The Spice Club

Most people arrive at my cookery classes never having made naan before in their lives. These were made by two lovely students at my last Tandoori Masterclass - soft, blistered, brushed with butter, made entirely from scratch on a tava!
Here's the thing I wish more people knew: cooking Indian food isn't hard! It's just that nobody's ever shown you 🙂. There's no mystery, no cheffy secrets - just a handful of techniques that, once you've done them with your own hands, gets easier every time. That's why I teach my face to face classes the way I do: small groups, around my kitchen counter in Birmingham, everyone cooking, everyone eating!

Next Wednesday (17th June, 10.30–1.30) I'm running the Tandoori Masterclass again - flavour packed marinades, proper smoky char without a tandoor, and yes, those naans😍. A few spaces left if you fancy being the one holding the pan next time 🌶️. Link in comments.

Parsi Salli Chicken Curry is no ordinary Chicken curry and you will probably never see it on menus in Indian restaurants here in England. It's rich, deeply spiced, with a gentle sweet and sour balance from apricots and vinegar that keeps you going back for more. BUT the real party trick? It's served with salli - thin, crispy deep fried golden potato straws 😍.

Oh and if you don't know about Parsi food. You should.

The Parsi community carried their Persian heritage all the way to western India in the 8th century, and you can taste that in their cuisine. The techniques are Indian, the soul is Persian, and the combination is 👌🏽.

I taught this dish to my online students - aka Shikshakers last month, and as you can see, it went down a storm! Come cook with us online and discover the regional culinary greatness of India that goes FAR beyond the typical curry house menu. Comment SHIKSHAK for details on my next online class 🙌🌶️

January's finest from my Shikshak members 🙌🔥. This is what's actually possible when you learn proper Indian cooking techniques.

These are real students, in real home kitchens consistently cooking delicious Indian food 😍.

No more curry pastes in a jar or crossing your fingers and hoping for the best. Scroll for excellent roti, curry and dal game 😍👌🏽

I think my goofy smile in the first photo shows how much joy I get from teaching. Last night I taught my last face to face class of the year. 2 gorgeous groups of foodies eager to learn how to make a comforting spice filled Punjabi menu. Murgh Methi, Dal Maharani (>Dal Makhani...just saying), Stuffed parathas and Mattar Pyaaz rice. Result? Empty plates all round 👩🏾‍🍳🌶

I now have availability on this cookery class this Saturday afternoon Colliers Cookery School. Use code LASTMIN for 15% off. I am fully booked until 2026 after this so get in whilst you can 🙂🌶

The Spice Club | SOUTH INDIAN COASTAL FEAST The Spice Club

This time last week, I was teaching my Shikshakers how to make Mushroom Pepper Fry with Parottas.
Simple? Yes. Absolutely stunning? Also, yes.
Here's the thing about Parottas (and yes, that's with an 'o' not an 'a'): they're nothing like their North Indian cousins. These beauties from Kerala are all about the layers. More layers = more flakiness = more of that crispy, buttery goodness. The secret? Time and oil. Lots of resting time for the dough, and far more oil than you'd ever put in a standard paratha. But at the end of the day, it's still just flour and water baby.

That's what I love about Indian cooking – even the simplest ingredients can create something spectacular when you know the tricks. Have you tried Parottas?

August you were special. September let's have ya.