At the end of June we hosted the third in our new series of cookery masterclasses. So many of our brilliant chefs are really keen to pass on their skills to our community, as they see how much their recipes are loved on our site. Our classes are simply a great way of sharing this knowledge, and consists of a three hour masterclass where one of the many award-winning chefs from our website gives hands-on tuition to a lucky group of food bloggers, food photographers and keen cooks.
Our third event let us share the talents of the wonderfully amiable and skilled Michelin-starred chef Alfred Prasad. Alfred became the youngest Indian chef to receive a Michelin star at the age of 29, and as Director of Cuisine at the Tamarind group, he maintained Tamarind’s Michelin star for twelve years. Alfred left the Tamarind group earlier this year with plans to build his own restaurant group, and he’s also currently working on his eagerly awaited first book.
We started the class by rolling up our sleeves, putting our aprons on and getting to work making the basis for our vegetable curry. An ideal way to use up any mix of vegetables, this lightly spiced Pav Bhaji curry is used as the topping for toasted buttery brioche-like buns or baps. While the potatoes and cauliflower for the curry were cooking, Alfred set to work demonstrating the art of making idli and dosa, popular Indian street food dishes that were the focus of the class. Idli batter can be used for both dishes and although you can buy ready made batter, if you have the time, it’s not too complex to make your own.