DATE:

At the age of 21 Andy started travelling; his first port of call was Delhi, India. A place still close to his heart. On his flight over, he was asked “Veg or non-Veg” as the subcontinent purveys some of the world’s finest vegetarian and vegan food. This class is for carnivores, vegetarians and vegans. Please inform us of your preferred choice once we send you a confirmation of your booking.

Demo by chef Andy on spice making and various blends. Enjoyed with a cup of hot Chai.

What You Will Cook

Dal Makhani – a group effort to get to know your classmates and cooking together this warming, rich Punjabi dish.
(Slicing skills, cooking & tempering the dal)

Oven-roasted Samosas, tamarind sweet and tangy chutney – pure ‘street food’ combined with a great chutney.
(Making the samosas and baking in the oven)

Onion & Wild Garlic Pakora, green coriander & mint chutney – a monsoon treat.
(Wild garlic if in season, slicing, julienne, making and cooking the pakoras)

Tandoori Chicken or Tandoori Celeriac utilising different shapes – Andy’s non-nuclear recipe can be as fiery as your palate can take.
(Marinating your preferred choice of plat du jour and cooking off in the oven)

Palak Paneer or Palak Tofu – demo on how to make paneer, Indian pressed cottage cheese.
(Working in pairs, then you make this dish come to life)

Cheat’s Naan Bread – with a sourdough base for flavour.
(Making the naan, proving and baking)

VENUE:

The Tree Inn, Fore St, Stratton, Bude, Cornwall EX23 9DA