Everyone’s doing it-cooking at home. But what about the fancy curry dishes you’ve grown to love? How do you create the taste-thrilling sensations with mysterious spices you may never have cooked with before? Have no fear, The Prince of India is coming to the rescue. For not much more than the cost of dinner, chefs at the Faversham, Kent location, are running a series of Indian and Bangladeshi cookery courses in response to the growing demand for authentic home prepared curries and dishes.
Participants can learn how to cook their favourite dish or sign up for a 6-week programme. Courses run midweek afternoons. A one-hour lesson costs £35, including ingredients for a meal for two people with a side dish and rice, which they can then take-away or eat in the restaurant.
“Many amateur cooks just chuck in the ingredients and hope for the best,” said Prince of India owner Raj Abdin, adding “We teach the art of preparing an authentic base, when to add which spices and skills such as how to caramelise vegetables and chillies.”
Group size is limited to 5 students. People can join an existing group or form their own with friends. Private one-on-one tuition is also available for £50 for one session or £200 for a six-week programme. Group sessions cost £35 per person for a one-off or £175 for 6 lessons.
The six-week course covers the Prince of India’s most popular dishes: Chicken Tikka Masala, Korma, Jalfrazi, Balti and Madras, but it can be customised for individual preferences.
Prince of India’s menu includes a number of authentic Bangladeshi fish recipes such as the Bowal in its Fish Bhuna, Chital Kofta minced fish balls, Roopchanda Ocean and has a number of scallop, squid, trout and salmon options plus its signature dish, the Prince of India Sea Food Safari – an infusion of scallops, squid, king prawn marinated and cooked in Bhuna spices.