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Atul Kochhar’s Fresh Taste of India – Weekday

Discover how to cook contemporary Indian dishes under the guidance of Michelin-starred chef Atul Kochhar

3367 / 3367
3368 / 3367


Elevate your skills to new heights in this home-cook course


Best suited for people with little or no culinary experience


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Learn the secret blends of carefully balanced spices and culinary techniques that have won Atul Kochhar two Michelin stars. Inspired by the gently spiced vegetarian dishes of Northern India, and deliciously fragrant vegetarian curries of Goa and Kerala, you will learn to cook superb authentic Indian food on this one-day class. 

Since 1994, Atul has been at the forefront of contemporary Indian cuisine, achieving his first Michelin star in 2001 and his second in 2007 after opening his own restaurant, Benares. He now continues his trailblazing, modern approach to Indian cookery at his most recent opening Kanishka in Mayfair.  



  • Cogumelo Kari, Caldin mushroom curry 



  • Panch Phoron Gobi Aloo – Bengali cauliflower and potatoes 
  • Mattanna Kootu – lentils and butternut squash with a spiced coconut paste 
  • Birutt Thuran – a sharing dish of spiced grated beetroot and coconut 
  • Kabuli Chana Aur Kale – chickpea and kale curry 


Menu may be subject to change  

Course Structure

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 day will comprise of a mixture of practical cookery and demonstrations performed by the teacher 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.  

Around 1pm, you will break for lunch and enjoy the dishes you have cooked with the rest of your class, accompanied by a glass of wine or other refreshments. In some classes, such as skills classes, where dishes may not be appropriate for lunch, a mezze lunch will be provided.   


What’s 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, with wines or other refreshments 
  • 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. 

Your Teacher

Atul Kochhar

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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 cookery, 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.