This exclusive curry course gives you three hours of private tuition from the king of curry, Pat Chapman at his professional kitchens in Surrey. Pat Chapman is the curry leader in the UK with over 1.5 million curry recipe books sold, endless television Indian cookery appearances and even founding the inimitable Curry Club in 1982.

Being a private curry course, your time with Pat Chapman is very much hands-on and the choice of delicious dishes can be geared to your personal curry tastes and desires. So if you've dreamt of learning how to make Tarka Daal, licked your lips at the thought of a Paneer Korma, or got your tastebuds going thinking about a Vegetable Biryani then this curry course is for you. What's more, you can even choose to share the experience with a partner or friend, making for a fun curry course day out.

Throughout the three hours with the incredibly knowledgeable and enthusiastic curry course chef Pat Chapman, you'll perfect around five different classic Indian dishes. This is enough food to feed up to six people, so you can pack up your creations and take them home to share with your curry mad friends and family - a proper hands-on takeaway curry course everyone will love! This curry cookery course is just one of an exciting selection of experience days that are available by gift voucher.

This workshop is a 3 hour private cookery course with personal tuition from curry expert and author Pat Chapman. The experience can be shared by two people. All ingredients are provided and the majority of the cooking will be hands on as you make your own takeaway. As well as tasting the dishes as you go you'll also take home what you have made, usually enough dishes to serve at least 6 people.  Tea, coffee and soft drinks are provided.


Courses are available Tuesday to Thursday throughout the year, running 10.00am till 1.00pm.


These cookery courses take place in Grayshott near Haslemere, Surrey.


This course is suitable for all adults and children over 10 if they have a keen interest in cooking and a taste for curries. If you plan to take the food home with you please take along suitable containers, alternatively quality food storage boxes can be purchased on site.


This activity is not suitable for spectators. Local accommodation can be recommended when booking.

Here's an example of what you'll cook on the day: 

Tikka Masala (Murgh Makhani)
This is Pat's version of Tikka Masala with no food colouring in sight. Chunks of chicken breast are marinated in a traditional Tandoori-spiced yoghurt for up to 60 hours, they are then oven baked to retain chicken juices, then simmered in a spicy, medium heat, thick red tomato-based sauce. 

Chicken or Prawn Jalfrezi
A sparkling stir-fry, made golden with turmeric, whole and ground spices, garlic, ginger, onion, red and green capsicum, fresh green chillies and plenty of fresh mint and coriander.

Oonbario Roasted Vegetables
From Chettinad, South India, comes this unusual vegetable dish. A selection from items, such as plantain, carrot, sweet potato, parsnip, baby aubergine, courgette, squash, shallots etc, stir fried in a base sauce of lovage seeds, cummin seeds, asafoetida and turmeric, then oven-roasted.

Tarka Dhal
Nutritious and tasty. Two types of lentil. Massoor and chana, cooked separately, bought together and spiced with highly caramelised (the tarka) garlic and onion, with other spices.

Pullao Rice
Cooked two ways, by absorption and boiling.