We will make three dishes:
Chicken Vindail – a warming and fragrant dish, using whole and ground spices including fenugreek & star anise
Lamb Dopiaza – a Bengal speciality that cooks gently for up to two hours, with flavours including ginger, coriander & yoghurt, cinnamon, cumin, cloves & peppercorns
Avila or Vegetable and Coconut Stew. A most delicious Keralan vegetable stew finished with fresh cucumber and minced coconut, chillies and tamarind. We have found that even those who hate vegetables love this dish!
Pieter will also demonstrate, and our guests can try, tamarind rice.