From Assamese to Kerelan Christian and Sindhi to Konkani Muslim, India probably has at least as many regional and local cuisines as it’s 22 official languages and hundreds of dialects. While it would take a lifetime to do them all justice, we can give you a flavor of this diversity in our day-long cookery course. From a simple yet delectable fenugreek-flecked chicken curry typical of the north, to a fresh  mung dal and coconut salad redolent of the south, we’ll take you on a culinary tour around India.   Recipes to encapsulate all this may include:
  • Rava idli (steamed semolina and cashew nut cakes)
  • Coconut chutney
  • Hesarubele Kosambari (mung dal and cucumber salad)
  • Muthia (steamed vegetable “dumplings”)
  • Coriander chutney
  • Fajeto (a savory mango and yogurt “soup”)
  • Chicken curry with kasuri methi (dried fenugreek) and basmati rice
  • Bengali-style potatoes with panch phoron spice mix
  • Rava no shiro (a semolina and dry fruit-based dessert)
Along the way we’ll talk about and use a range of different spices giving you the knowledgable and confidence to finally use that jar of asafoetida sitting in the back of your  kitchen cupboard!