Authentic Indian Cookery

This is a "hands on" Indian Cookery Course when you will be shown how to master the Indian spices and herbs that are central to Indian cuisine and give each Indian dish such an enticing, aromatic and spicy flavour.

Expert chef Frank Boddy has a passion for Indian Cookery. Join him and embark on a journey of discovery of the fantastic array of Indian herbs and spices which make Indian regional food so varied and flavoursome. Franks relaxed interactive style guides you through the essential steps to produce tasty and authentic Indian dishes at home.

On the day learn how to cook a mini Indian feast. Discover the difference that using fresh whole and ground spices make to the flavour of your curry - you will never open a jar of curry paste again! 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 you cook on the day. At the end of this cookery course you will have created four very different Indian dishes to take home and enjoy with friends and family.

Typical dishes may include:

Egg Curry [Baida Curry]

This simple curry will introduce you to the principles of adding spices and flavours to a dish at different stages. It is a traditional street dish rarely found on restaurant menus. There are many variations from different cultures and regions.

Cheese, Tomato and Pepper Curry [Paneer Jalfrezi]
Jalfrezi has become one of the most popular dishes served in Indian restaurants but, unlike most restaurant dishes, it is quickly cooked like a stir-fry. This version is specifically designed to have Indian cheese - paneer - as the main ingredient, and was featured in the recent Rick Stein's India TV series. It also works very well with Halloumi.

Calcutta Prawn Curry [Kolkata Chingri Curry]
Bengali cuisine from the east of India features fish and lots of hot chilli! This dish features a variety of spices to enhance the flavour of the prawns, but still only takes 10 minutes to cook. It's up to you how much chilli you add!

Minced Lamb Patties [Kheema Tikki]
Indian cuisine features a number of different patties and kebabs made with a variety of minced meat, spices, vegetables, and binding agents. The patties in this Kashmiri (North Indian) dish are bound with potato, and these are known as tikki - the more familiar shami kebab is bound with chickpea (gram) flour. Unusually, this dish features allspice.

Manuka Tamater Ki Chutney (Raisin and Tomato Chutney) & Nashpati Chutney (Pear Chutney)

Course Times: 11.00 - 3.00

This course includes refreshments and lunch, which will be one of the dishes made on the day.

All ingredients, equipment and recipes are provided by Hartingtons

View images of previous indian cookery courses

Rated on Tripadvisor