Join us for a hands-on culinary journey through the vibrant coastal cuisines of South India and Goa. In this immersive 3-hour class, you’ll explore fragrant curries, bold spices, and traditional techniques, guided by our expert chefs.

On the menu:

• Malabar Prawn Curry: Juicy prawns simmered in a creamy coconut gravy with curry leaves, tamarind, and warm spices, inspired by the Kerala coast.

• Chettinad Pukku Kuzhambu (Pumpkin Tamarind Curry): A tangy, aromatic curry authentic to the Chettinad region of Tamil Nadu.

• Goan Fish Caldinho: A delicate, mildly spiced yellow coconut curry with fish, reflecting the elegance of Goan Catholic cuisine influenced by Portuguese techniques.

• Mangalorean Chicken Sukka: A dry-style chicken dish cooked with roasted coconut, red chillies, and aromatic spices for a rich, textured masala.

• Beans Poriyal: A light South Indian stir-fry of green beans with coconut, mustard seeds, and curry leaves, perfect for balancing the meal.

During the class, you’ll enjoy hands-on instruction, guidance on flavour balance, and insight into South Indian and Goan cooking traditions. The session includes approximately 2.25 hours of cooking followed by 45 minutes to sit down and enjoy your creations.

Class details:

• Led by a Radhika Howarth and Assistant Chef

• Class sizes typically 6–14 students for a relaxed, interactive experience

• Students have their own chopping board and prep space; cooking at the hob is done in pairs

• Bring a container to take home leftovers

• Suitable for all skill levels, from complete beginners to confident home cooks

Allergies & dietary information:
Our menu may contain nuts, shellfish, gluten, and egg. Please contact us in advance if you have any dietary requirements—we can provide alternative ingredients or recipes. Vegetarian options are also available upon request.