Recipes learnt during our Indian and Pakistani Cooking Course
- Chicken rose pistachio korma (a fragrant curry with ground nuts)
- Lamb and ginger karhai (a dry curry learning the art of ‘bhuna’ and stir frying)
- Aubergine borani with spiced tomatoes, garlic yoghurt and pomegranate (an accompaniment of layered & spiced aubergines)
- Chaana daal with garlic, curry leaf and tomato tarka (a lentil curry accompaniment)
- Basmati rice
- Fresh coriander, mint and cumin chutney
- Hand made chapati breads
Throughout the day, you will get to enjoy the curry dishes that you cook in our private dining room with the rest of the group. It will be a great opportunity to share your experiences in creating the dishes as well as the delicious food.
(Please note, we reserve the right to alter the dishes covered in our curry cooking courses to meet the dietary requirements of our guests. These dishes have previously been taught as the Curries and Accompaniments course in 2018-19)
- Balancing and blending spices
- How to make delicious chaana daal
- Cooking the perfect basmati rice & flat breads
- Preparing a banquet of Indian dishes based on both meat and vegetables.
Our one day Pakistani Masterclass cooking courses are designed to give you the confidence to repeat the recipes time and again at home for your family and friends.
Your chef tutor
Sumayya Usmani is a food writer and cookery teacher. After a twelve year City law career, Sumayya decided she wanted to follow her passion for food and has written two award-winning cookbooks. Sumayya was born and raised in Pakistan, and her passion has been passed down the generations from her mother, and her grandmother.
Since Sumayya turned her passion into her day job, she has worked with some of the biggest names in the industry, from Madhur Jaffrey to Sophie Grigson and Rachel Allen. Sumayya has appeared in a variety of print articles as well as speaking on both Radio 1 and 2, and on the Good Food Channel.
With her vast experience, Sumayya is the perfect person to inspire an adventure in spices and new flavours during our day-long curry cooking courses.
|Indian / Pakistani Masterclass||10:15 – 16:00|
|1||Welcome and morning refreshments
Arrive at the cookery school after a short drive through the Catton Estate. Our team of kitchen fairies will welcome you with freshly baked biscuits and you can browse your recipe packs for the day whilst chatting to your fellow course participants.
Meet your chef for the day – award winning Indian Cookbook author Sumayya Usmani. Sumayya has written two cookbooks, ‘Summers under the Tamarind Tree’ and ‘Mountain Berries & Dessert Spice’. Both are focused on beautifully spiced Pakistani and Northern Indian food.
|3||Ginger, Garlic, Onions and Spices
Prepare the cornerstones of all Pakistani food, your ginger, garlic & onions alongside lentils that will be used for your Dahl. Learn how to batch cook and freeze these, so that making curries in your own kitchen can be simple and quick.
|4||Aubergine Borani & Beef Karahi
We begin dry frying spices and grinding these in pestles and mortars to make a delicious base for a curry. Toasting off spices, especially cumin gives a real depth of flavour to these dishes.
Borani is an appetizer, popular in Pakistan, India & other Caucasia countries. It consists of a spiced layer of yoghurt with layers of spiced aubergines on top. Perfect for a light lunch or part of an Indian banquet menu this is an easy to assemble dish.
|5||Rice & Coriander Chutney
Before we sit to enjoy lunch Sumayya will demonstrate a delicious coriander chutney. Unlike western chutneys, Indian chutneys are fresh, spicy, eaten straight away and a delicious accompaniment to a Indian feast. We’ll discuss the soaking and preparation of rice, so you can make the best out of the Indian rice dishes you cook again at home
We will break for lunch in our dining room, so you can enjoy the dishes you have prepared and compare notes with fellow cooks.
|7||Korma and Dahls
After the lentils for the Dahls have been cooked, we’ll learn how to temper (flavour with hot oil) these with fresh curry leaves, dried spices and chillies. Once you have mastered one type of Dahl you can vary these alongside the lentils that you use to make every different type of Dahl. The base for Sumayya’s Korma is one of our favourite dishes. Rich with ground pistachios and flavoured with rose water, it is a versatile dish and the vegetarian option of Cauliflower Korma is delicious.
|8||Tasting & Departing
We’ll make a chapati dough, using Atta flour. We’ll roll and shape these, cooking them on gas to create a delicious charred flavour. Once you have mastered these, it paves the way for other Indian breads such as naan, puri, rotis, parotta and paratha.
As a group we will enjoy tasters of all the dishes we have cooked and take home the remainder so that you can enjoy these again at home. Ask Sumayya any last questions about spices, ingredients, dahl recipes or the freezing of different curry sauces before leaving to go and recreate these dishes in the comfort of your own home.
About your day
This Indian and Pakistani cookery course takes place on the Catton Hall Estate. On the picturesque Derbyshire and Staffordshire border, we are only minutes from the A38. We also have plenty of free parking.
You’ll have the support of our “kitchen fairies” who’ll ensure you have everything you need. We’ll provide an apron for the day, and all the equipment and ingredients.
You’ll be sitting down together during the day to eat the dishes you’ve created. We’ll also provide wine and soft drinks.
Our day courses run from 10.15am to 4pm. Join the team for early morning refreshments from 10 am.
Book your place
This class is perfect for those wishing to master the art of layering spices and flavours, and creating more unusual curry dishes. By the end of the day, you will have had hands-on experience in producing curries, daal and chutney to recreate in your home. Sumayya will be on hand to answer any of your questions about the cooking and using spices.
If you are interested in booking onto this cookery course, please do so quickly to avoid disappointment.