Chemistry of Curry

Chemistry of Curry
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Date(s) - 04/04/2019
6:00 pm - 8:00 pm

School of Chemistry


Food Glorious Food winner, Cook Rahila Hussain teams up with University of Wolverhampton Chemist Professor Nazira Karodia to explore  the science behind the nation’s favourite food dish.

The Chemistry of Curry demonstration lecture explains the essential ingredients in curry and explores the molecular reactions and medicinal benefits of spices such as cardamom, cumin, cloves, coriander, cinnamon and pepper. At the same time, Rahila will give a practical demonstration on how to combine the ingredients to produce the flavour of curry dishes as she cooks samples of her signature dishes.

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