Authentic Indian Cookery Made Easy

Come and learn how to cook real Indian curries using all fresh ingredients which are available in the shops now. In this five weeks we will be preparing well-known curries, rice dishes,

some breads, as well as lentil dishes and mouth watering snacks too. Each dish is explained and demonstrated step-by- step for you to watch and then practically prepared to suit your dietary requirements using alternative ingredients. You will learn the art developed over centuries using healthy herbs and spices in your cooking. Then take the prepared food home to share with your family and friends. It is really easy! Much quicker and economical than getting the ‘Take Away’!
This course will have all new menu too – Chicken Vindaloo not too Hot!, Paratha, lndian bread, Delicious Egg Curry,Lamb Dhandak,palak Paneer, Peshwari Naan and Meat Cutlets.

About Your Tutor:

Rama comes from southern India and has been living in Great Britain for the last 50 years. Rama’s authentic cookery skills were learnt from her mother and are based on healthy and tasty home-cooking. Having taught Indian Cookery for many years in and around Cambridge, Rama has also written 3 books and is a frequent guest speaker at many Women’s Institutes.


What you will need to bring to the first session:

  • an apron
  • a clean tea towel
  • a small sharp kitchen knife
  • food containers to take home completed dishes
  • cooking spoons


An ingredients list for the first week will be sent out in advance.

You will need to provide your own ingredients each week, but the tutor will advise on where to buy any specialist ingredients.  Some herbs and spices will be provided by the tutor and a small payment for these can be made to the tutor on the day.   Students will be told what ingredients to bring for subsequent weeks.


Course Dates:

June – 13, 20 & 27

July – 4 & 11

Course Details

Day Thursday
Time 19.00 - 21.00
Weeks/Term 5 weeks
Start Date 13/06/2024
Cost £72
This website uses cookies to improve user experience. By clicking Accept, you consent to our use of cookies in accordance with our Cookie Policy. Learn More