Southern Indian Thali | Nov 12th | £120

Saturday 11am - 4pm | Led by Peter Vaughan

Thali (meaning round platter) is a complete meal made up of different dishes.  We all love to taste to 'bit of everything' so it is the ideal for lots of us who can't make up their minds.  This extended session (4 hours) gives Peter Vaughan time to help you explore why Indian food from this area is so fragrant and he will share what he learned about this style of cuisine when he was travelling in Goa.

The menu is meat-free apart from the Goan Prawn Curry which can easily be made with sweet potato instead of prawns.

"Peter’s brilliant imaginative, informative, inspiring cooking and teaching is exceptional." Rich Stone

When the Mughal Empire made its claim on India, they pushed down from the north. Naturally this forced the Hindus to make their strongholds in Southern India - from Mumbai (Bombay) down to Kerala.  This is the reason why Southern Indian food is often so fragrant, flavoursome, delicious & satisfying. An added bonus is that, in this time where many people are cutting down on their meat consumotion, most dishes are meat free. The Hindu legacy Lives on through the very food that people eat in Southern India. 

The dishes can be as mild or as spicy as you desire. You’ll be in charge of level of heat when making your base masala. 

On the menu today:

  • Goan masala paste 

  • Goan Xacuti prawn curry 

  • Kerala coconut masala 

  • Malabar Bisi bele bhath (A one pot wonder)

  • Flamed poppadoms

  • Indian Chai masala

This will be a busy hands-on session and you will sit down to eat some of the wonderful food you've created for lunch (with a glass of wine or non-alcoholic alternative). There will also be plenty to take away with you.

This class can be made suitable for vegetarians and special dietary requirements - please ask when you book.

It is also suitable for all skill levels and the small group size means that everyone will get plenty of individual attention.

Any Dietary Requirements etc?
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