September 27th, 2017 – September 27th, 2017

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Bring a taste of India to your kitchen…

Indian food, especially curry, is as diverse as its culture, geography and climate.  It is vibrant, colourful, enticing, easy to prepare and wonderfully satisfying.  The essence of good Indian cooking revolves around the appropriate use of aromatic spices.  Spicing is not a difficult concept.  In the same way that salt and pepper are used in the west, the skill lies in using spices to enhance rathere than overwhelm the intrinsic flavour of a particular dish.

Join our head chef Dean on this evening of demonstration and practical to recreate an array of authentic flavour combinations that will inspire you to cook regional Indian recipes in the future for both family and friends.

Sample menu:

  • Onion bhajais with coriander and mint chutney
  • Caril de galinha (Goan chicken curry) Goa, West India
  • Sag aloo
  • Pilau rice


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