The rich, layered curries of the Indian restaurant are within your reach once you understand how their flavour is built. This course reveals the base gravies, spice blends and techniques behind the classics you love.

You'll toast and grind whole spices, build the onion-tomato bases that underpin countless dishes, and cook your way through tikka masala, korma, jalfrezi and dal, plus the rice and breads to serve alongside.

What You'll Learn:

Better than the takeaway, and made exactly to your taste.