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Indian Curry Opulence

Spices add warmth and complexity of flavour

Indian Curry Opulence

Hands On

Taste the real flavour of curries made from scratch. They are worlds apart from commercial pre-mixed jars and packets.

This is not so hard either. You just need to know how to mix and match spices to produce stunning results. Then add condiments and accompaniments for the real deal.

We’ll teach you how to adjust the ‘heat’ factor to your liking when cooking Indian dishes. You’ll learn how to use spice in your kitchen for maximum effect.

This is a true opulent feast for eyes as well as appetites.

Included in this class

  • Tender Spiced Lamb, Tomato and Spinach Curry
  • Indian Spiced Yellow Pilaf Rice
  • Pumpkin and Tamarind Black Dhal
  • Fresh Garlic Naan Bread
  • Cucumber Mint Raita
  • Crisp Poppadums
  • Spiced Masala Chai
  • Lakes and Crores

Listen to what clients are saying…              What to Expect and FAQ               Terms and Conditions

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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