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Cookery - Indian Vegetarian - Introduction

Course code: ICKS002P

Subject area: Cookery

Study level: Part Time

Course level: U

Course details

6:45pm - 8:45pm


28th Apr 2022 - 7th Jul 2022

Gosford Hill School

Contact details


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 is not like the food made famous in Indian restaurants here in the UK. You will learn about the aromas and delicacy of key spices, and make amazing dishes that Indians eat every day at home!

In order to avoid disappointment, it is advisable to enrol at least 2½ weeks prior to the course starting. We will confirm course information two weeks prior to the start date.

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 will start. You will be introduced to a range of everyday spices, you will learn what and how to buy basic ingredients, and what to keep in your pantry. You will 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 will 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 Channa Masala
Week 2 Aloo Saag (Spinach & Potato)
Week 3 Aloo Gobi (Cauliflower & Potato)
Week 4 Bangan Aloo (Aubergine & Potato)
Week 5 Samosas
Week 6 Aloo Tikki (Potato Patty)
Week 7 Channa Daal
Week 8 Rajma (Kidney Beans) & Rice
Week 9 Bertha (Aubergine)
Week 10 Bhindi (Okra Dish)

For the first session you will also need to bring the following:
1 or 2 Tin of chickpeas
1 onion
Piece of ginger
1/2 green chilli (optional)
Channa masala
Chilli powder
Coriander powder
1/2 tomato

Extra Items/Equipment Needed:
Kitchen towel / tea towel
Teaspoon / 2 tablespoons / metal serving spoon / slotted spoon
Spatula /Tin opener / Knife / chopping board
Wok / frying pan / saucepan
2 Bowls (1 small, 1 medium) / Dinner plate
Container/s to take food home in / Large empty jar to take home used oil

Please note there will be no teaching sessions on: 02/06/2022.
Free Parking.

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.

Further Cookery courses.
Basic kitchen skills will be an advantage; knowing how to wash, chop and prepare basic dishes will help but are not essential.

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.
You will need to bring your own ingredients each week.

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: £140.00
Exam Fee: £0.00

Total Cost: £140.00

19+ Reduced Fee

Tuition Fee: £84.00
Exam Fee: £0.00

Total Cost: £84.00

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.
Individual assessment - monitoring of cooking practices and tasting of student dishes.
Additionally, you will be cooking in groups and will be monitored to assess your development over the term via question and answers. There will also be opportunities to revise the previous lessons and ongoing advice to help you to improve your skills