In this workshop, we’ll take a deep dive into the fragrant spices that make Indian food so complex and delicious. We’ll learn which ones to stock and how to get the most out of these versatile tools in your kitchen arsenal. By the time we’re done you’ll know how to use black cumin, curry leaves, coriander seed, Szechuan peppercorns, nigella, cardamom (black and green), asafetida, turmeric and more in dishes that will become your new staples: classic cauliflower korma, scrumptious roast squash with fresh curry leaves and brown mustard seeds, and a braised cabbage Indian-style.
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