Authentic, Locally Sourced, Home Cooked, Indian Food.
for collection from Kilmington
Learn how to make authentic crispy Samosa from scratch (Recommended for more proficient cooks )
1. Learn about spices
2. How to make a Lamb filling (this part will be demo'ed by Mina, let me know in notes if you want to make this hands on - we can extend your time)
3. The perfect homemade crisp pastry from scratch !
4. Learn the art of filling and sealing your pastry
5. Tips for cooking to perfection
6. Enjoy your mornings work and take home the samosas you make circa 6 -8
PS. cold hands help too 🙂
9.15 - 12.30 ish @Khushi Kitchen, Kilmington (Full address in joining instructions which you will receive)
£40 Per person
Sourdough - Tues 11th Feb TBC
Samosa Making Course - 21st Jan 2020
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Ordering Your Meal
Please order your takeaway on the Tuesday 8pm for collection on that same Friday from 4pm – 6pm.
Special Diets
I am happy to cater for all diets. Email your request before ordering mina@khushi.kitchen
Collecting Your Meal
Your meal will be ready on Friday to collect from 4-6pm, any other time by arrangement.
Gift Vouchers
Gift vouchers are available from £10, if you love Khushi cooking share the joy with someone else.
Payment
You can pay by transfer to Mrs M Fountain , 19639863, 090126 or cash on collection, or you have a PayPal option when completing your order.
Special Offers
I regularly have special offers, usually to showcase a new product on the menu, come back monthly and see what is on offer.
My Philosophy
Curry does not need to be unhealthy.
I hope you enjoy the taste of my home-made curries, I love sharing my childhood and travelling taste experience with you.
My Philosophy
Authentic recipes passed down generations, just the same as my family and our friends have enjoyed for very many years.
Local Ingredients
Wherever possible I use fresh local produce sourced from local suppliers and I get to use the best quality ingredients.
Find out more about me and why cooking is a passion I want to share with you.
No Additives, No Preservatives
No pastes, no flavour enhancers, no nasties and no unnecessary fats are used in the base cooking.
