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Asian/Indian Cookery classes
Our classes are designed to give people the confidence to work with different herbs and spices usually associated with Indian and Asian cuisine and extend their range and knowledge of making everyday Indian food. Cooking classes are entirely hands-on and experiential so that you can go back and apply what you have learnt immediately.
For beginners we start with a spice trail and explain the usage of spices in food before going onto the practical application of them in making a range of marinades and everyday easy to cook meals. For those people who are already good at Indian cooking we can begin to really provide some depth and look at building courses of meals. What ever your level we will simplify the learning and practise process by making it a fun and relaxed event.
We offer an exciting range of group or one to one cookery classes, for beginners or for seasoned everyday cooks. Our classes are specifically tailored to meet your requirements and we will identify your objectives prior to the day.
For one to one classes menus are designed to suit your learning objectives and so the lesson can be entirely directed to suit your tastes and lifestyle. All ingredient and utensils are provided by us.
Range of classes (Click on classes to find out more):
½ day Indian cookery class
1 day Indian cookery class
1 day Vegetarian cookery classes
1 day Advanced Indian cookery class
Comprehensive 2 day Indian cookery class
Customer reviews
"The One day Indian cooking course gave me the tools and confidence to try any recipe and experiment with spices to create fresh new dishes as well as my own interpretations of old favourites. And now having attended the first Advanced ONE Indian class I now look at recipes differently. When I follow a recipe from start to finish, I feel confident that the end result will be what the recipe's author intended it to be, but if I don't find the recipe that I like, I will take several different recipes for the same or similar dishes and cherry pick the best bits create my own interpretation. I no longer think that cooking a curry is a long complicated process and that you need to use processed cook-in-sauces or ready made pastes to speed it up. I regularly now whip up 2 or 3 different dishes from scratch for our evening meal, even when I arrive home late from work. And the old jars of paste have been sitting in my fridge untouched for months.
It truly was a life changing event, not just for me, but for my wife too. We used to get a take-away every week but we were growing tired of being disappointed by indifferent food. We tried many different local restaurants but it wasn't until after I did the course that we settled on one chef. Me! We haven't had a take-away since, which has probably paid for the course several times over. It has even permeated down to family and friends. My friends now insist that I cook."
Nick Hughes - 10th April 2012