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In order to master the fundamentals of Indian cooking, you need to know not only how to use and blend Indian spices, but also as with any other cuisine how to prepare all the classic Indian dishes.
Theses would include the following:-
Balti, Bhuna, Biryani, Dhansak, Dopiaza, Haleem, Jhalfrazi, Kabab, Karahi, Kheema, Kofta, Korma, Madras, Makhani, Mogul Masala, Molee, Pasanda, Patia, Raan, Rogan Josh, Saag, Tandoori, Tikka, Tikka Masala, Vindaloo.
Aloo gobi, Bharta, Bombay potato, Chana dhal, Channa Masala, Muttar Paneer, Rajma, Saag Aloo, Sambhar, Samosa, Tarka dhal.
Staples and Accompaniments
Cachumber, Chapati, Naan, Pickle, Pulao, Raita.
The majority of the so called Indian restaurants and takeaways in the United Kingdom have all got a similar menu which has not changed much for years, which includes most of the above dishes. Unfortunately in my opinion a lot of the chefs from these establishments have little understanding of the origins and history of these dishes, nor what they should really look and taste like.
I personally have taken a lot of time to research these dishes over the years, and as a result can produce what I feel is a true reflection of the dishes. You will have to attend one of our courses to judge for yourself.
The Indian classic dishes form just a small part of Indian cuisine. The huge repertoire of dishes which make up Indian cuisine would also include Indian regional dishes, street food and snacks, traditional home cooked food, vegetarian food, dinner party food, BBQ food, and also fusion dishes.
Please refer to the full list of structured courses on our website for further details.
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