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Give your Indian cooking a kickstart with these three homemade curry pastes and you’ll be able to whip up curry in a hurry any time! In this hands on class we’ll make TIKKA MASALA - a widely loved North Indian curry with a rich blend of tomato, yogurt and warming garam masala spices like cumin, cinnamon and clove. Its bright citrus notes complement chicken, shrimp, paneer or vegetables. MADRAS CURRY - A zesty Southern Indian paste from the Chettinad region, near Madras. It has deep flavors of black pepper and coriander, balanced with aromatic coconut milk and curry leaves. Great with chicken lamb, pork or vegetables. And, GOAN COCONUT PASTE - Goa is famous for rich seafood curries that boast tropical flavors of coconut, ginger and tangy tamarind. Everyone will go home with a small jar of each paste and we’ll taste examples of how each paste can be used in a dish. We’ll also taste beer and wine to compliment each dish.