The cuisine of Kerala is dominated by its use of fresh coconut and there'll be no shying away from it in this course! We'll be using it freshly grated as well as cooking with our own coconut milk.
We'll also make the regional classic vegetable stew, sambar, featuring the unusual but delicious drumstick. Along with crepe-like dosas and freshly made tamarind and ginger pickle, the Keralan Kitchen is a delight of fragrant, fiery and subtle flavours.
Duration: 11am to 4pm, includes lunch. Course is hands-on and concludes with a meal of the dishes cooked.