Indian Curry – Regional Cookery Series

group 4Curry Night

Wednesday 15th April 2015

One of the features of our programme is to bring the best home cooks to you. Another passion of ours is to dissect International Regional Cookery so we bring a more authentic food and and a deeper understanding of Asian and Eastern Cookery .

It has always bothered us at Kitchen School that we call Eastern/Asian Food – Indian. In reality Asian cuisine is as complex as European cookery. You would not call French, Italian and British Cookery – Western or European Food. Although there are some basic similarities, based upon climate, availability of ingredients, heritage and cooking methods, British food, for example, is nothing like Italian food. The same can be said of Indian Food.

Mithu Ghosh our accomplished Home Cook will be demonstrating basic Indian curries. Mithu Ghosh born in Kolkata (now living in London) spends lots of time in India and Bangladesh. We will focus the evening on an understanding of spices, tempering spices and making a basic indian paste as the basis for many curries.

Please read Mithu’s fascinating post on Bengali Cookery. Her passion for home cooking and Asian food is now here for us all to enjoy.

For the evening we will make;

  • Onion Bhajis and samosas
  • Goan Indian Curry (chicken)
  • Show you how to cook the perfect basmati rice made into a pilau rice
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Date(s) - 15/04/2015
6:30 pm - 10:00 pm


Bookings are closed for this event.