Akash’s Indian Cooking Class – Vegetable Korma 

In a nutshell

Creamy, spicy and rich, vegetable korma is a much-loved Indian dish. This coconut milk-based curry, made with cardamom, cashew nuts and spices, including turmeric and Kashmiri red chilli powder, can be rustled up in just under 90 minutes alongside chef Akash.

Whether veggie korma is your go-to takeaway or you’ve yet to try it, Akash will walk you through a step-by-step cooking process as he educates you on its flavour profiles and history. Neer dosa, India’s version of the crepe, is also on the menu and it's a recipe you’ll master as the curry simmers away.

When you've mastered these dishes, have a go at making two more Indian classics: Biryani with Raita, and Naan Bread with Mutter Paneer.

Why book?

• Learn the history of Indian spices and how to blend them in a traditional recipe
• Master the art of authentic Indian cooking
• Gain confidence in culinary skills

About the host

Akash gave up his career in finance to follow his dream and travel the world. Over time, his love of cooking grew from a personal hobby to a full-time passion. Today, his cooking style is influenced by Ayurvedic traditions and predominantly vegan and gluten-free ingredients – a health-conscious approach to food that he aims to share through interactive cooking classes. Seasoned with years of experience, Akash is an expert on Indian food and the perfect person to guide you through this cookery class.

What you’ll need

Ingredients

• Soaked white rice (for the Neer Dosa); poppy seeds freshly grated or dried coconut, or coconut milk, cashew nuts, fennel seeds, black peppercorns or black pepper powder, cloves, cardamom, a cinnamon stick, fresh coriander, carrots, peas, cauliflower, French beans, potatoes, vegetable oil or coconut oil, cumin seeds, a bay leaf, onion, garlic cloves, fresh ginger, green chillies, tomatoes, coriander powder, turmeric powder, Kashmiri red chilli powder and coconut milk (for the Vegetable Korma).

Equipment

• A mixer or blender, a large pot, a pan for dry roasting, and a crepe pan or very good non stick pan.

Please note...

• A full list of ingredients (with measurements) will be sent to you in a confirmation email.
• The rice for the dosa will need to be soaked in water for 3-4 hours prior to the class start time.

Essential info

Format

• Online classes are held over Zoom. You will be given the link prior to the class.

Dietary requirements

• Dietary requirements can be catered for. Please contact the customer service team in advance if you’d prefer to cook with ingredients that are vegan-friendly, vegetarian or gluten-free.

Languages

• The class will be hosted in English.

Time zones

• Please note that the start times for this virtual experience are scheduled in British Summer Time (BST). Please be aware and adjust the start time to your time zone if you are not based in a country where BST is observed.

What others had to say

"It was really wonderful to be able to ask Akasha questions directly and it really felt as if we were cooking together. He talked me through every step very thoroughly and explained anything I didn't understand. The recipes were easy to prepare for and also to prepare. I'll definitely use the techniques he showed me (dry roasting spices, how to make the batter for dosas) again. Getting to meet and learn from him, especially when I was in the States and he was in Mumbai, was a wonderful experience."

Laurie Porter, Massachusetts

 

"I really enjoyed the class..he was very involved with each of us checking our progress etc..I learned alot and he was flexible when we had issues, providing choices...I am 100% fine with how it went."

Claudia, Florida