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Masterclass: Plant-Based Regional Indian Cuisine

Discover the incredible diversity of India’s culinary traditions in this immersive plant-based cookery class. Together, we will explore the rich diversity of flavours and cooking styles found in different parts of India, including Goa, Mangalore, Mumbai, and Delhi/Kolkata—each region offering its own unique approach to spices, vegetables, and vibrant plant-based dishes. Guided step by step, you’ll cook a colourful spread of dishes designed for sharing, while learning essential techniques, spice blends, and family-inspired tips to bring authentic Indian flavours to your own kitchen. This masterclass offers a wonderful opportunity to discover the depth and variety of plant-based Indian home cooking while learning techniques you can easily recreate in your own kitchen. Sample Menu Rajma (North India) Red kidney beans slow-cooked in a rich tomato and spice gravy. Chickpea Gassi (Coastal Karnataka – Mangalorean Cuisine) A fragrant chickpea curry made with roasted spices and coconut. Goan Batata Bhaji A simple potato dish flavoured with turmeric, mustard seeds, and green chillies. Shorshe Begun (Bengal) Soft aubergine slices cooked in a bold mustard sauce. Ajwain Paratha Flaky whole-wheat flatbreads flavoured with aromatic carom seeds. What to expect Step-by-step guidance throughout the class Learn authentic regional Indian cooking techniques Discover how to balance spices and flavours Enjoy the dishes together at the end of the session About the Chef Radhika is a dynamic culinary...