Description

Explore the bold flavours of North India

Join chef Andy Campbell for a practical three-hour class in the commercial kitchen at The Tree Inn, Stratton. You will cook a generous North Indian menu, learn how to build and balance spice blends, and work in a small group with plenty of individual guidance.

Andy first travelled to Delhi at the age of 21, beginning a lifelong connection with Indian food. The class opens with Andy demonstrating spice preparation and different blends, accompanied by a cup of hot chai. Carnivores, vegetarians and vegans are welcome; please state your preference when reserving.

What you will cook

Dal Makhani

Work together to make this rich, warming Punjabi dish while practising slicing, slow cooking and tempering the dal.

Oven-roasted Samosas with Sweet and Tangy Tamarind Chutney

Make, shape and oven-bake samosas, accompanied by a classic sweet-sour chutney.

Onion and Wild Garlic Pakora with Coriander and Mint Chutney

Practise slicing and julienne skills before mixing and cooking crisp pakoras. Wild garlic will be used when in season.

Tandoori Chicken or Tandoori Celeriac

Prepare the marinade, choose the heat level to suit your palate and cook your preferred version in the oven.

Palak Paneer or Palak Tofu

See how paneer is made, then work in pairs to bring this spinach-based dish to life.

Cheat’s Naan Bread

Make, prove and bake naan with a sourdough base for extra flavour.

What is included

• All ingredients and equipment.
• The meal you cook, served in the restaurant, bar or courtyard.
• Some of the food to take home for friends or family.
• Water and one glass of wine, fizz or beer with your meal.
• All the washing up — the team will take care of it.

Before the class

The class starts promptly at 10am. Please allow enough time for parking and a hot drink before it begins. Wear nonslip shoes and comfortable clothing suitable for the weather conditions.

Please discuss allergies or dietary requirements before booking. The class uses shared preparation and cooking areas, so not every substitution can be guaranteed.

Booking and refunds

Places cost £70 per person. Select Reserve your place to open WhatsApp, then tell Andy whether you prefer 16 or 23 August and whether you require the carnivore, vegetarian or vegan option. Andy will reply with a secure SumUp payment request. Your place is confirmed once full payment has been received.

• If fewer than two participants are booked 48 hours before the class, you will receive a full refund or be offered another date.
• If you cancel at least seven calendar days before your class, you may request a full refund or transfer to another available date.
• If you cancel with fewer than seven calendar days’ notice, the fee is non-refundable because ingredients and your place will already have been committed. You may transfer the place to another person if you tell Andy in advance.
• If your preferred date is not listed, a private group of four may request an alternative date with at least 48 hours’ notice, subject to availability.

Questions about the class? Call or WhatsApp Andy on 07386 700 883.