I love good Indian food - all the bold colours, detoxifying spices and heady aromas - but after a long day in the office, I’m more likely to speed dial my local takeaway, than get the pans out and start whipping up a Rogan Josh. In fact, I can count the times I’ve attempted to cook Indian from fresh on one finger, and that was with one of those special sachets. I just wouldn’t know where to start.

Well, that was before I discovered Moti Mahal’s Spice Blending Masterclass, a new launch from the Covent Garden restaurant, taking place on the last Saturday of every month throughout 2010. For £75, foodies are taken under the wing of Head Chef Anirudh Arora, taught a variety of Indian cooking methods and treated to a three course meal. I’d already read great things about the restaurant, so when I was invited to attend their second class of the year, I jumped at the chance.

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When I arrived at 10.30am on the day, I wasn’t overly enamoured with the idea of tucking into some Indian food that early. Roll on an hour later, after donning my apron and chef hat, a witty introduction from Anirudh (or Ani as he suggested after all seven of us failed to pronounce his name), a tour of the kitchen, and a run down of the day’s dishes, and I’m in my element. Wrist deep in a bowl of lamb, massaging in a plethora of herbs and spices, and salivating at the gorgeous smells wafting around. I couldn’t wait to sit down for lunch and see what it’d taste like.

Ani taught us about the origin of each dish; the meanings behind popular terms like Masala; even how to hold a knife properly (we all got this wrong at first). He covered everything from preparing pastes and marinades to making fresh paneer, which was by far the best I’ve tasted and so simple I’m definitely going to try it at home. We were also introduced to weird and wonderful ingredients; feeling, tasting and smelling each one: Kesuri Methi – fenugreek leaves from a region of Pakistan; Amkhoor powder – raw powdered mango; and Hing – dried tree sap, which is good for digestion – in fact, a little too good if you add too much, warns Ani.

By lunchtime, after being teased all morning by the amazing aromas, I was ravenous. While our food was being served up, Ani took us through to the bar and whipped up a fresh and spicy gin cocktail, with green chilli and black peppercorns; the result is outstanding, a real dinner party pleaser.

It was lovely to get to know my fellow course buddies over lunch and a glass of white, even though none of us knew each other, we had our shared love of food so there was plenty to chat about, in between the succession of oohs and ahhs as we tasted all the dishes.

The afternoon ended around 3pm, by which time we were too full to converse properly anymore. Ani came out to see us off, presented us with a certificate and very own spice starter kit, so there’d be no excuse not to put our new skills to the test.

It’s a week since my day at Moti Mahal and I haven’t stopped raving on about it to friends. With all the knowledge I walked away with and mountain of first class food consumed, it was well worth sacrificing part of my precious weekend for; and a great gift idea for a like-minded friend. I can’t promise I’ll be knocking up Indian dishes several times a week, but whenever I’m next tempted to crack open a jar of sugar-packed sauce or reach for the phone, I’ll definitely give one of the dishes I’ve learnt a whirl instead.

For more information visit: www.motimahal-uk.com/special-events/spice-blending-masterclass