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It is our intention to not just have fun whilst mastering the intricacies of an ancient cuisine but also to make a difference in people's lives.

When you register (link to form) to attend our classes you will have the satisfaction of:

·         assisting a worthwhile charity (link to OpenAid)

·         learning a new skill and

·         enjoying a delicious meal while you network.

 

 

We have put much thought into being creative about the mix of our cooking class menus and promise to simplify elaborate processes.   You will not only learn some intricate techniques but also be amazed by some simple yet effective spice remedies which have been handed down from one generation to the next.

 

Some of our past students who were sceptical about their abilities have been very satisfied with the experience and are confident they can cook Indian food on their own.

 

Our classes are thoughtfully scheduled for Saturday afternoons, commencing at 12 noon and finishing at 3 p.m.  You will have a chance to participate in the preparation and enjoy the results.  For details of our next class visit  Open Aid.

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Seasoning a Tava/Wok

Tavas and some Woks are made from cast iron which helps to retain heat and produce an even temperature.  However, they need to be seasoned before use.  Here are some easy steps:

 

1.       wash the tava/wok then wipe dry.  

2.       Pour a tablespoon of oil and then rub the oil over with an onion cut in half. 

3.       Turn it over and do the same on the underside. 

4.       Heat the pan and let it cook on medium heat for 5 minutes

5.       When it cools rinse in hot water

6.       Wipe dry with a paper towel

 

After use always rinse with hot water and wipe dry.  Then smear some vegetable oil with a paper towel and store in a bag to keep away from dust. 

 

NEVER wash it with soap or scrub it with a pad.  If you do so, you will have to season it again!

 

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