Monday 11th May 2015
One of the features of our programme is to bring the best local 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.
The class involves the following:
- Theory element – spice test and discussion on tempering and basis of curry flavouring (group quiz)
- Make a curry paste to learn about spice tempering (in pairs)
- Prepare and fry onion bhajis
- Demonstration of curry
- Demonstration of basmati rice into a pilau rice
Date(s) - 11/05/2015
6:30 pm - 10:00 pm
The class is now full