I had a great time yesterday with this class. I took it primarily because I know NOThing about Indian cooking, do not eat it often and wanted to learn. It was super and I think I had a revelation. One reason I am often put off by a recipe is the length of the ingredient list. But many of these are the spices. Once these are all combined in a bowl, the rest is EASY. So, I am going to compile a block of core Indian spices (coriander, turmeric,cinnamon,fennugreek, etc.) and then launch my meals. The spices AND a big jug of minced garlic and ginger will really launch it!!
Here is the website of the chef who taught it and if you scroll down to "Chef's Choice" you can see pictures of the class. Twenty people, about 6-8 J&W students and Chef Ties, all VERY available for the entire session. We divided into groups of 5 and cooked all the dishes at each station--
zuke pancakes, potato and pea samosas, chicken tandoori, ground lamb curry, vegetable curry (WONderful!!), chicken biriyani, naan, raita and coriander chutney. I had this wonderfully fresh and zingy taste in my mouth after eating the meal!
His website is quite nice and has a lot of recipes on it.