Cooking Indian Food

Cooking Indian food in at Flavours cookery school is an immersive experience that blends culture, flavour, and technique. Students not only learn recipes but also the philosophy behind Indian cuisine — balance, spice layering, and how the spices work together.

Key Elements of the Experience:

• Spice Education: Understanding the role of spices like cumin, coriander, turmeric, and garam masala. Students often roast and grind their own blends to appreciate the depth of aroma and flavour.
• Regional Dishes: Classes may focus on specific regions — North Indian curries and breads in this class.
• Cooking Techniques: From tempering spices (tadka) to kneading dough for chapatis, students practice traditional methods that define Indian cooking.
• Cultural Context: Instructors often share stories about the origins of dishes, festive foods, and family traditions, making the learning deeply personal.
• Hands-On Learning: Participants cook in small groups, tasting and adjusting seasoning as they go, before sharing a communal meal at the end.

Typical Dishes Taught:

• Butter chicken or paneer tikka masala
• Vegetable biryani
• Dal tadka (spiced lentils)
• Naan or roti
• Chutneys and raita

Cooking Indian food at Flavours cookery school is more than a class — it’s a sensory journey through India’s culinary heritage, where every dish has a special story and is a firm favourite in Carolyn’s kitchen.