Curry Lovers Cooking Class

Now: $120.00
(You save )
Class Inclusions:

4.5 Hrs | Hands On | 2 wines
GF options (only by note on booking)

  • Ethiopian Berbere Chicken Pastries
  • Indian Red Lentil Dahl With Naan Bread
  • Cauliflower, Cashew & Pea Curry With Rice
  • Tagine Of Lamb Kefta With Lemon & Herbs
  • Sri Lankan Seafood / Chicken Curry in Banana Leaf
  • Spiced Caramelised Pears Citrus Labna
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Learn the hallmarks spice blends, pastes  and create sensational flavoursome curries across mulitple cuisines & cooking methods. 


Ethiopian Berbere Chicken Pastries 
spicy, earthy and rich, a tomato meaty interior encased in a crispy bite-sized pastry 

Indian Red  Lentil Dahl With Naan Bread
the classic Indian dish prepared from deliciously spiced red lentils tempered with a fresh spice explosion

 Cauliflower, Cashew & Pea Curry With Basmati Rice
Gorgeous nutty, veggie packed spiced coconut milk and turmeric based heaven!

Tagine Of Lamb Kefta With Lemon & Herbs
Flavours of saffron & spice, lemon and herbs - sensational 

Aromatic Sri Lankan Seafood / Chicken Curry cooked in Banana Leaf 
Complex Sri Lankan spices star in this traditional baked curry

Spiced Caramelised Pears With Citrus Labna
the amazing finale - luscious, spiced, sweet citrus. Irresistible!

Indicative menu only. We reserve the right to vary the menu somewhat based on seasonality, ingredient quality/availability, menu refinements and chef's inspiration!
We will endeavour to accommodate dietary requirements if made aware on booking: please contact us for further information on suitability of class menus.

Customer comments.

Such a great, well organised and planned experience. August 2018

A perfect present for someone.  A fun, educational and delicious night.  Many tips I can take home. Sarah, May 2017

We had a great time, far exceeded expectations.  We got so much for such a fair price.

Great food, fun experience all round and recipes to use over and over.  Dave May 2017

How to get a bunch of strangers cook up a feast.  Try Spice Bazaar.  Dot, May 2017

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