Discover the cuisine of Goa, the smallest state of India, on this one-day class. Guest chef Emma Ryan will introduce you to the very best of Goan cuisine and broaden your culinary horizons.
With a strong Portuguese influence, Goan recipes bear almost no resemblance to the rest of India. Instead, they contain a vibrant mix of European ingredients with Indian cooking techniques, and inspiration from Brazil, China, Malaysia, Africa, France and the Middle East.
In this class, you’ll learn to make a selection of impressive dishes under the careful guidance of Goan cookery expert Emma Ryan, including a classic Goan curry, Riva fried fish, cabbage Foogath, a Portuguese Serradura pudding and a sol kadi digestif.
- Prawn and Okra Curry - a medium spiced coconut-based curry made with tiger or king prawns
- Rava Fried Fish - a piece of white fish marinated in Goan spices and vinegar and coated in semolina before shallow frying
- Cabbage Foogath - a vegetable side dish of braised cabbage, fresh coconut and spices
- Serradura - a Portuguese dessert also known as sawdust pudding, which consists of layers of crushed Marie biscuits and whipped/condensed milk and topped with seasonal fruit.
- Sol Kadi - a refreshing digestif made of kokum plant
Menu may be subject to change
Cooking with your classmates is an integral part of your Leiths experience. You will cook some of your recipes in pairs, and some independently. Regardless, there is always more than enough food to go around, and often food to take home too.
Your evening will consist of practical cookery in the Leiths kitchens. 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.
At the end of the session, you will sit down and enjoy the dishes you have cooked with the rest of your class, accompanied by a glass of wine or other refreshments.
- Refreshments on arrival
- A recipe booklet
- All ingredients provided and weighed out for you in advance
- We do the washing up
What 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. However, some classes are unsuitable for people with particular intolerances as the menu would need to be completely different. We require 10 days’ notice to check requests are possible and adjust our ordering. Please read our full policy on allergies and dietary restrictions here.
Leiths Diploma alumna Emma Ryan is a Goan chef and founder of Yesterday’s Curry, a multi-faceted spice company inspired by the flavours of Goa, India. Emma, who is half Goan, also teaches Goan cookery and writes about it on her Substack newsletter.