On our Indian cookery weekend will
teach you the fundamentals of Indian cookery, covering the concepts, history and skills required to understand this hugely varied and vibrant cuisine.
We will teach you how to work with fresh ingredients, herbs and spices to create Indian starters, curries, main dishes and accompaniments that truly reflect the spirit of Indian cuisine and that can easily be replicated in the home without Tandoor ovens or specialist equipment.
You will learn to master the subtleties of flavour, and the power of spice whilst cooking a wide range of delicious, authentic Indian dishes as far removed from the British curry house as Ashburton is from New Delhi.
This is a highly practical course and great fun for couples and friends to take together which also makes for an original gift idea.
Supported by our Chef Tutors, chef Monisha Bharadwaj brings the authentic taste of Indian cuisine to Ashburton.
Monisha is a qualified chef, originally from Mumbai, who has a wealth of experience in teaching authentic Indian cuisine in the UK and has been inspiring our students in Ashburton since 2011.
She writes regularly for newspapers and magazines and is the author of many cook books including "Stylish Indian" which won the Guild of Food Writers (UK) 'Cookery Book of the Year Award".
Did you know...
- Indian food includes perhaps the most dazzling array of fresh vegetables and fruit cooked in a multitude of ways that help retain their freshness and nutrients
- Traditional Indian cooking almost always uses fresh ingredients and involves making dishes from scratch. This means less preservatives and healthier food.
- Indian cooking uses spices like turmeric, ginger, garlic, green chillies...all of which have medicinal and healing properties.
- A traditional Indian meal includes carbohydrates, proteins, fats, fibre...all the elements you need to make a balanced meal.
- Indian dishes don't have to be hot and spicy. Spices are used in Indian cooking but are not what makes food spicy. Chillies (which add the heat to a dish) are a matter of preference and can be easily adjusted or omitted according to taste.