Butter chicken, aloo gobi, saag, paratha ... the Punjab region of Northern India has left a legacy on Indian cuisine in Britain that is as robust as its flavours. In this course we'll cook 5 such classic dishes along with fresh naan. We'll draw on unique ingredients used to enhance savouriness and demonstrate simple cooking techniques to enhance flavour and texture. It'll remind you a bit of your local Indian take-away ....only much better!