Indian Cookery Class with Pat Chapman

In this Indian Cookery Class, Pat Chapman with his extensive knowledge of Indian cuisine, will guide you through the use of spices and other Indian ingredients enabling you to create your own spice mixes, masala curries and restaurant-style curry sauces that you can adapt to make authentic curries in your own home.

With his wealth of experience, Pat will guide you through, among other dishes, marinades for chicken so you can make Murgh Tikka (Tikka Masala), make and investigate the use of Paneer (Indian Cheese), create a classic Tandoori Mint Raita and master classics like onion bhajis and samosas.

In addition, you will be making classic saffron Pullao rice, flavoured with aromatic spices, Saag Panner (using the Indian cheese) and Murgh Makhani (Butter Chicken) a delicious rich red sauce made with puréed tomato, garlic, cream and butter.

About Pat Chapman

Branches of Pat Chapman’s family had lived and worked in India from 1715 to 1935. Chapman inherited their deep-rooted interest in the country, her history and her food. His Raj grandmother taught him to cook pukka curries when he was eight. Its Increasing popularity led him to found the Curry Club in 1982.

Chapman frequently holds curry cookery courses and every two years, takes small groups of curry enthusiasts to India to meet top chefs and to sample their cuisine. He has written some 36 books, with international sales exceeding 2 million copies. Most are on curry, but others cover Thai, Chinese, Middle Eastern and International spicy cuisines. His Balti Cookbook was the first on the subject and became a Sunday Times Number 1 bestseller (for a week!). Daily Mail food writer Rosemary Stark said “Chapman is responsible for Baltifying Britain”. Delia Smith wrote, in You Magazine of his Cobra Good Curry (Restaurant) Guide, “It has done the nation a real service”.