A warm welcome to Anna from Chaat Oxford. If you have visited the brilliant Tap Social in Botley you will be well aware of these guys! Lucky us… we have managed to secure them as our resident teachers of all things Indian. So for the first class what better than a Keralan feast!
The small, Indian state of Kerala has a rich culinary history – totally distinct from the rest of India. The coconut is king; with food is derived from the melding of Hindu, Christian and Muslim communities.
Our class will take us on a journey to the Malabar Coast. We’ll start with a brief intro in to the ayurvedic principles of spice mixing before moving on to create a Keralan feast together. We’ll make a Kerala Kari – rich with coconut milk, curry leaves and spice, a traditional vegetable thoran, porotta flat breads and chutneys. We’ll finish off with a fragrant desert dish of semolina, cardamom and jaggery.
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