Southern Indian Special March
Explore the cuisine of Southern India with this unique cooking class. From the dry heat of Chicken Chettinad to the rich and creamy Keralan Lamb Curry, this class celebrates the versatility of the region. Both the Chicken Pepper Fry and Spiced Prawns are so flavoursome and easy you’ll enjoy making them again and again.
9th March 2024, 10am-1:30pm
With amazing dishes from Kerala and Tamil Nadu, the Southern Indian Special class really offers up some new recipe ideas for curry connoisseurs to explore. Learn two fabulous curries and two starters that are all unique in flavour but easy to recreate at home with some tips and simple steps.
What Will You Learn?
This region of India is so extensive with a wide variety of flavours. All five states have different influences that characterise their regional cuisines. For this class we have cherry-picked some of our favourite dishes to explore. The class includes the dry heat of the classic Chicken Chettinad and the rich creamy flavours of Keralan Lamb curry. For starters, Spiced Prawns and Chicken Pepper Fry offer tasty dishes that can be prepared in a flash.
This class is as hands on as possible, so you will have your own cooking station and get to prepare each dish. Please note that our chefs will cook the naan breads due to the training needed to use the tandoor oven. Instructions on how to prepare breads at home will be provided.
Southern Indian Special Menu
Juicy king prawns sautéed with a blend of mustard seeds, spices and fresh green chillies.
Chicken Pepper Fry
This deliciously more-ish starter is made of tender pieces of chicken pan-fried with crushed black pepper, fresh onions and tomatoes.
This slowly cooked spicy curry from Tamil Nadu is full of depth and heat and has a unique flavour. Learn how to tone down the heat by adjusting the pepper and chilli so you can prepare the dish to your taste at home. This delicious masala paste can also be used as a base for other curries.
Kerelan Lamb Curry
A delicious lamb curry with coriander, coconut milk, Kashmiri chilli powder and black pepper. Cooked on the bone until the meat falls apart. This is a fabulous lamb curry, but it can also be made with chicken too!
Pilau rice & Naan bread
After the Class
At the end of the cooking the food will be served as a banquet meaning you can relax with a drink and dig into the delicious dishes you created.
After the class you will leave with a certificate, an apron and your easy-to-follow recipe pack so you can recreate all the dishes at home.
If you have any questions regarding the special Southern Indian class please get in touch via email on firstname.lastname@example.org