Indian cuisine continues to rise in popularity as TV chefs demystify spices and showcase the simple, everyday food cooked in Indian homes.
However the regional differences are vast and in this class, Urvashi Roe will teach you all about the key spices, ingredients and techniques used in Gujarati cuisine. Urvashi will talk about the influence of ayurveda in her upbringing and how this impacts the foods she has cooked for her family at different stages of their lives. .
- Kichree - a detoxing rice and lentil dish - the starting point for cleansing the body in Ayurvedic practice. We'll learn the basic recipe and then Urvashi will teach you how you can use this in other traditional dishes.
- Mug Ni Dhal - a restorative, balancing soup made with nutritious green mung beans which can be adapted to suit different tastes and ages.
- Mug Vaghar - a fast and delicious sprouted bean salad.
- Sambharo - salads and pickles are an essential part of any meal and we'll learn a few ideas using seasonal ingredients.
- Kobi Nu Shak - Using cabbage as our seasonal special, we'll learn some a simple method for making curry which you can personalise and build on.
- Kobi Bhaji Na Muthiya - Steamed cabbage and spinach dumplings which are fast to make with leftovers and perfect for breakfast or snacking.
- Beetroot No Halvo - Sweets are an absolute must on any Gujarati thali and we'll be making this classic dessert which uses a seasonal twist of beetroot instead of the traditional carrot.
We will taste and cook throughout the day and finish with a shared three course meal which we will have made together, accompanied by organic wines or juices. You will receive a recipe pack full of tips and ideas at the end of the day.
Time: 10am - 4pm
Fantastic! I especially liked it that the dishes were simple yet delicious. I'm sure I'm going to cook these for myself.
Very enjoyable experience, taking back with me some very useful tips and experiences
Fantastic. I loved the way nothing was wasted, no need to measure and freedom to add spices to taste. Enjoyed history of Gujarati family life and cookery.