The Curry Club
since 1982

Price: £375.00
inc UK p & p

 

Indian Curry Cookery Course

For a 'Hands On' Experience

 

Personal tuition and learn Indian curry cooking

 

Photo: Jaipur, India 2010. Not quite as recognizable

as our BT boxes. But this is a public

phone box, Indian style!

 

Your Hands On cookery course will start at 10am. Welcome tea or coffee with biscuits. Pat will begin the course, talking about the Indian sub-continent and its varied cuisine.

Using your Recipe Sheets, Pat will show the essential fresh and dried herbs and spices, including chillies, needed to make your meal. Pat and Dominique will cook with you the following preparations and dishes. Your meal will serve at least 6 people.

Menu One - Restaurant Favourites

• Garam Masala - mix, roast and grind the whole spices needed to make this mix.
• Tandoori Curry Paste - mix and fry ground spices to make a paste needed to marinade chicken tikka.
• Chicken Tikka Masala (Murgh Makhani or Butter Chicken) - chicken tikka smoothered in a spicy red, tomato, garlic, cream and butter sauce.
• Chicken Jalferezi (Chicken Dry-fry) - chicken stir-fried with onion, garlic, ginger, peppers, homemade garam masala and coriander leaf.
• Tarka Dal - simmered red massor lentils flavoured with onion, garlic, ground turmeric, dried fenugreek leaves, home-made garam masala and butter ghee.
• Oonbario - lightly spiced, root vegetables (potato, parnsip, carrot, swede, beetroot and sweet potato), oven baked with  fresh curry leaves, asafoetida  and ground turmeric.
• Saffron Pullao Rice - basmati rice, cooked by the absorption method with aromatic spices, (brown cardamoms, cassia bark, bay leaves, cloves and mace), Iranian saffron and home-made butter ghee.
• South Indian Lemon Rice - basmati rice, cooked using the boiling method, flavoured with fresh curry leaves, mustard seed and ground turmeric.

Menu Two - Restaurant Favourites

• Garam Masala - mix, roast and grind the whole spices needed to make this mix.
• Malai Tikka - marinade chicken pieces needed to make chicken korma.
• Chicken Korma - marinated chicken chunks, smoothered in a sweet and creamy sauce made with ground almonds, fresh cream and creamed coconut.
• Chicken Madras - chicken chunks in a smooth, dark and rich sauce made with fresh and dried red chillies.
• Bombay Potato - turmeric coloured potato chunks, combined in a lightly spiced sauce of red and green peppers, garlic and fresh coriander leaves.
• Sag Aloo (Spinach and Potato) - a fresh combination of garlic, spices, baby spinach leaves, potato cubes, fresh coriander leaves and finely chopped green chillies.
• Vegetable Biriani - the quickest biriani that you will ever make. Basmati rice, cooked by the boiling method, mixed with a lightly spiced vegetable curry.

Note

Please bring plastic food containers with you, so you can take home everything that you have cooked. However, we sell good quality plastic containers, at £2.50 each. No chopping up or washing up will be done by you, as Dominique will be there to do this.

A small shop will be available, for you to purchase any cookery books, essential cooking implements and difficult to find ingredients. We accept Credit and Debit Cards.

 

Things You Need to Know

Location - The Curry Club, Haslemere, Surrey.

Parking - Free.

Day - Monday to Sunday, throughout the year, subject to availability.

Duration - 3 hours. 10.00am to 1.00pm.

Diet - Suitable for Allergy and Intolerant Diets. Vegetarian Option - Paneer Tikka Masala and Mushroom and Spinach Jalfrezi.

Price - £375.00 (Two people *).

* You may wish to bring a third person. Space is limited, however, a third person with be £75.00 extra.

 

Indian Curry Cookery Class - Saturday Morning Group Class

Indian Curry Cookery Course - Hands On - 5 Hour

 

Customer Reviews

On 10th November, 2011 - Gill and Ken Walby emailed:

Many thanks for our brilliant morning yesterday. Both Ken and I really enjoyed ourselves and are keen to have a go at making curry from scratch the way you have shaown us. We have to agree that, 'the real thing', definitely tastes so much better. My half jar of Pataks has gone in the bin!!!!

On 3rd May, 2011 - Dave and Anna Simpson, Henley emailed:

'...Just a quick to note to say a huge thank you for today’s cookery course, both Anna and myself had a really enjoyable and educational experience. We’ve given in and invited some family round to help us to polish off the delicious food that we are now proud owners of (although the chicken tikka masala has been slightly diminished in quantity by a few quick “tasters”. Today has definitely given me a renewed enthusiasm to master the ability to cook the perfect curry. It was a real privilege to have spent the day with you both, thank you so much for entertaining and enlightening us with your passion for our favourite food...'

Pat Replied: So glad you enjoyed it. So did we. You were great fun.

On 28th Febraury, 2011 - Julie Healey emailed:

'...Just wanted to say once again thank you both very much for the most enjoyable curry cooking experience last week. We shared our meal with friends yesterday and all had a great time. We would have no hesitation in recommending you to anyone who would like to learn how to cook authentic curry...' Photos Below: Pat and Julie make Shahi Lamb Korma.

 

On 2th January, 2010 - Gail Cooper, France emailed:

'...I would just like to thank you for your curry wisdom during the course, which I thoroughly enjoyed. The food, once I eventually got to try it, was delicious. My eldest son polished off most of the Chicken Tikka Masala, which he loved...'

On 21st September, 2010 - Steve and Mandy emailed:

'...Many thanks for yesterday, we had a great time and we're looking forward to cooking up some amazing curries!..'

On 22nd March, 2010 - Mel and Gem emailed:

'...We made it home safe and sound, 5 hour journey with our lovely curry dishes-the train started to smell a bit after a while-whoops! Thank you for making us both feel so welcome on the course, we had a lovely time and thoroughly enjoyed it, we will definiely put what we learnt to practice. Looking forward to enjoying the dishes we cooked on the course. Thanks again...'

In March, 2008 - Pat and Mike Birch, Hampshire wrote:

'...Just wanted to say how much Mike and I enjoyed the course yesterday. It was such a great way to celebrate his birthday. Our friends were very impressed with the proceeds of our labours, so I think we shall be catering to curry parties for some time to come! Many Thanks...'

In January, 2008 - Arthur Lee wrote:

'...I now live in Spain. You began my journey into real curries and because of that I am constantly in demand to cook for friends! Thank You...'

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