Flavours of India
Indian cuisine delivers a feast for all the senses. The delicate balance of flavours, textures, heat and colours distinguishes this diverse and exciting culinary tradition. In tonight's hands-on class you'll learn how to make some delicious Indian classic dishes. Discover key Indian spices and toasting techniques while you make restaurant favourites such as samosas, chutney and a vegetarian chickpea curry. You’ll finish the meal off with milk-based Indian-style fudge that is traditionally served on festive occasions.
BONUS: All the recipes are from the ‘New Indian Basics’ cookbook by Preena Chauhan. We've included a copy of the book in tonight’s class fee. (Author is not present in tonight's class). Price per person
Menu: Flaky Potato & Pea Baked Samosas, Sweet & Tangy Tamarind Date Chutney, Pantry Channa Masala with Mattar Pullao (Indian Spiced Rice), Chocolate Orange & Vanilla Cardamom Barfi
Instructor: Donna-Marie Pye, P.H.Ec
Format: Hands-On | Signature Class
Date & Time: Thursday, January 9, 6:00 - 8:30 pm
What To Expect In Our Classes: Great cooking is about more than recipes—it's about techniques. In this class you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.
- You will work with other students in groups of 4, sharing workstations and equipment.
- Classes are 2-3 hours, unless otherwise noted above
- Hands-on classes are limited to 12 students.
- You will be standing, cooking and working for most of the class
- Please wear comfortable, closed-toe shoes and have long hair tied back
