My menus below covers regional Indian dishes and modern spins on favourite flavours.  
Alongside recipe handouts, you'll also be given a pack of take-home spices to start you off in your own home kitchen. After the demonstration, we'll sit down and enjoy a meal together. The price includes a welcome cuppa and homemade biscuits on arrival and seasonal sorbet for dessert.  Drop me a message If you fancy a bespoke masterclass on anything from preserves, to pulses and lentils, desserts and more. 

North Indian: £60 per person
This part of the world loves robust flavours - expect plenty of garlic, ginger and onion masalas, zesty coriander and aromatic spices. Tandoori chicken, with its garlicky-yogurty marination has to be India's best known meaty grill, and it makes a splendid partner with creamy, slow-cooked makhani dahl.  Snacking is a national pastime across South Asia - for this menu, I have adapted street food flavours in this new potato salad, dressed with yogurt, lime dressing and sweet-sour tamarind sauce.

Tandoori chicken, tomato-coriander sauce 
Mixed lentils
Paneer, spinach masala 
New potato salad, tamarind and date dressing
Beetroot raita
Kachumber salad with lime, toasted cumin


South Indian: £60 per person
Laxhmi, our home help, lived with us in New Delhi for over twelve years. She was from South India, and her key kitchen ingredients were nutty-tasting mustard seeds (three different types!), peppery curry leaves, and fresh coconut.  Her steamy tomato broth (rasam) worked wonders in reviving spirits, the cracked peppercorn and crackling curry leaf seasoning, lifting it out of the ordinary. Her marvellous fish curry was just as impressive, its saucy masala enriched with soothing coconut milk and tangy tamarind. This session brings the best of tropical sunshine cooking to our plates. 

Peppery tomato rasam
Keralan fish curry
Smoked rice with lemon and popped mustard seeds
Stir-fried seasonal greens with ginger
Fresh coconut and green chilli chutney
Stuffed baby aubergines


Mum's-own Punjabi: £60 per person
If ever there was a family-style Punjabi menu, this has to be it.  My mother's cinnamon-spiced lamb koftas, simmered in caramelised onion and tomato masala, have weathered well and remain a longstanding family favourite. Alongside the koftas, she would serve chick pea curry sharpened with dried pomegranate powder, and karahi-fried gingery cauliflower florets.  While living in India, we always kept a bowl of fresh-tasting mint relish in the fridge to help counter Delhi's searing summer heat.  Back in Britain,
this herby relish is at home in a cucumber sandwich as it is when served alongside a spicy curry.

Lamb koftas, tomato masala
Ginger-spiced cauliflower 
Chick pea curry
Raw mango salad
Fresh mint relish
Pickled carrots, toasted sesame seeds


Vegetarian: £50 per person
Spices lift vegetables into star players.  In this workshop  I'll be demonstrating how to make paneer before we make a ginger-spiced tomato masala to cloak tender cubes of fresh cheese.  I love the smokiness of aubergine after it has been roasted over an open flame. Here it is crushed and cooked with onions, diced tomatoes, and a sprinkling of garam masala. Ringing the changes, salt crust baking reminds me of a similar technique in India where spiced and marinated ingredients are encased in clay and cookedin the glowing embers of a fire. Here, the sweet intense flavour of salt-crust beetroot is a splendid match with roasted garlic and red chilli yogurt. 

Paneer and mixed peppers in tomato masala
Cumin and ginger new potatoes
Tarka dahl
Smoked aubergine
Salt crust baked beetroot, roasted garlic dip
Garlicky green chilli pickle


Street food snacking: £50 per person
India is a nation of munchers, and eating between meals is what we do.  A snack is as good as its dipping sauce -  in this workshop, we will be making a traditional Gujarati tamarind and date chutney,  to partner our own homemade samosas. We'll also celebrate a popular Mumbai beach snack of Pau bhaji, made from spiced lemony potatoes cooked with ginger-flecked vegetables.  In India, chicken tikka means a morsel, with no saucy add-ons. For this workshop, I'll marinate chunks of chicken in lime-garlic-ginger yogurt, which has been seasoned with my own blend of garam masala.  The meaty pieces will then be skewered and grilled.  For fans of fruit and chilli, my take on a revved-up fruit salad owes much to its spiced citrussy marination, and punchy chopped chillies.  

Sweetcorn and paneer samosas
Tamarind and date chutney
Mint relish
Pau bhaji
Chicken tikka morsels
Fruit chaat
Mango lassi


Raj-style afternoon tea: £50 per person
My love affair with afternoon tea remains as strong as ever, and choice bites are inspired by the countries I have lived in. For me, a punchy green chilli cheese toast is just perfect when followed by a delicately scented sponge, and sweetly spiced masala chai.  I have included a selection of my favourite teatime flavours in this workshop - each item showcasing a spice and its versatility in the kitchen. 

Popped mustard and curry leaf oil egg finger rolls
Green chilli cheese toast
Crunchy onion pakoras, mint relish
Cumin shortbread
White wine and cardamom sponge, mango mascarpone frosting
Rosewater and cardamom meringues

The ultimate masala chai