This day is a “must” for curry lovers.  Join Angela on an exciting spice journey and discover the art of roasting and blending spices to create the core of some amazing curries from the different regions of India.

You will also pick up preparation skills, taste as you go and take home a special Garam Masala  spice mix to use at home.  Here is your menu:

• From Goa- Pork Vindaloo
• From Kerela- Meen (Fish Curry)
• From Punjabi- Chicken Tikka Kebab with flat bread, Coriander Rice and Chutneys (Lunch)
• From Bengal- Masoor Dal

Please bring the following containers for your food:-

• A 500ml container for the pork dish
• A 500ml container for the fish dish
• A small container for some rice – we will pack the chutneys
  
• A 500ml container for the dal
  
• A small jar for your spice mix