Southern Indian Thali
Southern India is a haven for vegetarians, Tamil Nadu is almost exclusively vegetarian and in Kerala there are many 100% vegetarian restaurants. This course covers the flavours of Kerala and the thalis of Tamil Nadu.
We will make authentic spice mixes, fresh panir (Indian cheese), learn to identify unusual ingredients and where to source them. The Keralan coast is lined with coconut palms and coconuts feature in many Keralan dishes. Tamil Nadu is renowned for it's thalis, a selection of vegetable curries served on a a metal thali plate. On the course we will make a large thali taking in dishes from Kerala as well.
For example we will start with a Tamil Nadu breakfast of iddlis with rasam and coconut chutney followered by fiery potato bondas or samosas, then make curries for the thali such as chow chow & methi coconut curry, panir baigan, bhindi masala, vengai sambhar, fresh mango chutney and banana puris and finish with a rich saffron yoghurt shrikand and warming chai.
For each course we choose the recipes that fit the season, depending on time of year and the availability and seasonality of produce.
We will finish with a late lunch with organic wine or juice and a comprehensive recipe folder to take home.