Northern Indian Cooking

Northern India flavours are strong, rich and spicy and perfect to warm you in winter. We will make full flavoured Punjabi dishes and lighter dishes from Gujarat.

We will start with making fresh spice mixes: a robust Punjabi garam masala with black cardamom and a dhansak spice blend scented with star anise.

You'll learn to identify unusual ingredients and where to source them and about ingredients and dishes that are specific to Northern India.

Dishes we are likely to make are for example:

• Fiery green chilli Potato Bondas in a crispy gram batter
• Mint coriander chilli chutney
• Stuffed Paratha Roti
• Paneer Baighan - aubergine tomato and paneer curry
• Satvik Jain Moong Dhal with tomato, hing and tempered spices
• Shrikhand - rich saffron strained yoghurt shrikand

For each course we choose the recipes that fit the season, depending on time of year and the availability and seasonality of produce.

The day will include hands on cookery as well as some demonstrations. The day will finish with a delicious meal and you will receive a pack of recipes to take home including a full guide to Indian spices and unusual ingredients; where to buy them and how to use and store them.