The project began with a tasting session, where the children sampled three different types of curry: Dal, Chickpea Curry, and Red Kidney Bean Curry. They considered flavour, texture, and appearance before choosing a base to build on. Pupils then planned their own adaptations, deciding which spices, vegetables or accompaniments to include.

The following day was cooking day! The hall was filled with wonderful aromas as each group carefully prepared their chosen recipe from scratch. Pupils worked with independence and teamwork to chop, stir, and season — and the results were fantastic.

After taste-testing their own creations, children took home a portion to share with their families. The feedback was glowing, with pupils declaring it the “best day ever” and parents commenting on how delicious the curries were. Some children have even gone on to recreate the dish at home or teach a sibling how to make it.

It was a perfect example of learning through doing — combining food technology, teamwork and cultural awareness in the most flavourful way!