Indian Curries

explore a variety of curries from Sri Lanka, West India, Bengal, Kerala. You will make your own spice blends to use

Indian Curries – explore a variety of curries: Cauliflower cashew curry from Sri Lanka, hot and sweet prawn curry from West India, Bengali chicken stew, Kerala pork curry. You will make your own spice blends to use: Ceylon curry powder, garam masala, panch phoran as well as pilaf rice and fresh naan bread.


By the end of the day / course you will have learnt how to prepare and cook some wonderful Indian dishes and we will also have spent time discussing presentation – how to transfer all that care and skill into a dish for the table to be proud of.

Have fun!

Perhaps most importantly, as well as learning new skills, you will have had some fun learning in a relaxed and supportive environment. During the course the emphasis is on using personal taste, judgement and technique rather than slavishly following a recipe. This approach means that one recipe may become two or three recipes. However, a booklet containing the course recipes will be given to you at the end of the day / course.

Everyone has their own set of ingredients sharing only a 4 burner induction hob and standard size fan assisted oven with one other learner. We all work together at the same pace with each stage demonstrated before you do it yourself.

We will stop and eat as we go along so that you taste dishes at their best and we can discuss. There may be food to take home with you, but not always.

The small print bit – please read

It is essential that you wear flat shoes with a closed toe – this is for your safety and comfort, we will be on our feet most of the time.

It is essential when booking that you advise of any accessibility issues, allergies or dietary requirements. Rutland Cookery School is committed to being as inclusive as possible and we will do our utmost to accommodate you but we do need to know in advance.

Dishes prepared may vary from examples above.

Book your place on one of the available sessions below

Oct 06

Explore regional Indian food with Veronica, originally from Bangalore