Date: Saturday 03rd October 2020
Time: 9:30am – 3pm
Price: £120 per person / £220 per couple
Maximum 4 attendees per class
Join our founder Sumayya Usmani to discover the varied regional specialities of India’s vegan cuisine. You’ll be taken on a culinary journey guided by Sumayya, who has travelled the world since childhood, learning recipes from exposure to diverse cuisines.
The menu will change throughout the year; but expect vibrant Indian flavour and exotic spiced dishes that will become part of your weekly repertoire.
Sumayya was born and raised in Karachi but travelled the world on ships as a child. She is known for highlighting the individuality of own cuisine through her cookery events, books, TV/radio appearances and social media presence.
Menu may include:
- Vegan malai kofta curry
- Shredded cabbage with coconut and curry leaves
- Cauliflower almond korma
- Sambar daal
- Kale pakoras and herbed chutney
- Naan or chapatti making
- Chickpea chaat with coriander and tamarind chutney
- Handmade samosa pastry and potato filling
Sorry, we’re afraid this course is not suitable for those with allergies.
You will have a chance to purchase beautiful collection of spices as special prices on the day.
Please bring small Tupperware for any leftovers.
We provide all PPE for the duration of your class and please respect our social distancing rules when you are at the cook school. You will be asked to come at 930am so that we can complete our Covid-19 induction, and we would expect you to sign off our declaration form to this respect.
Each participant will get their own station to work on and create their own dishes at Sumayya’s instructions due to social distancing guidelines. However if you are booking as a couple please let us know.
Order of the day:
- Arrive at Kaleyard at 930 am
- Make yourself at home
- Meet Sumayya and begin your day with hot Masala chai and a traditional Indian treat.
- Sumayya will introduce you to regional vegan Indian cooking, the spices you will be cooking with throughout the day and techniques for making the dishes.
- You will learn how to impart flavour vegan Indian cookery without the use of any non-vegan ingredients.
- At this stage we will also carry out our Covid-19 induction and will require you to sign off a declaration.
You will begin the day by making an Indian street food snack with a chutney, using seasonal ingredients.
In this session you will learn the art to make perfect daal. Sumayya will explain regional differences and the many varieties of lentils used across India.
Balancing flavours is key in Indian vegan cookery. Learn how to master this cooking technique of extracting flavour in your dish and prepare a vegetarian dish to serve alongside an Indian Vegan feast.
You’ll sit down for a delicious lunch of daal; vegetable sabzi dish and chutney.
In this session you will cook with different ethnic vegetables and how to shop for spices.
An Indian vegan feast wouldn’t be complete without rice and chapatti. You will learn how to make perfect naan or chapattis.