Thursday 18 June 2020


We just love cooking with spices at the School and on this course we will be making the most of the seasonal abundant vegetarian larder.  We will roast and blend aromatic spice blends, make delicious, complex curries and make chutneys and bread to accompany the feast.  All recipes are authentic and you will explore a good range of culinary skills throughout the day and take home an amazing feast.

Here is our menu-

  • Oriya Ghanta Tarkari- Summer vegetable curry with panch phoran, cumin, coriander and chilli spices
  • Punjabi Matar Paneer- Indian Cheese Curry with summer tomato and peas
  • Gujarati Ringan batata nu Shaak- Spiced aubergine and new potato curry
  • Matar Ki Kachori- Indian fried pastries stuffed with peas, amchoor and coriander
  • Garlic Naantraditional Indian bread with ghee, coriander and fried garlic
  • Mango and Ginger Chutney and Fresh Coriander and Lime Chutney

Lunch will be 3 dishes that Angela has demonstrated served with rice


Please bring the following containers with you to take home your food-

  • 4 x 1L containers
  • 2 x 300ml containers





8 places available