Coriander’s cooking Masterclasses are back for a limited time by popular demand. We’ll be running classes at Coriander’s St Asaph Street and Coriander’s Rolleston over the next few months and our chefs are very excited to be spreading the Indian cuisine love once again.
All Masterclasses are the same price: $50 for adults and $25 for children.
Coriander’s St Asaph Street: 2pm-3pm Saturdays
Saturdays in the city – cooking masterclasses are on for a limited time at Coriander’s St Asaph Street.
February 13 – Chicken Jalfrezee – Diced chicken cooked with capsicum, herbs and spices, coconut milk and tomatoes.
February 20 – Aloo Gobi – Potatoes and cauliflower cooked with cumin seeds, turmeric, coriander and spices.
March 6 – Meat Bhuna Masala – Lamb chunks stir fried dry with onion, ginger, garlic, herbs and spices, crushed tomatoes, fresh coriander and curry masala.
March 27 – Murg Hara Pyaaz Masala – Boneless chicken cooked with cashew, tomato-based sauce, spring onions and fresh ground spices.
April 10 – Lamb Saag – Tender pieces of lamb cooked in a spinach gravy with fresh tomatoes, herbs and spices, finished with cream.
Coriander’s Rolleston: 12pm-1pm Sundays
Roll up to Coriander’s Rolleston for these Sunday cooking sessions. Learn how to cook Indian like a pro for a limited time.
February 28 – Bombay Chicken – Diced chicken fillets cooked in a vegetable gravy with freshly ground herbs and spices, cream and fresh coriander.
March 7 – Fish Curry – Fillets of gurnard fish cooked with onion, tomatoes, ginger, garlic and exotic Indian herbs and spices.
March 28 – Lamb Balti – Chunks of lamb cooked in tomatoes and a variety of spices such as cardamom, ginger, garam masala, and cumin seeds to give an exotic aroma.
April 11 – Chicken Saag – Tender pieces of chicken cooked in a spinach gravy with fresh tomatoes, herbs and spices, then finished with cream.
May 2 – Lamb Jalfrezee – Lamb pieces cooked with fresh herbs and spices, capsicum, coconut milk and tomatoes.