Cookery - Indian Vegetarian - Improvers

Course code: ICXR005P

Subject area: Cookery

Study level: Part Time

Course level: U

Course details

7:00pm - 9:00pm

Wednesday

19th Jan 2022 - 16th Feb 2022

Cheney School

Contact details

enquiries@abingdon-witney.ac.uk

01235 555 585

You will learn how to make home-cooked, nutritious and healthy traditional Indian vegetarian meals, all from scratch, using fresh ingredients and traditional Indian spices. Home cooked Indian food is slow cooked, with layers of flavour; it’s not like the food made famous in Indian restaurants here in the UK. You’ll learn about the aromas and delicacy of key spices, and make amazing dishes that Indians eat every day at home!

Over the course you will develop your culinary skills, wowing your family and friends with the delights of a real-life Indian home kitchen. Classic Indian flavours are all about spice blends and this is where you’ll start. You’ll be introduced to a range of everyday spices, you’ll learn what and how to buy basic ingredients, and what to keep in your pantry. You’ll learn how to cook multiple dishes – from savoury classic snacks like samosas and pakoras, to specialist breads, to main dishes like lentils, beans and vegetable curries. This fun, easy course needs your commitment to learn. You’ll have endless tips and hacks for replicating these traditional dishes for yourself at home. Your teacher has 60 years of home-cooking experience behind her, and more than 20 years of teaching in Oxfordshire. Her dedication to spreading Indian vegetarian food led her to start up her own food brand with her family ‘Holy Cow’ curry sauces.

Week 1 potato patties ( Tikki ) with Chutney
Week 2 Saag Paneer, Chapati
Week 3 Poha with mint Ryita
Week 4 Chana dal with courgette
Week 5 Chilli Paneer with pepper's

Please bring the following with you each week:
• knife
• container
• tea towel
• kitchen towel
• Wok with a lid (the lid will only be needed for some dishes)
• Teaspoons
• small container to take left over cooking oil home
• tin opener.

For the first session you will also need to bring the following:
1- Gram flour ( Besan in Hindi -small pack ) available in
Asian stores or some super markets sell that as well.
2 - Cooking oil 500ml for deep frying
3 - Spinach small pack
4 - 1/2 medium onions
5 - Salt, Chilli Powder, Turmeric or Paprika
6 - Coriander seeds
7 - Bi- carbonate soda
8 - Small Wok
9 - Couple of spoons -Tsp & Tbs
10 - Knife, Kitchen Towel, Tea-Towel, Container
11 - Large empty Glass Jar to take used hot oil home
12 - Slotted Spoon


Abingdon and Witney College is subject to Ofsted regulation and is required to work with all its students to make sure they understand Government initiatives around Safeguarding, Prevent and Fundamental British Values. Information on these matters will be shared with you during your course.

You will also be asked to complete monitoring paperwork, which helps us to deliver course content to the highest quality.

We offer variety of cookery courses, do take a look at our website for details.
Basic kitchen skills will be an advantage; knowing how to wash, chop and prepare basic dishes will help but are not essential.

Please note - you should be 19 years old or over at 31st August 2021.

Courses can fill fast, so please enrol early to avoid disappointment. Decisions on whether a course is to run are made two weeks prior to the start date - an email will be sent to you should there be changes to your course or if it is cancelled. Please check your inbox leading up to your course, including the junk folders. For anyone without an email account, our Admissions team will phone you instead.

For the first week of the course you will need to bring a valid form of identification; this includes passport, driving licence, debit/credit card, Birth Certificate or National Insurance card.

Please note - you should be 19 years old or over at 31st August 2021 prior to starting the course.
Ingredient cost: £10 or less (approx.) for ingredients, per lesson.

Courses offered by the college are fully or partly funded by the Government and the published fee takes account of this funding.

Before starting a course, the College is required to check you meet conditions relating to that funding, e.g. age, residency status within the UK/EEA, prior qualification level and employment status. In some circumstances (such as with online enrolments), these checks can only be completed after you have enrolled and paid.

If you are unable to pay in full for this course at the time of enrolment, and the course tuition fee is £300 or more, an instalment plan is available. If this is your preference, please do not enrol online but rather call the Admissions Team on 01235 216400 to enrol.

Once enrolled, Admissions will take the first instalment payment from you and pass on your details to the Finance team who will email you to set-up your payment plan. Please return a fully completed instalment plan to Finance as failure to do so could result in being withdrawn from your course.

The rules on fee reduction are complicated, we would encourage you to talk to our Admissions Team on 01235 216400 to discuss these options. You can find more information on our Fees and Bursaries page - search "Fees and Bursaries" at the top of the page.

16 - 18 Fee


19+ Fee

Tuition Fee: £70.00
Exam Fee: £0.00

Total Cost: £70.00


19+ Reduced Fee

Tuition Fee: £42.00
Exam Fee: £0.00

Total Cost: £42.00

As this is a non-accredited course, there is no formal qualification. However, you will be asked to complete activities that demonstrate how you are progressing on your course.
Your learning will be assessed individually over the term via the monitoring of cooking practices, tasting of your dishes and questions and answers. You will have to opportunity to watch demonstrations and be offered ongoing advice to help improve your skills.