In Hindi, the English word “curry” is called “kari.” It refers to a traditional, highly spiced dish and, more generally, to a sauce or a stew. British colonists adopted this term and Westernized it, turning curry into a spice blend that Indians call “masala,” which means “mixture.”

There is a clear distinction between Indian curries and those from Thailand. I have drawn inspiration from the foundations of these spice blends to create a collection of similar seasonings.

In this workshop, we will explore four of them to cook vegetables, legumes, and fish, all in the Indian style. Pack your bags and don’t forget your favorite apron if you’d like!

Tonight, it's all about kari recipes before we sit down to enjoy our creations at the end of the workshop!

Philippe
Chef at The Popote

Important: Any cancellation of participation in a workshop must be reported 48 hours before the day of the event. No refunds or credits will be issued. Thank you for your understanding.

When

Starting from 15:00, March 29, 2025

Where

24 Anna Bibert Street, Tarare, France

  • Duration

    2H00

  • Price

    24,00 € per person

  • Number of participants

    12

Customer Reviews

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P
PatriciaH
Une belle decouverte gourmande !!

Un voyage pour les papilles !
L'atelier de cuisine chinoise a ete extremement complet, pas moins de 5 préparations originales, parfumées, colorées grace à tous les legumes de saison, fines juliennes, oeuf frit, brochettes de poulet laquees express, galettes coco sesame epices aux legumes, bouchees vapeur etc... tres sympa et on apprend beaucoup d'astuces. Les enfants participent et le Chef est pédagogue. Une decouverte !

I
Isabelle
Soirée conviviale

Plein de petits trucs et astuces pour cuisiner avec plaisir . Ambiance du tonnerre grâce à Philippe qui est un excellent pédagogue. Et que de bonnes choses à déguster.

If there are no available spots, the course date does not suit you, or you have additional questions, please contact us by filling out the form below and we will contact you.

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