Saffron Room Masterclass
The Saturday spice masterclass
Three hours in the spice room with our sous chef. Toast, grind and cook three dishes, then sit down to eat them with the class.
Book
Coming classes
- Saturday 14 NovemberBiryani and the art of dum3 places left
- Saturday 21 NovemberBreads of the tandoor6 places left
- Saturday 28 NovemberSouth Indian breakfastFull
- Saturday 5 DecemberFestive sweets8 places left
- Saturday 12 DecemberCurries of the coast10 places left
Example dates and places for this demo. Payment through Receivly holds your place.
The morning
What you will do
- Smell before you cookTwelve whole spices, raw and toasted, side by side.
- Grind a garam masalaYour own blend, in a stone mortar and a spice mill.
- Cook three dishesEach class has its own theme, with recipes you can repeat at home.
- Sit down to lunchEat what you made, with naan from the tandoor and chai.
Included
You take home
Your masala
A jar of the blend you ground, labelled with the date.
A gram of saffron
Enough for four pots of biryani or two batches of kulfi.
Recipe cards
Printed cards for every dish, with Nigerian market swaps.
10% off dinner
A voucher for the tasting menu within three months.
FAQ
Masterclass questions
Do I need to know how to cook?
No. If you can hold a knife and stir a pot, you will be fine. We pair beginners with confident cooks.
Can I book the class privately?
Yes, for six to ten people from ₦850,000, on any weekday morning.
Is it suitable for vegetarians?
Tell us when you book. Every class has a vegetarian version of the meat dish.
Next step
Ten places each Saturday
Classes usually fill a week ahead. Pay through Receivly to hold your place.