Lankan, India & Beyond
the hallmarks of curry preparation from diverse cuisines,
making spice blends and pastes. Learn to control texture and
heat and some different cooking methods for curries.
Spice Bazaar presents an exotic mouth watering food treat,
rich and laden with flavours to tantalize !
CLASS MENU ~~
& some ingredients subject to seasonal availablity )
Ethiopian Berbere Pastries with Minted Pea Puree
earthy & rich, a tomato meaty interior has a crispy attractively
shaped bite sized pastry accompanied by the perfect foil -
minted green pea puree!
Dahl & Indian Coriander
salad with Naan Breads
classic Indian dish prepared from deliciously spiced red lentils
served in the traditioanl manner with a small salad and Indian
Ikan (Spicy Seafood Fish Parcels)
favourite amongst our students. Fun to prepare, this dish
surprises with its smokey banana leaf flavours that permeate
the delicate, luscious and gorgeously spiced fish fillets
that lie within. Seriously, it MUST be tasted before you die.
~ ENTRE Dining with Wine ~
Beef Rendang with lemongrass and coconut milk reduction
this is a very dry dish in Indonesia and slightly more moist
in Malaysian version. Our version is more moist and brings
out the best citrus/spicy/sweet characteristics of this dish.
It relies on rice and rice relies on it!
This Vietnamese favourite
is a delicious textured salad
Sri Lankan Seafood Curry
layers of complex yet delicate Sri Lankan Spices highlight
the luscious prawn and seafood flavours of this traditional
coconut based curry.
Cooked Cape Malay Chicken Curry
Spicy South African's favourite curry
- chili heat balanced by use of apple/quince fruit - true
curry lovers territory
Spiced Pears Poached in Caramelized Syrup with Citrus yoghurt
amazing Finale! Lucious, spiced, sweet, citrus. Irresistable!
MAINS Dining with Wine ~