Jewel in the Crown
Dates | 01 October |
Time | 8.30am - 4.00pm |
Chef | Matthew Benson-Smith |
Cost | £140.00 |
Places | Book now |
There are four types of Jewel in the Crown courses to choose from. Our authentic recipes will lift the lid on the seductive and exotic art of Indian cooking.
If you are already passionate about Indian food then these courses will take you to a new level of culinary expertise. As the kitchen fills with the heady scents of coriander, saffron or cardamom you will prepare a range of dishes that will transport you to a culinary world of spiced delights.
Please note - Halal meat is available on request, in advance, for all Indian Cookery courses.
Jewel in the Crown Vegetarian Friday 26 February 2010
Kitcheri, a spiced vegetable dish made of rice and lentils; a Cauliflower and Potato Curry accompanied by Spiced Nut Cakes; Potato and Tomato Curry; a Cucumber Raita and refreshing Kutchubar, Stuffed Paratha and Mango Rani, a luscious Indian-style Queen of desserts follows.
Jewel in the Crown Vegetarian Friday 26 March 2010 - Sorry, no more places are available on this course. Please call us for alternative choices.
Kitcheri, a spiced vegetable dish made of rice and lentils; a Cauliflower and Potato Curry accompanied by Spiced Nut Cakes; Potato and Tomato Curry; a Cucumber Raita and refreshing Kutchubar, Stuffed Paratha and Mango Rani, a luscious Indian-style Queen of desserts follows.
Please note - this course is not vegan. Dairy products are used in some dishes.
Jewel in the Crown Quick and Easy Curries Friday 16 July 2010 - SORRY THIS COURSE IS NOW FULLY BOOKED
On this Indian Summer course you will learn how to create a Fish Patia with Perfect White Rice, Chicken Tikka, Kutchubar and Kheera Ka Raita (Yoghurt and Minted Cucumber). This is completed with Mango and Pistachio Cream.
Jewel in the Crown Friday 1 October 2010
The discerning Indian cook will learn to make the components of the rare and authentic Parsee Dhansak which includes a secret recipe for special Masala. You will make the Dhal with meat, kebabs and the traditional Parsee 'sugared' rice served with Kutchubar. This is a rare specialist course for the experienced curry cook who wishes to extend their skills.
Please note - These courses incorporate dairy products and are therefore not vegan.