Cookery Masterclass | Coastal Indian with Radhika Howarth
Sunday 21st February 2027
Join Radhika Howarth—cookbook author, TV chef and culinary storyteller—for a hands-on, plant-based cookery masterclass exploring coconut, chillies and coconut as featued ingredients from the regional kitchens of coastal India. In this class you'll learn to cook dishes from Goa, Kerala and Mangalore, alongside the distinctive flavours of Chettinad in Tamil Nadu.
Shaped by local produce, maritime trade and cultural exchange, these kitchens offer wonderfully varied ways of cooking with coconut, herbs and spice. Discover how familiar vegetables and pulses become fragrant curries, tangy gravies and delicately spiced vegetable dishes, as Radhika shares the stories behind the food. During the masterclass, you’ll learn to temper whole spices and curry leaves, roast and grind a coconut masala, and work with coconut milk, grated coconut and roasted coconut paste. You’ll also prepare tamarind water and discover how to balance heat, sweetness and sourness, while building flavour and achieving different textures across the dishes.
The experience concludes with a relaxed lunch overlooking the museum’s courtyard garden, where you’ll sit down together to enjoy the dishes you’ve prepared.
Sample Menu
- Goan Black-Eyed Bean Tonak – Black-eyed beans in a rich roasted coconut and spice gravy
- Kerala-style Pumpkin and Coconut Curry – A gently spiced curry with coconut milk and fragrant curry leaves.
- Mangalorean Cauliflower Gassi – Cauliflower simmered in an aromatic coconut masala.
- Chettinad Kathirikai Puli Kuzhambu – Aubergines in a tangy, spiced tamarind gravy.
- Kerala Cabbage Thoran – Finely shredded cabbage with grated coconut, mustard seeds and curry leaves.
- Served with rice, pickles and papadums
Open to all levels of skills and interests. This class is suitable for Adults 18 and over.
*This class is part of our hands-on monthly masterclass cooking sessions, which focus on specialist topics or advanced cooking techniques. Sessions are usually on Sunday and held in the Garden Museum’s food learning studio. Each class is 3 hours, and will include tastings or a full meal eaten together depending on the course
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Sunday 21st February 2027
Join Radhika Howarth—cookbook author, TV chef and culinary storyteller—for a hands-on, plant-based cookery masterclass exploring coconut, chillies and coconut as featued ingredients from the regional kitchens of coastal India. In this class you'll learn to cook dishes from Goa, Kerala and Mangalore, alongside the distinctive flavours of Chettinad in Tamil Nadu.
Shaped by local produce, maritime trade and cultural exchange, these kitchens offer wonderfully varied ways of cooking with coconut, herbs and spice. Discover how familiar vegetables and pulses become fragrant curries, tangy gravies and delicately spiced vegetable dishes, as Radhika shares the stories behind the food. During the masterclass, you’ll learn to temper whole spices and curry leaves, roast and grind a coconut masala, and work with coconut milk, grated coconut and roasted coconut paste. You’ll also prepare tamarind water and discover how to balance heat, sweetness and sourness, while building flavour and achieving different textures across the dishes.
The experience concludes with a relaxed lunch overlooking the museum’s courtyard garden, where you’ll sit down together to enjoy the dishes you’ve prepared.
Sample Menu
- Goan Black-Eyed Bean Tonak – Black-eyed beans in a rich roasted coconut and spice gravy
- Kerala-style Pumpkin and Coconut Curry – A gently spiced curry with coconut milk and fragrant curry leaves.
- Mangalorean Cauliflower Gassi – Cauliflower simmered in an aromatic coconut masala.
- Chettinad Kathirikai Puli Kuzhambu – Aubergines in a tangy, spiced tamarind gravy.
- Kerala Cabbage Thoran – Finely shredded cabbage with grated coconut, mustard seeds and curry leaves.
- Served with rice, pickles and papadums
Open to all levels of skills and interests. This class is suitable for Adults 18 and over.
*This class is part of our hands-on monthly masterclass cooking sessions, which focus on specialist topics or advanced cooking techniques. Sessions are usually on Sunday and held in the Garden Museum’s food learning studio. Each class is 3 hours, and will include tastings or a full meal eaten together depending on the course
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