Indian cuisine really is a vegetarian paradise. The country has a huge range of vegetables, grains and pulses that has always satisfied non-meat eating Hindus.
You don’t need to be religious or even a vegetarian to enjoy this rich diversity and in this course we’ll draw on some of the produce available in Britain. We’ll be making a classic rustic Maharashtrian dish based on chick-pea flour, revealing techniques to stuff vegetables and create the most flavoursome daals.
This really is healthy eating you’ll want to try again and again.
