such as banana puris with fresh mango chutney, beetroot & sweet potato subzi, saag paneer, chow chow coconut curry, brinjal bhaji, rajma masala, tarka dhal with sambals & chutneys.
We will finish with mango & rosewater rich milk pudding and warming sweet spicy chai.