South Indian Cookery Course (SOLD OUT)

Learn how to cook a complete South Indian meal. Discover the difference that using fresh whole and ground spices make to the flavour of your food. Get to understand the reason for using the spices in different ways and learn how to incorporate this knowledge into adapting and varying the dishes demonstrated. At the end of this cookery course you will have created four very different Indian dishes.

On the day you will typically make:

• Mangalorean Chicken 
• Greens and Beans Thoran (Foogath)
• Hake with coriander mint crust baked in banana leaf
• Coconut coriander chutney

Each dish will serve 2 people so you will have a mini feast to take home and share with family and friends.

Sarah’s signature dish which she will serve for lunch is masala dosa with 3 chutmeys, again associated with her aunties in Bangalore.

According to Sarah “It’s the perfect food to eat with your hands, filled with flavour from curry leaves, red chilli, mustard seeds and turmeric, accompanied with delicious chutneys and sambar,”

Course Times: 10:00 - 3:00

This course includes refreshments and an informal light lunch.


All ingredients, equipment and recipes are provided by Hartingtons.


NEW DATE - 18th April - South Indian Cookery Course