North Indian flavors

Duration: 3 hour
Number: 10 person
Difficulty level:
Use of ingredients:
Cultural depth:
Language: Hungarian
Indian cuisine, naturally, is not uniform; the different geographic regions offer various cuisines, flavors, and traditions to those who visit. Today, we will explore the culinary traditions of the northern regions of the subcontinent (including Pakistan/Kashmir), where we can discover Hindu, Persian, and Muslim influences, and work with ingredients grown in continental and mountainous climates. We will prepare lamb kebabs, a delicious curry, and a splendid biryani, which is a complex rice dish. Additionally, we will learn to make a wonderful mint sauce and a superb, layered, folded Indian flatbread.


  • Vegetable biryani
  • Rogan Josh lamb ragout
  • Sammi lamb kebab with herb relish
  • Laccha paratha / Multi layered indian bread


Unfortunately there are no dates available.


Notify me if this course is being published at another time or a place becomes available.

Course calendar


Gerenal infos

Cooking is hands-on, with each pair preparing the full menu in small batches. Our cooking sessions typically last about 3 to 4 hours and accommodate around 10 participants. The menu usually includes 3 to 7 courses/dishes. Food can be enjoyed during the course or taken home in small containers.

Our adult courses are designed for participants aged 18 and above, but we are happy to welcome children aged 12 and older when accompanied by an adult.

Course prices

Drink package

Book recommendations for the course
Look for it in our webshop or you can also buy it from the chef after class...