Yesterday’s lunch / dinner came courtesy of Urvashi Roe‘s Gujerati Thali class at The Vegetarian Cookery School in Bath. Me and fellow students spent the day learning to cook the Gujerati style of Indian food, and in groups of three created our own twists on dhal, potato shak (a dry type of curry) and coriander coconut chutney, all of which we enjoyed over a thali feast at the end of the class.
I loved it all, especially the new experience of trying Guvar and Tindoor, two indian vegetables featured in the shak. And it was great fun trying all the different dahls, some with coconut milk, some without. Ultimate highlight might be the coriander coconut chutney – cuz let’s face it, good chutney can bring any meal together.
I’ll be writing more on this class coming soon (including the recipe for that super coriander chutney). For now, check out Urvashi’s Gujerati Girl blog (or visit her in her other guise as The Botanical Baker).