October 22
1pm - approx 6pm

A class dedicated to learning how to make Farsan, all those lovely things you would have as a starter or on the side for example; Samosa or Bhujia.

On arrival you will be greeted with a cup of our house blended chai over which we introduce the day's lesson.

Lalita will then speak about the spices and their use, how and when to temper the spices and balance between flavours.

This day will give you the confidence to recreate what you have learnt at your home.

October 1 / 2
10am - 4pm

The day includes making

Samosa
An art form to create, making the pastry, the filling then making the parcel and cooking, so good, so moreish. The pastry (purr) is made in a process that is particular to samosas and will require previous knowledge of rolling chappati, the filling (mawo) is created to a special recipe then each parcel is formed in an origamiesque fashion from the purr and filled with the mawo.

Filled Paratha
Using your previously learnt skill of making chapatti you now apply this to making paratha filled with potato and onion, a delicious bread that traditionally would be filled with the curry from the day before

Tomato relish
A wonderfull acompaniment to all farsan, fresh tomato made into a relish that is sweet, sour and spicy