At Scotia Spice you do the cooking (and lots of it!). Demonstrations play a part, but the experience is totally hands
on. You’ll cook a minimum of three dishes on each course, with extras and demonstrations to create a Punjabi feast.
There are four courses to choose from:

Luscious lamb
Learn how to cook a tender lamb curry, based on a traditional masala. The sauce will be thick, flavoursome, and redolent with spices. Also you’re going to be making tasty kebabs.

A complementary dish might be potatoes cooked
in ghee and carefully selected spices.

Succulent chicken
In this course you’ll prepare chicken two ways. Firstly you’ll make a classic chicken curry using onions, garlic and traditional spices. Then you’ll marinade chicken to produce a dish that is both delicious and healthy.

For a complementary dish, how about a seasonal vegetable curry such as carrot, a delicious dish that contrasts the sweetness of carrots with the warmth of spices.

A fish feast
Fresh Scottish fish tastes fabulous with exotic flavours added. You’re going to prepare white fish in an onion and tomato based sauce, spiced with traditional Punjabi flavours. You’ll also make succulent tandoori salmon, a real taste sensation.

A complementary dish might be pulses cooked traditionally with a crisp onion garnish.

An abundance of vegetables
Pulses and vegetables are used abundantly in Punjabi cooking. You’ll prepare pulses the traditional way to produce a fragrant Dahl topped with a crispy garnish. You’ll use the best of seasonal and exotic vegetables to create a delicious curry.

A complementary dish might be a spicy vegetarian kebab made with potato and egg.

All of these courses provide a well-rounded introduction to Punjabi cooking. However if you have a specific dish or ingredient you would like to cook I would be happy to discuss this with you.

At Scotia Spice I’m committed to using fresh Scottish produce wherever possible. As a result the dishes, or their ingredients, may vary from time to time.