Indian cooking – South Indian (2 sessions)

This is a two-session workshop, with the two sessions being on Wednesdays, 7th and 14th June, both 6.30-8.30pm.

The food of South India features the use of tamarind, shredded coconut, coconut oil, coconut milk, mustard seeds, kari leave and dried red chillies. Dishes include plenty of rice and lentils often powdered and cooked by steam.

Tutor Taariq Hassan.