Three biryanis and a dessert

India is home to the world's largest range of heavenly biryanis, the amazing one-meal rice-and-meat recipe introduced by Moghuls to India. Although originally cooked to feed armies, it has evolved in India and today there are almost 10 distinct, delicious biryani variants, each carrying the flavours and cooking styles of the state..

We will make three of the yummiest biryanis — the royal, saffron-scented Awadh biryani; the spicy, delicate Calcutta biryani, that includes meat, potatoes and eggs; and the famous Thalassery biryani of the south, featuring cashew nuts and a unique spice mix.

In addition, we will make a couple of delicious yoghurt raitas to go with the rice, and a single quickie semolina dessert, a halwa called kesari.

Biryanis take time, so I will have prepped all ingredients that must be prepared one day before, such as marinades. When you arrive, we will all work together to complete the final stages of the cooking, simultaneously using the oven, the stove and the microwave.

Depending on the number of vegetarians, we will make a small quantity of one vegetarian Calcutta biryani.

You will take home recipes for all three biryanis and the dessert.

To cover the costs of ingredients, meats, utilities and other supplies, we will ask each attendee to pay 900 baht at the time of signing up the session. You will receive the details of the bank transfer when upon signing up for the session.