Vegan Southern Indian Cuisine

This class is suitable for skilled chefs looking to add vegan alternatives to their knowledge base as well as novice and experienced home cooks interested in plant-based cooking. 

The class journey:

• Start this experience sampling delicious chutneys & raita, while learning the stories behind these dishes and Southern Indian Cuisine
• Learn the technique that is the heart of Indian cooking: tempering or blooming spices (and in some instances herbs, chilis, ginger, or alliums like onion or garlic) to get the most flavour out of them
• Learn how to make a versatile wholesome sambhal, that can be batch cooked and save you time and money while being delicious, healthy and nutritious
• Learn how to make the classic dosa filling: potato masala
• Learn how to make a thin dosa using fermented red rice and split urad bean batter
• Learn how to  make a baked version of the universal favourite: onion bhaji
• Enjoy chatting with like minded people during an alfresco vegan lunch in our kitchen garden
• Top off the experience with the stunning views across leafy Clapton Common as you cook and learn
• Easy-to-follow recipe sheets provided to recreate the dishes again and again at home

This class will be a mixture of practical cooking, demos and time to ask questions. We are now returning to 'family style' cooking with everyone cooking and sharing workstations. This creates more of a communal and interactive experience, working together as a team. All ingredients and equipment needed for the class are provided.