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- Cookery Courses
- Indian Curry Cookery Class - Saturday Morning Group Class
- Indian Curry Cookery Course - Hands On - 3 Hours
- Indian Curry Cookery Course - Hands On - 5 Hours
- Indian BBQ Cookery Class - Saturday Morning Group Class
- Indian BBQ Cookery Course - Hands On - 3 Hours
- Indian BBQ Cookery Course - Hands On - 5 Hours
- Thai Curry Cookery Class - Saturday Morning Group Class
- Thai Curry Cookery Course - Hands On - 3 Hours
- Thai Curry Cookery Course - Hands On - 5 Hours
- Malaysian and Indonesian Cookery Course - Hands On - 3 Hours
- Malaysian and Indonesian Cookery Course - Hands On - 5 Hours
- Indian Accompaniments Cookery Course - Hands On - 3 Hours
- Japanese Sushi Cookery Course - Hands On - 3 Hours
- Middle Eastern Cookery Course - Hands On - 3 Hours
- Middle Eastern Cookery Course - Hands On - 5 Hours
- Latin American Cookery Course - Hands On - 3 Hours
- Latin American Cookery Course - Hands On - 5 Hours
- Publications
- Specialist Spices and Equipment
- Alkanet Root (Ratan Jot) 50g
- Annatto Powder 50g
- Beetroot Powder 50g
- Curry Leaves 10g
- Dagarful (Stone Flower) 50g
- Garam Masala 50g
- Iranian Saffron (Grade A) 1g
- Kala Namak (Black Indian Rock Salt) 50g
- Kashmiri Chilli Powder 50g
- Whole Mace 20g
- Naturally Smoked Paprika 50g
- Nutmeg Grater with Nutmeg
- Silver Leaf (Vark) 6 sheets
- Sweet Noble Paprika 50g
- Tomato Powder 50g
- Dabba Tray - 8 inch
- Lime Squeezer
- Caring for your Wok
- Peeler and Shredder
- Tickets and Vouchers
- Pat Chapman's Good Curry Restaurant Guide
- Indian Antiquities and Collectables
