Love Curry? Can never make it the way that it tastes in the restaurants? This is the ultimate way to receive tuition on making  Indian cuisine, involving the traditional currys that everyone loves, the sides and accompaniments that complement these delicious dishes famously. You get to try and taste the fresh and fabulous food that is created in front of your eyes. This course is held about every six weeks at a modern, successful operational Indian Restaurant in Haslemere, Surrey. After learning the tricks of the trade from the demonstration held by the famed Pat Chapman, and the processes to make the best Indian Curries, you are invited to enjoy a complimentary table D'hote main course of Chicken Tikka Masala and Pullao rice cooked by the Shahanaz.

When you arrive to begin your course, you will be given a short briefing by Pat Chapman, founder of The Curry Club. You will be introduced to the essential spices and some of the other items used in Indian Cuisine. During the next phase of the 'Workshop Preparations', you will learn how to do the initial work in bulk so that you only get one lot of smells in your kitchen, and one lot of washing up, as this can be frozen in small quantities! Examine the whole and ground spices involved, then Pat will show you how to make the Garam Masala, Curry Masala, Red Tandoori Paste and Marinade and Curry Gravy (to the spicy heat that you like). These are the essentials. You will then go on to learn how to make the starter, Raita, Bread, Tandoori Mint Raita, Chicken Tikka Masala, Chicken Jalfrezi, Chana Chaat Salat, Pullao Rice and Chupattis. Last but not least - dig in and taste it all before lunch!