A celebration of North Indian cuisine. We’ll cook and bake with traditional ingredients and techniques from Himachal Pradesh & the Punjab and explore the influences that Persian and Mughal empires have left on Indian food. Learn to make Masala chai, Punjabi Samosas, Rajma (Himalayan black bean stew,) Baingan Matar (aubergine and pea curry,) Shahi Paneer (fried cheese in tomato and cream gravy,) Pilau rice, Semolina and pistachio halwa.
Suitable for vegetarians, includes dinner and a takeaway.
£50pp. Book online.