Thursday, 4 July, 2019
6:00 pm - 9:00 pm
Surrey Hills Yurts Logmore Lane, Westcott Surrey RH4 3GB
Surrey Hills Yurts are thrilled to be hosting a combined Indian cooking class and Supper Club cooked on the open fire under the guidance of Jaya Malani from the Indian Cookery School in the middle of the beautiful Surrey Hills.
Jaya was born and raised in North India and is married to a South Indian. This cultural mix helped build her repertoire of Indian dishes – some of which have been in their families for generations. Living in UK she realised soon enough that the Indian food on offer was just not the same that she had grown up eating – simple, rustic, healthy and yet delicious! It is on the back of this that she launched Breech Lane Curry House – Indian cooking classes and courses to share her passion, knowledge and understanding of Indian food in its true sense with a focus on healthy food. Since it’s launch, Jaya has taught over 400 participants and counting, earning five star reviews each time!
What sets her food apart is an honest focus on healthy Indian dishes using simple cooking techniques to create authentic Indian flavours that she is so familiar with. She uses quality local produce – village butcher’s meat, freshly roasted and ground spices, fresh ginger and garlic paste, with all the food cooked in olive oil.
This will be a great opportunity to get up, close and personal with Indian spices and cooking techniques, learning to prepare some of her recipes as well as enjoying an Indian feast. The flavours are such that you wouldn’t come across them outside a traditional Indian home!
The cooking class:
The session will start with a spice talk around the table. You will be able to smell the spices, identify them and discuss the best places to source them. You will then learn to prepare and cook your own portions of lamb mince kebabs , learning the technique of marination with fresh spices and other ingredients such as fresh ginger and garlic paste, fresh herbs etc.
This will be followed by an Indian flat bread making session, where you will learn how to knead wholemeal flour to make a dough, add spices in the flour, roll the dough into layered flat breads that you will cook on the griddle to prepare rustic parathas.
Jaya will demonstrate the preparation of two special dips that will accompany the starters – a coriander and mint dip and a cumin infused yogurt dip. Jay will be at hand throughout the cooking process.
After you have finished cooking, you will get to enjoy the fruits of your labour, tucking into your starters with the set of two traditional Indian dips.
This will be followed by an Indian inspired dinner set up around the table. You will be served a delicious chicken curry along with a side dish of tadka dal (lentils) with fresh boiled basmati rice which you will be able to enjoy along side your naan breads and yogurt raita. The final dessert course of chilled bowls of Kheer will complete this holistic, healthy and hearty Indian feast under the stars in the beautiful surroundings of the Surrey Hills!
Non vegetarian lamb mince kebabs (marinated in Indian spices, with fresh ginger and garlic, boiled potatoes and fresh herbs) enjoyed with coriander and mint chutney and a cumin infused yogurt dip
Spinach infused Tadka dal – a trio of lentils that are pressure cooked in steam with fresh ginger, garlic and spinach leaves and tempered with a medley of spices such as hing, mustard seeds, fresh curry leaves to name some
Main course curry
Non vegetarian Dahi chicken curry – prepared using boneless chicken thighs that are marinated in a blend of Indian spices along with yogurt, fresh ginger and garlic paste, prepared in an onion and tomato based gravy, tempered with whole spices and garnished with fresh coriander and mint leaves
A set of four accompaniments: Indian naan bread prepared using wholemeal flour with a sprinkle of roasted cumin seeds and some powdered spices , boiled and spice infused basmati rice, fresh coriander and mint chutney (cookery demo to show participants how to prepare this), fresh cumin infused raita (yogurt dish-cookery demo to show participants how to prepare this)
Kheer: A home made Indian dessert called sabudana kheer prepared with saffron and cardamom infused milk, tapioca pears and a medley of dry fruit such as raisins, pistachio, almond and cashew. This will be prepared either at my home or on site.
Complimentary glass of wine/beer served with dinner.
Delicious local gins, wines and beers available to purchase during the event.
Gorgeous overnight glamping accommodation also available with Surrey Hill’s Yurts at the rate of £100 for 2 adults for a night.
Time 18:00 – 21:00 (please arrive 15 min prior to the event)
Price £60 per person
To book please visit: https://surreyhillsyurts.co.uk/workshop-calendar
Dietary requirements can be catered for if provided in advance
Parking Available – please specify amount of cars when booking