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Indian Cookery

Enjoy a day of Indian cookery using seasonal British ingredients at the River Cottage Cookery School.

The British just love Indian food yet the diversity of the cuisines from different regions of India has only recently begun to be explored.

Join Maunika Gowardhan to discover more about Indian regional specialities and how you can use locally grown seasonal ingredients to make superb Indian food. The menu will change throughout the year, but expect traditional Mumbai street eats, vibrant chutneys and simple spiced dishes that will become part of your weekly repertoire.

Maunika was born and raised in Mumbai. She strives to bridge cultural understanding between the East and the West working tirelessly via her cookery events, books, features, TV appearances and social media presence.

Maunika’s debut cookbook ‘Indian Kitchen’ is packed with traditional Indian curries alongside recipes dating back to the 1950’s from her family home in Mumbai.

Your day

09.30 - 17.00

  • Arrive at River Cottage

    You’ll be met at the top of the hill at 9.30am and transported to River Cottage HQ by tractor and trailer (approx. a 5 minute journey).

  • Make yourself at home

    Meet Maunika and begin your day with warm chai and a traditional Indian treat.

  • Introduction

    Maunika will introduce you to regional Indian cooking, the spices you will be cooking with throughout the day and techniques for making curries.

  • Session One

    You will begin the day by making delicious Indian street food or snack like Bombay Batata Vada or a Maharashtrian Saoji Fish Masala. Along with this you will make a fresh chutney using seasonal ingredients.

  • Session Two

    In this session you will make something warming using pulses. Dal is central to Indian cookery across all regions. Maunika will explain these regional differences and the many varieties of lentils used across India.

  • Session Three

    Stir fries are a key component of Indian cooking. Learn how to cook a perfect Indian stir fry; a scrumptious vegetarian dish to serve alongside an Indian feast.

  • Lunch

    You’ll sit down for a delicious lunch of seasonal curries, fresh breads and raita

  • Session Four

    In this session you will cook with meat. The type of meat will vary throughout the year, you may use pheasant when game is in season or it could be some fantastic organic chicken. Whatever it is it will be a taste sensation.

  • Session Five

    An Indian feast wouldn't be complete without something to mop it up with. In this session you will learn how to make simple breads such as Chapattis or Rotis.

  • Departure

    There will be time to chat to your fellow cookery course scholars and the River Cottage team, before jumping on the tractor to take you back up the hill at 5pm.

Please note: This is a guide to the activities that will make up your course at River Cottage. This is by no means set in stone and will depend on seasonal availability.

On occasion cookery schools will use equipment that includes induction hobs. It is recommended that people with pace makers should not work on these units. If you are concerned or would like to check whether or not induction hobs will be used on the course you are interested in, please call us on 01297 630302.

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Further information...

This course is run from River Cottage HQ on the Dorset/Devon borders. Full address details of HQ will be provided once you have booked.

We are a licensed venue. We have a wide selection of the finest organic wines available to purchase.

Stay in our famous Farmhouse, click here. For other local accommodation click here.

We would advise that this course is only really suitable for 12 years of age and upwards. Under 16s must be accompanied by a paying adult. We put these guidelines in place for the safety, comfort and enjoyment of all our guests.

Sorry, we’re afraid this course is not suitable for those with allergies or specific dietary requirements. However we do run Gluten Free and Veg Cookery courses. Please get in touch if you need further details.

With many of our courses there are often treats and leftovers to take away with you. In our quest to be more sustainable we are encouraging guests to bring their own containers and bags to transport their produce home. Details of what is required for each course will be included in booking emails.

  • Sustainable Restaurant Association
  • Food and Travel Magazine 2017
  • Great British Food Awards 2017
  • Great British Food Awards 2018