I love Indian food. It is one of the first things I learned to cook from scratch properly beyond the standard things that my parents cooked. They are pretty easy as they are reasonably forgiving. They can take a bit of time though and when I plan meals now, I have to be mindful of cooking time and not making anything too hot so that the children will eat them. Occasionally, I dip into the world of curry paste but I never use cooking sauces. It goes against my nature. Call me a food snob if you like.
I always marvel at how quickly they can make the dishes in restaurants and take aways so when Living Social invited some bloggers including myself to Dilli restaurant in Altrincham to join one of their cookery classes, I made sure I could get there and see how they do it.
You notice I've not mentioned "curry" so far. As we were told by one of the two chefs that taught us, curry basically means "gravy". And masala? "Sauce"!
At the start of our day, we were shown how to make onion bhajis. Apparently, the key is to leave your onions mixed for a while to draw out some of the water as this makes the onions crisper. We got to sample them with a tamarind dip and a mint dip, both totally unlike the stuff you usually get with it. They also made potato and onion bhaji which was not made into balls, so it was a bit like eating spicy fries!