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The
Prince of India restaurant in Faversham, Kent is running a series of
Indian and Bangladeshi cookery courses in response to the growing
demand for authentic home prepared curries and dishes from the
sub-continent.
Participants can
just learn how to cook their favourite dish or sign up for a 6-week
programme. Courses run midweek afternoons.
A one-hour lesson
costs £35, including ingredients for a meal for two people with
a side dish and rice, which they can then take-away or eat in the
restaurant.
"Many
amateur cooks just chuck in the ingredients and hope for the best,"
said Prince of India owner Raj Abdin, adding "We teach the
art of preparing an authentic base, when to add which spices and
skills such as how to caramelise vegetables and chillies."
Group size is
limited to 5 students. People can join an existing group or form
their own with friends. Private one-on-one tuition is also available
for £50 for one session or £200 for a six-week programme.
Group sessions cost £35 per person for a one-off or £175
for 6 lessons.
The six-week
course covers the Prince of India's most popular dishes: Chicken
Tikka Masala, Korma, Jalfrazi, Balti and Madras, but it can be
customised for individual preferences.
Commenting on the
move to introduce cookery lessons Abdin said, "It's a
question of generating additional income stream for the business by
making greater use of the assets we have.
"It's a
good way of building customer loyalty and expanding our clientele."
Prince of India's
menu includes a number of authentic Bangladeshi fish recipes such as
the Bowal in its Fish Bhuna, Chital Kofta minced fish balls,
Roopchanda Ocean and has a number of scallop, squid, trout and salmon
options plus its signature dish, the Prince of India Sea Food Safari
- an infusion of scallops, squid, king prawn marinated and cooked in
Bhuna spices.
The Prince of
India first opened its doors in December 2006, quickly carving a
reputation for authentic, high quality Indian cuisine. Run by a
partnership of two experts in their chosen fields, the Prince of
India prides itself in using only the highest quality ingredients
with a service to match. Award-winning Chef Shahjahan Ahmed, poached
from one of Canary Wharf's top restaurants, adds his unique flare to
the menu. Juanad 'Raj' Abdin provides the restaurants personality,
bringing 10 year's of experience of running successful Indian
restaurants.
Playing a major
part in the local community the Prince of India runs charity evenings
for beneficiaries such as St John's Ambulance and organises a regular
football challenge tournament with local eateries and other business.
It is also noted for its sell-out Elvis, Neil Diamond and Michael
Jackson tribute evenings.
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