In our all time favourite class, master the art of Mughlai cooking. Start with sizzling tandoori vegetable skewers accompanied by tangy mint chutney. Follow on with mushrooms cooked through spinach (palak khumb), slow-cooked seasoned black lentils, and 'Malai Kofta' - spiced dumplings in a creamy sauce. Pair these mains with freshly baked naan bread, pulao rice and pickled spanish onions, and you have a mughlai feast. Read more →