Cooking Indian Style - NSW

'Ajoy begins with an introduction to the wonderful world of spices, herbs and other ingredients used in Indian cooking, followed by a discussion on the philosophy of Indian food. He moves on to the theme/menu for the day, starting the demonstration with the basics, following up with variations on the theme. The themes vary every class, ranging from regional cuisines like Goan or Hyderabadi to specialised menus like vegetarian lentils and breads or southern Indian snacks. And yes, you do get to eat the food!!'

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