Thank you for a superb cookery course yesterday. The historical summary of the sub continent was interesting and helped in understanding the different types of regional dishes.
The hands on use of spices and other ingredients and cooking with your occasional helpful prompting provided exactly what we were hoping for – curry cooking by amateurs guided by an expert chef.
We both enjoyed the half day course – time passed so quickly. The tastes of the Chicken Bhuna, Chickpea & Aubergine curry, and steamed Basmati rice and Riata were truly delicious.
It was difficult to believe that we had produced such good food. We enjoyed our supper at home and also enjoyed the Nan breads.
