Cook and eat your very own six-course south Indian feast in this intensive but practical workshop.

Indian food connoisseur, cook, and writer, Bhavna Kalra, invites foodies for an informative and delicious class on Indian cooking using seasonal vegetables.

If you are someone who loves eating a Dosa (Lentil crepe), fancy cooking it, or just enjoy eating delicious, authentic, and hearty Indian food, then this class is made for you!

In this five-hour cooking class, you will:

- Discover the food history of the Indian dishes we will be cooking

- Learn about “Spices 1, 2, 3” - a valuable rundown on spices you need to cook a hearty Indian meal and where to find them

- Practice Indian cooking techniques and learn tips and tricks;

- Enjoy eating one of the best six-course Indian Feast ever!

After the class, you will come away with knowledge on how to easily prepare your delicious curries, Dals, and bread. We hope this will then motivate you to add a wholesome, healthy Indian way of cooking to your home-cooked, fresh meals.

This class will also give you the confidence to be familiar with spices and lentils that you can use when cooking other dishes and cuisine.

On the menu (Subject to change):

- Masala Dosa (Lentil Crepe with potato filling and coconut chutney)

- Appe (Savoury Donuts) with lentil & tomato chutney

- Sambhar (Lentil Stew)

- Zucchini Pachadi (Yogurt Dip)

- Beans Poriyal (Dry beans dish)

- Tamarind Rice

If you are doing a group booking for six, we can change the menu as per your requirement. We also cater to food intolerance, so let us know if you cannot have one of the dishes below and we will arrange something else for you.

Please note:

- This is not a 100% hands-on class.

- All the vegetables etc will be chopped so there will be minimal handling of common ingredients

- This course is suitable for people who are gluten intolerant, vegan, and/or vegetarian.

- In unforeseen circumstances should we have to reschedule the class, we will notify you in advance and give you new dates to choose from.