Many people ask me how to make a great home cooked curry. 

 

Although I use slow cooking techniques for my signature sauces, there are some wonderful curries that can be made quickly and simply.  My mum was a busy lady just like we are today, and she showed me that quicker methods don’t have to compromise on taste and depth. She used her 'zaika' and I will pass that art on to you – the exact timing, the spice blending and the stages involved in making a fabulous tasting curry!

 

Coming soon – a series of special one day cookery classes to be held locally.

 

These will reflect different themes: a banquet, a quick Friday night supper, vegetarian feast, meat mania, and different ways with rices and condiments.

 

Do get in touch if you are interested and your name will be added to the list of waiting pupils!