Atul Kochhar's Regional Indian Cookery at Leiths Cookery School

Summary Regional Indian Cookery with Atul Kochhar

£245.00

Sat 11 Nov 2023 10.00 - 14.30

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Leiths is collaborating with two Michelin-starred chef Atul Kochhar, to take you on an inspirational, culinary journey through India’s diverse regional cuisine. For each hands-on masterclass, Atul has carefully selected recipes that showcase the subtle blend of spices and techniques which celebrate the distinctive flavours of each region.

Join Atul and the Leiths chefs in the kitchen as you learn to create a mouth-watering feast from scratch. Under Atul’s expert guidance, you will create several dishes to enjoy for lunch with your fellow classmates. Each dish has been hand-picked for you to recreate with ease at home, so you’re set to impress guests and loved ones with your new-found skills.

Atul will transport you to his home region of Northern India to create a plant-based menu. Known for colourful, aromatic dishes with a medium level of heat.

The next stop along the journey will be Southern India, famed for lighter, generously spiced recipes which often use coconut and fresh flavours.

We then take a trip to the West of India where you can expect to master a feast of different curries with Atul’s signature finesse.

To round off the regions Atul will introduce you to the East of India, focusing on the lesser known, deeply flavoured dishes of the region inspired by the fresh ingredients of coastal towns such as Macher Jhol (fish curry) and a nurturing Bengali Kedgeree. Atul will also introduce you to Ghughni, a popular Bengali street food curry made with dried yellow peas.

Please see sample recipes below.

Dishes from Southern India

Luqmi - Spicy lamb pastries
Sundal - Chickpea, mango and coconut salad
Royyala Pulusu - Prawn curry from the coastal town of Kakinada
Lemon rice with a toasted spice powder
Mamsa Ishtew - Aromatic lamb stew

Dishes from Western India - Saturday 30th September 2023

Chutney Murg - fresh green chicken curry
Prawn Patia - a spicy and sweet Prawn curry
Eedu Bhaji - Baked egg & spinach curry
Patra Ni Machhi - Fish cooked in banana leaf

Dishes from Northern India - Saturday 11th November 2023

Tadka dal - homestyle lentils

Kabuli Chana Aur Kale - Chickpea and kale curry

Gantha Gobi Ki Subji - Kashmiri kolrabi

Hing Aloo Kishmish - spiced potatoes with pomegranate seeds

Paratha and Poori - demonstration

Dishes from Eastern India - pescatarian friendly menu

Macher Jhol - Fish curry Baigun

Bhaja - lightly fried marinated Aubergine fritters

Ghughni - yellow peas curry

Ghee Khechuree - Bengali kedgeree

Class structure

Your class will comprise of a mixture of hands-on cookery and demonstrations performed by the chef who is running the session. The exact format will vary from class to class depending on the style of cuisine and, in the case of visiting chefs, their individual teaching style.

Unless otherwise stated, you will be eating the food that you have cooked during your class for lunch, usually with wine or elderflower cordial around a communal table. If your class does not involve cooking lunch you will enjoy delicious sharing platters prepared by the school.

Allergies and dietary restrictions

Please call the school to discuss any relevant allergies with a member of staff. You can read our full policy on allergies and dietary restrictions here.

All images by Mike Cooper.

Practical info Regional Indian Cookery with Atul Kochhar

What is included:

Refreshments on arrival
A recipe booklet
All ingredients provided and weighed out for you in advance
Lunch of your own making or sharing platters prepared by the school, both with Louis Latour wines
We do the washing up!

What you need to bring:

Flat soled shoes
Long trousers and a long sleeved top are advisable

Allergies and dietary restrictions:

We are happy to make adjustments where possible. Some classes are however unsuitable for people with particular intolerances – where the menu would need to be completely different. We need 10 days' notice to be able to properly check the class and adjust the order accordingly. Please read our full policy on allergies and dietary restrictions here.

Atul Kochhar

Atul Kochhar’s unique talent as a twice Michelin starred chef has changed the way people perceive and experience Indian cuisine. Taking inspiration from his native India, while continuously researching regional dishes, Atul has managed to combine his heritage with his love of British ingredients to create a unique and innovative modern Indian cuisine.

Since 1994, he has been at the forefront of Indian cuisine, achieving his first Michelin star in 2001. His contemporary style and love of traditional cooking techniques led him to open his own restaurant, Benares, which won him a Michelin star in 2007. Since then he has opened numerous successful award-winning restaurants including: Sindhu in Marlow; Hawkyns in Amersham and Indian Essence in Kent.

In 2018 Atul left Benares to pursue other independent ventures and welcomed the newest edition to his portfolio Kanishka, Mayfair, London in March 2019.

Having recipes featured in international publications and regular appearances on Amazon and television, including most recently BBC2’s Million Pound Menu, Atul has also written a number of successful cookbooks; Simple Indian; Fish, Indian Style; Curries of the World; 30 Minute Curries.

His work ethic and talent have not gone unnoticed as he has had the privilege to cook for Prince Charles at St James’s Palace, as well as having been personally invited to meet HM The Queen during one of the President of India’s official visits.

Dedicating time outside of the kitchen to philanthropic endeavours, Atul has worked with The Prince’s Trust and stands as an ambassador to The British Asian Trust to support high impact charities in South Asia and the UK. Atul is currently raising money for Great Ormond Street Hospital and in January 2019 he embarked on his second voyage to Antarctica for this fabulous charity, close to his heart.

When not busy with one of his various restaurants or projects, Atul enjoys spending time at home in London with his wife Deepti and their two children. Continuing to thrive, the next few years look full of exciting new projects for Atul and his team.

* All prices correct at time of publishing. Please note that prices are likely to change at the end of each financial year (April).