Steenbergs has combined forces with Sharmini Thomas, who has over 20 years’ experience delivering her cookery classes to individuals, groups and business in and around York. NOW IN A STEENBERGS JUTE BAG Sharmini h...
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Steenbergs has combined forces with Sharmini Thomas, who has over 20 years’ experience delivering her cookery classes to individuals, groups and business in and around York.
NOW IN A STEENBERGS JUTE BAG
Sharmini has demonstrated her authentic Indian recipes over the past 16 years at the York Food & Drink Festival alongside the likes of Michelin Star chefs Tommy Banks and Andrew Pern. She excels in showing her audience how to use and layer spices to create your own authentic Indian dishes. Sharmini says “Anyone can learn how to create simple Indian dishes using fresh ingredients and warming spices”.
The launch of the starter kit is timed to complement Sharmini’s new online 5 week inspirational Indian ‘cook-a-long’ where participants can learn how to use and layer spices to create their own authentic Indian dishes.
The spice starter kit came about when Steenbergs sent Sharmini some of their spices and she decided to use them in preparing her usual curries. She was amazed at the taste which she describes as ‘taking it up another notch’. Sharmini did not look back after trying them and then went on to do a joint demonstration session with Axel and Sophie at the York Food & Drink Festival.
The spice kit will feature Sharmini’s famous garam masala; her recipe blend has been passed down from her mother-in-law which, in turn, was passed down from her mother. It consists of the most expensive, luxurious and perfumed spices; cinnamon - the bark of paradise, cardamom - queen of all spices and cloves – a perfumed bud which is never left to flower.
Sharmini says “Adding a small amount along with different spices of each curry changes the subtle flavours of your exotic curries.”
The spice kit, including 19 spices in total, also includes chillies, paprika, Kashmiri chilli powder (milder than hot chilli powder), mustard seeds, dry fenugreek leaves, ground fenugreek seeds, coriander powder, fennel powder, cumin powder, turmeric powder, cassia bark powder, curry leaves, whole dried bird’s eye chilli, green cardamoms, black cardamoms, cloves, ajwain (bishop’s weed) and nigella seeds.
Sharmini says of her starter spice kit “They are the most common spices we use in Indian Cuisine and some we use in very small amounts but are incredibly essential to the curry we are preparing. They also complement my recipe book and my online classes.”
Comes with a useful guide to all the spices.