Learn all about how to keep and blend spices, pair flavours and put together an authentic Indian meal straight from the pages of Nick’s favourite cookery writer, Madhur Jaffrey.
Part 2 of a 3 part Indian cookery course. This builds on what was learned in Part 1 but works as a standalone class. This class has a focus on meat dishes. Learn all about the spices used in Indian cookery, how to store prepare and blend them. Then use those spices to create you own mouth-watering lunch to share. Includes how to make Indian flatbread (Roti) and the perfect basmati rice.
9.30am until 14.00pm
Courses start at the Award Winning Station House Cafe with a complimentary tea or coffee and light breakfast as you are talked through the day’s course.
You then receive professional tuition in the Station House kitchens before moving on to try it yourself. Lunch is at 13.30 and includes what you have cooked yourself in the kitchens that morning.
All ingredients, utensils and factsheets are included.