We can’t wait to welcome back to the Kitchen the talented chef and food writer Amandip Uppal for this exceptional Indian Feasting class. Amandip learnt how to cook at the age of 7, her Mum taught her traditional North Indian dishes while her gifted father who’s an innovative cook, fearless and borderless when it comes to blending flavours and techniques, taught her to trust and connect by her sight and smell. Her book India Made Easy is all about building confidence in the Indian Kitchen and provoking the inventive side in more experienced cooks.
Whilst Indian food is an incredibly popular cuisine, cooking it on a day-to-day basis can take time and lots of preparation. In her unique book, Amandip strips back the process of cooking Indian food to pave the way for a new, casual approach to cooking with both well-known and lesser-known Indian spices and ingredients that fit easily into day-to-day life. Blending traditional and contemporary Indian cuisine, Amandip’s recipes breathe a new lease of life into well-known dishes whilst holding true to tradition.
In this class Amandip will be taking you on a journey around India in this feasting class. Starting with a popular, deep & smoky North Indian meat dish, made with lamb mince, peas & fresh mint, bhuna keema muttar masala is a staple curry in many Bangladeshi and Pakistani households.
Hyderabadi cuisine is influenced by an amalgamation from the kitchens of aristocrats of the erstwhile Hyderabad State. Filled with spices and herbs you will be making Hyderabadi baghare baingan, a rich earthy dish, made with tender baby aubergines & slow cooked with sesame, peanuts, coconut & tamarind. You will then move onto Rajasthan for a comforting Dhal dish, a mix of five different lentils, which come together perfectly to create a creamy & hearty texture. To go with this you will be making a Kala channa chaat, a Black Chickpea, sweet and sour salad with finely chopped tomato, cucumber, pomegranate & red onion, a carrot and baby spinach raita with mint, coriander, roast cumin, diced red onion, garlic & green chilli and a raw mango and apple chutney.
Together with Amandip you will be cooking a delicious Indian feast creating from her years of experience. You will emerge from this class armed with knowledge, skill and plenty of tips for cooking, making and serving this wonderful cuisine in your own home.
The class will start at 10am and finish around 3.30 / 4pm and includes lunch with wine.