About This Class

What does the Taj Mahal and the Korma have in common? The Korma gained popularity during the Moghul period of India (similar to our British aristocracy). In those days korma ingredients would be considered as luxury items - such as yoghurt, butter, cream chicken and nuts. Things have changed. These ingredients are easy to find but even by today’s standards, this dish is seen as something special. Nila’s parents are from the Gujarat state of India so we will balance the luxuriousness of the korma with a vegetarian green bean dish with a cumin seed pilau which are two traditional Gujarati dishes. You’ll also make a filling for vegetable somasas with you own veggie fillings. For this we will use ready made pastry to save you a job! The day is a mix of demonstrations and hands on cooking. Here’s what you will be making throughout the day (as well of lots of eating!): Chicken Korma Strips of spiced chicken cooked in a luxurious sauce of spiced butter, cream and almonds - a real winner! Long Green Beans in Black Mustard Seeds A gorgeously refreshing but zingy dish of spiced green beans cooked in black mustard seeds - This dish also makes a great side for a bbq! Cumin seed Pilau A fragrant side dish of basmati rice and toasted cumin seeds You’ll be watching demonstrations by Nila then you will cook these dishes for yourselves - which then becomes your lunch. How to Dry Fry Spices (Demo) Vegetable Somasas and Spicy Vegetable Pastries You will make a vegetable somasa mix so we can then use these to make samosas and vegetable pastries. Even better, you take them home with you! Techniques Learnt • Indian flavours • How to use, prepare and store fresh and Indian spices • How to make a spice mix and use them for cooking - including how not to burn them! • How to make a flavoured oil • Cooking rice • How to temper spices • How to dry fry spices • How to cook dishes that can be prepared ahead Everything that you prepare will be either eaten for lunch or will be taken home. We are actively trying to cut back on single use containers as much as we can! Please help us by bringing tubs for leftover korma, green beans and box/tubs for somasas. UPCOMING CLASS DATES 2024: Saturday 3rd February Thursday 4th April