<strong>A Taste of India: Dal, Curry & Chapatis</strong></br> Saturday 19th June 2027

Join us in our 19th century barn snuggling in the South Oxfordshire countryside just outside Wallingford, with easy access from Oxford, Reading, Henley and London, and with ample parking. We’re often asked if we’re in Jericho, but this would be totally impracticable. Driving into Oxford is a challenge at the best of times… and then you’d have to find somewhere to park!

Come into the barn and you’ll be greeted by your teacher and our team. You’ll be offered tea or coffee while you meet fellow participants. The atmosphere is very relaxed, and we like a happy room of people, so expect music and lots of positive energy.

We’ll go through how the class will run and a few health and safety bits, then off you go.

You’ll cook in pairs, which creates a really lovely rhythm in the room — collaborative, relaxed and a chance to share the experience as you go. Our approach is rooted in cooking together rather than working individually, creating a more sociable, supportive atmosphere where ideas and techniques are shared naturally.

Our setup is simple. If you can create a feast with fresh ingredients and a few pieces of equipment in our barn on fold-up tables – think of the pasta grannies in Bari making fabulous orecchiette on a wooden table in the street – you can do it anywhere.

Our inspiration for cooking in this way also comes from Jamie Oliver, who cooks in an outhouse (sometimes with rain coming through the roof!), and Marcus Wareing, who in his latest series cooks on a balcony in France. They both just use gas burners to create delicious dishes. This is stripping things back to basics in a way that allows everyone to go home, no matter what they have in their kitchen, to recreate without buying expensive equipment.

We’ll cook for about 2 hours and then everyone gathers back at the table to enjoy the fruits of their labour. Ours is a convivial table. We share the food together, which means you won’t necessarily be eating your own creations.

This is also the opportunity to ask as many questions as you like about the class and the ingredients. Don’t worry, though, this is only the start of your journey and we love for you to stay in touch and ask as many questions as you like over time.

Our ethos is simple. We adore good, simple food and just want to share our passion. We hope to meet you soon…

A Taste of India: Dal, Curry & Chapatis
Saturday 19th June 2027

£140.00

14 in stock

14 in stock

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Saturday 19th June 2027 | 9.30am – 12.30pm

Fragrant spices, creamy coconut, seasonal vegetables and warm chapatis straight from the pan – this is the kind of Indian cooking you’ll want to make again and again.

In this hands-on class, Anita will show you how a handful of simple ingredients can be transformed through the careful use of spices, teaching you how to build flavour, create balance and bring together a delicious Indian meal from scratch.

Together we’ll make:

  • Coconut Dal – creamy, fragrant and gently spiced, learning how to build layers of flavour into lentils with coconut, spices and aromatics
  • Potato & Cauliflower Curry – a beautifully spiced vegetable curry making the most of British cauliflower and new-season potatoes available in June
  • Handmade Chapatis – soft Indian flatbreads made completely from scratch, learning how to mix, knead, roll and cook them until beautifully puffed and ready for tearing, dipping and scooping

Throughout the class, Anita will show you how to use spices with confidence – when to add them, how to layer them and how to taste and adjust as you cook.

You’ll learn how to make a really good dal, how to create depth and balance in a vegetable curry and how to master one of the most useful breads in Indian cooking.

Once everything is ready, we’ll bring the dal, curry and warm chapatis to the table and enjoy the meal we’ve made together.  With simple ingredients, wonderful spices and generous dishes made for sharing, this is a delicious introduction to the pleasures of Indian cooking.

At The Jericho Kitchen we can suggest the style and flavours of what we’ll be cooking, but not always the exact dishes, as we buy directly from local producers and work with what their growing systems provide at their seasonal best.

By moving away from supermarkets and cooking with what is truly ready in the fields, we ensure you’re eating exactly what your body and the land need at that moment – health and seasonality over fixed menus.