All this was done with expert guidance from Chef and Jan the restaurant manager who was very knowledgable about the dishes as well. Prices vary and include all ingredients and meals as well as recipe sheets to take away. There were 10 of us plus the staff and chef. We had to prepare the vegetables and cook our curry. What more can you want?!
The accompanying dal and chapati were also easy. We had to prepare the vegetables and cook our curry. Excellent host explained the dishes and answered any questions. We had little tastes to help us through the afternoon. Our dishes were packed up to take home home and then we sat down to a two course meal. To finish the afternoon off we sat in the restaurant to enjoy a two course meal together. Went there and joined 13 other people for the afternoon for an excellent course — cooked rice, made chapati, made a vegetable dish and a king prawn curry. The staff were super-friendly and supportive and all attendees created food they were happy with, no matter their skill level. Thanks to Jo and all at Mint and Mustard for making us feel very welcome and informing us where to buy all the fabulous ingredients locally. After the lesson was completed we all had a meal in the main restaurant and the dishes were superb. Then it was down to us. The Chef was very experienced and taught us best ways of chopping, slicing etc. And if you would like to be an expert in the art of filleting a fish, join the Fish Basics course and learn the entire process, including cooking crostini with cockle sauce, sardines anconetana, salmon with raisins and marsala and baked pears with amaretti. The afternoon finished with the chef cooking a meal for the attendees. The masterclass is available from Easter until the end of September and trips are weather dependent. This cuisine here is from Kerala in the south, so a little different to the more common North Indian food. I now feel I have a very good curry in my locker for dinner parties, which was my main aim for attending. Highly recommended as a gift. All the while we were regaled with interesting anecdotes about Keralan food and culinary habits from Jan. You get to take home your own cooked curries as well. Mint and Mustard is in the town. The dish was demonstrated and then off we went at our own cooking station in our Mnt and Mustard Aprons. Leave with a portfolio of recipes and menu suggestions and impress your family and friends with dinner fit for a Queen. Upon mentioning that my favourite dish in the restaurant is Bombay Chat, Jan promptly ordered some for us all to try, along with an onion pakora. If you fancy trying it, then we can whole heartedly recommend it. The support from the professionals was top notch, the food super tasty, and all the dirty pots and pans vanished and returned clean. Jo was very supportive taking lots of photos on our own individual cameras and refreshing us with drinks and giving us encouragement along the way, we were made aware that alcoholic drinks were charged so there was no shock factor.
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