SUMMER HOLIDAY WORKSHOP

DATES: 16, 17 & 18 August (1 space left on each day)

TIME: 10:00 am to 2:00 pm

VENUE: The brand new Indian cookery studio at Breech Lane Curry House

18 Breech Lane, Walton on the Hill KT20 7SN

AGE RANGE: 8 years to 16 years (younger children can be accompanied by one adult at no extra charge)

PRICE:

Book a day for £60 per child

Book 2 days for £110 per child

Book all 3 days for £170 per child

Number of spaces per day: 6

To make a booking, please email jaya.malani@gmail.com

THE COURSE DETAILS:

Each day will bring to the table a different set of dishes to learn, new techniques to master and a whole array of fresh spices to become familiar with! Children will have a lunch break and will be served refreshments. The detailed recipes will be provided at the end of each day

DAY 1:

Starters: Samosa & Chutney Making – children will prepare the samosa pastry and potato filling from scratch using a medley of spices and dry fruit; they will roll their own pastry, shape it and fill it with the potato filling. The samosas will then be fried for them, ready to eat or pack to take home. There will be a tamarind & jaggery chutney demonstration

Main course: Dahi Chicken curry – children will marinate the chicken with a gorgeous array of fresh spices before preparing their own onion-tomato gravy from scratch, using freshly grated garlic and home made ginger paste. They will cook their own portions of the curry to enjoy over lunch with left overs to take home!

Accompaniment: Lachcha (flaked) parathas – the children will be introduced to some usual spices and ingredients from ajwain to fennel, kasoori methi to Indian butter (ghee) when they prepare flaky, delicious lachcha parathas (bread) to enjoy with their curries!

DAY 2: INTRODUCTION TO CLAY TANDOOR OVEN COOKING

The 2nd day will introduce them to one of the most ancient yet widely used Indian cooking techniqiues – using the traditional clay tandoor oven!

Children will learn to prepare different spice marinades to prepare a gorgeous selection of lamb kebabs, chicken tikkas, paneer tikkas and prawn tikkas in the tandoor oven. The oven will be operated by the chef at all times.

To accompany the tikkas, the children will prepare tandoori naan bread – they will prepare their own portions of spiced bread dough, using fresh herbs, roll them into rotis that will be cooked in the tandoor oven for them

They will also prepare a selection of accompaniments – from yogurt based dips to delicious Indian salads to go with the tikkas

DAY 3:

Starters: Dahi Papdi Chaat –  the children will learn to prepare a famous savoury street food dish that is prepared using crisp fried dough wafers with boiled potatoes, chickpeas, onions and tomatoes in a yogurt, tamarind and coriander sauce with some spices, fresh herbs and sev (small crunchy noodle like dressing). It is sweet, savoury and tangy with layers of flavours. 

Main course: Kadi – a very special Indian dish that is widely eaten across the different states but rarely showcased in Indian restaurants here – its a little gem! With a soup like consistency, the thick gravy is made from gram flour (chick pea flour) and yogurt with Indian spices. It is usually eaten with rice

Accompaniment: Rice based dish called vegetable pulao using a gorgeous array of whole spices, long grain basmati rice, fresh ginger and garlic to name some ingredients- they will learn to use the right proportions of water to rice, cooking the dish to perfection