South India Flavors

Difficulty level:
Use of ingredients:
Cultural depth:
Indian cuisine is not uniform; it encompasses the diverse cuisines of different regions. Given the vast area, the cooking traditions of these regions have been shaped by natural conditions, climate, and religious/social traditions, sometimes showing significant differences from each other. In this course, we will explore the cuisine of the southern part of the country, where the tropical/subtropical climate is predominant, and the flavors are bold and spicy. We will prepare a classic Madras (now known as Chennai) super-spicy chicken curry, a vegetable curry with lots of coconut milk, saffron rice as a side dish, and a chutney made from fresh grated coconut. Finally, we will make an Indian spiced banana fried in oil.

MENU

  • Cabbage-carrot thoran
  • Coconut chutney
  • Saffron rice
  • Coconut vegetable curry
  • Chicken Madras curry
  • Kerala Pazham Pori / Kerala Deep Fried Banana

DATES

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Course calendar

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Gerenal infos

Cooking is hands-on, with each pair preparing the full menu in small batches. Our cooking sessions typically last about 3 to 4 hours and accommodate around 10 participants. The menu usually includes 3 to 7 courses/dishes. Food can be enjoyed during the course or taken home in small containers.

Our adult courses are designed for participants aged 18 and above, but we are happy to welcome children aged 12 and older when accompanied by an adult.

Course prices

Drink package

Book recommendations for the course
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