Vegetarian Night - Part II
Taste and textures.
Class description
How to cook masala sweetcorn, tarka daal, and spinach and paneer curry. Coconut and lentils add a subtle creamy texture to this menu. For starters, you will enjoy creating sweetcorn cooked in a masala finished with creamed coconut, fresh lemon, and coriander. The first curry is Daal - lentils cooked in a masala to form a creamy textured curry, followed by a hearty curry of fresh spinach and chunks of paneer cooked in a traditional masala. You will also learn to make crispy, indulgent parathas which are chapatis lightly fried with ghee for a crispy texture - a real occasional treat. Served with crunchy Kachumber salad and chutney which add a freshness to the meal. The cost of each class includes all ingredients, use of a professional kitchen, cooking demonstrations, one-to-one support throughout, and recipe cards. You will also be able to sample the meals you create and take your creations home to share. All recipes will be shared after each class for future reference. In the interest of sustainability, we request that you bring your own containers and bags to pack and take home your meals. Packaging will only be provided for cakes/cupcakes.
Upcoming classes
Cancellation Policy
For all changes and cancellations you will need to email admin@thefoodie-kitchen.co.uk One week before the class for a full refund. Cancellations within 72 hours will incur a 50% charge. No refund will be given for any cancellations within 48 hours.