The Curry Club
since 1982

Indian BBQ Cookery Course

(Tikka, Tandoori and Kebab)

For a 'Hands On' Experience

Personal tuition and learn Indian BBQ cooking

Photo: Bombay, India 2010. Is there no escape

from this fast food chain? Apparently not!

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.

• Moong Chana Salat (Bean Salad) - combine your own sprouted lentils with cherry tomatoes, onion, lettuce, cucumber, green pepper, melon and an Indian black pepper vinaigrette.
• Lamb Champ - lamb chops, marinated in a yoghurt sauce, flavoured with garam masala, ginger and garlic, then oven  baked.
• Tandoori Chicken - skinless chicken legs, marinated in a yoghurt sauce, flavoured with red tandoori spices, then oven baked.
• Lal Murgh Tikka (Red Chicken Tikka) - chunks of chicken marinated in a yoghurt sauce, flavoured with red tandoori spices, then oven baked. No artificial food colouring.
• Malai Murgh Tikka (White Chicken Tikka) - chunks of chicken marinated in a yoghurt sauce, flavoured with cream, garlic and chilli, then oven baked. No artifical food colouring.
• Herbal Murgh Tikka (Green Chicken Tikka) - chunks of chicken marinated in a herby sauce of pureed coriander, mint and coconut. then oven baked. No, artificial food colouring.
• Murgh Sheek Kebabs (Skewered Chicken) - minced chicken, flavoured with garlic, ginger, coriander, homemade curry powder and garam masala, moulded onto skewers and grilled.
• Cachumber Salad - the must-have onion, tomato, cucumber and coriander leaf side salad.
• Hot and Sweet Tomato Chutney - a fabulous way to use up all those squashy, over ripe tomatoes that you have left over from the greenhouse. Flavoured with Nigella seed and bay leaf.
• Jeera Raitha - savoury flavoured yoghurt dip. Ideal for drizzling over Pat's delicious tikkas and kebabs.
• Roti - Maida Chappati - a classic Indian, unleavened flat bread wrap, made light and fluffy from white flour.
• Mango Smoothie - a light and refreshing sweet yoghurt flavoured with puréed mango.

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 - 5 hours - 10.00am to 3.00pm.

Diet - Unsuitable for a Vegetarian Diet and Dairy-Intolerant Diet.

Price - £600.00 (Two people*).

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

Indian BBQ Cookery Class - Saturday Morning Group Class

Indian BBQ Cookery Course - Hands On - 3 Hours

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