A Vegetarian Taste of the Spice Route

Jane Nemazee joins us for a journey through the scented, spicy and bountiful cuisines of the spice route. Drawing inspiration from the cooking traditions of Persia, Turkey, India and Tunisia, Jane introduces us to vegetarian recipes such as Aubergine and Panj-Puran tart, Nandas Maharashtran dahl, Koochumber and cooling Panir with honey and mint.

In this hands-on class you will learn to reproduce these exotic dishes, ideal for entertaining meat eaters and non-meat eaters alike.  

The day starts with coffee and pastries. After a morning of hands-on cooking you will sit down to enjoy the lunch that you have created with a well earned glass of wine. Some food can be taken home.

What the day involves:

• Coffee & pastries on arrival
• All ingredients are provided and weighed out for you in advance
• Unless otherwise specified, classes are a combination of a talk or demo, then plenty of hands-on cooking
• Wine is supplied at lunch to accompany the meal you have cooked
• Any food not eaten can be taken home
• Unless otherwise stated, a light lunch is provided for classes where students have not cooked a meal
• A recipe booklet
• All guests are assisted by Leiths teachers
• We do the washing up

What you need to bring:

• An apron
• A notebook