Indian Vegetarian Cook-Along: Weeknight Curries with Anu

videocamLIVE STREAMING

With DIY craft kit delivered to you

A cook-along series for busy weeknights — modern, plant-based Indian cooking made easy and confident.



1 hour

Class size 1 to 10 (public dates), 1 to 50
  $39
Virtual Team Building Activities
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Online Classes
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Food & Drink
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Cooking
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Indian Cooking Experience Gifts
How it works


Book or Request your preferred time
We'll send a ClassBento Box to you (a craft kit with what you'll need). Shipping is free, and you'll get your box delivered in time for your class. We ship nationwide.
Enjoy the online class - after booking, you'll get a link to join the interactive class.
Craving a proper Indian curry, or just looking for fresh ideas to add to your weeknight cooking? This live online cook-along is exactly what you need. Each session we cook one dish together, just the curry, ready in about an hour. Log off, sit down, dinner is served. Have some rice or bread ready on your side and you're set.
This is about modern, home-style Indian-inspired cooking, the kind of food I actually cook on busy weeknights. It's lighter, practical and designed to fit into everyday Australian kitchens. Some dishes are rooted in Indian home cooking, others are my own modern twists, like silverbeet tostadas inspired by Indian flavours, or a comforting mung bean curry served simply with toast instead of rice.
Choose your menu
  • Spinach Dal: greens with split lentils, delicious and nutritious
  • Baingan Bharta (Smoky Eggplant Mash): a traditional smoky eggplant dish, given a protein boost with kidney beans or chickpeas
  • Cabbage & Brown Lentils: trust me, you'll keep wanting more
  • Crispy Chard & Chickpea Tostada: great for fussy eaters
  • Mung Bean Curry (Usal): the home version of Misal, warming spices, crunchy toppings. A Maharashtrian staple that surprises everyone who tries it.
  • Palak Paneer or Tofu: homestyle spinach curry, no heavy cream
  • Peas & Paneer or Tofu Curry (Matar Paneer): tomato-based, warm and comforting
  • Kidney Bean Curry (Rajma): thick, wholesome, North Indian classic. Great for batch cooking.
  • Chickpea Curry (Chana): thick, wholesome, North Indian classic. Great for batch cooking.
  • Tangy Lentil & Vegetable Soup (Sambar): sambar powder, seasonal vegetables, served with toast
  • Spiced Brown Lentil Soup: hearty tomato-based soup with veggies, great for batch cooking
  • Rice & Lentil Porridge (Khichadi): mild and comforting
  • Semolina or Quinoa Pilaf (Upma): loaded with colourful vegetables
  • Egg Curry: bold spiced tomato-onion gravy with boiled eggs, tofu swap available
Most dishes are naturally vegan. Dairy appears in some recipes, with tofu swaps always available. The majority of the menu is also gluten free. If you have specific dietary needs, send me a message before booking and I'll make sure the session works for you.
Why you'll love it
  • No oily or creamy takeaway-style curries
  • Fresh, lighter Indian-inspired meals you can repeat at home
  • Beginner-friendly techniques that build confidence with spices
  • Smart shortcuts for weeknight cooking
  • Dishes ready in about an hour
  • All vegetarian, mostly vegan-friendly, largely gluten-free
How it works
Pick your dish: choose an open slot and tell me what you'd like to cook. I'll confirm the dish and send you everything you need before the session.
Follow the schedule: a handful of dates each month have a set dish published in advance, great if you're planning around family preferences or booking a series. Send me a message to find out what's coming up.
Cook along live. Dinner is ready as we finish.
What you'll get in your craft kit
You'll receive the recipe card before the class with the full ingredient list. If you have any questions about ingredients, just message me.
Each dish has its own spice profile. Some use a simple set of everyday spices, others call for something more specific like tamarind or a regional spice blend. Most everyday ingredients are available at your regular supermarket. Less common ingredients are available at your local Indian grocery store.
Optional add-ons at checkout:
Dry ingredient pack, single class ($35): spices and dry goods for that specific dish. Depending on the recipe this might include whole lentils, dried beans, tamarind and spices. Fresh produce, dairy and frozen ingredients are not included. You'll source these yourself. Delivered before your class.
Dry ingredient pack, 3 classes ($55): same as above but for three dishes packed in one box. Best value if you're booking multiple sessions. One delivery, three classes sorted. Dishes need to be confirmed in advance so the right ingredients can be packed.
Indian Spice Box ($50): a traditional Indian steel spice box, the kind you'll find in every Indian kitchen. A great starting point for your Indian pantry.
Knowledge required
  • Beginners and plant-based eaters looking for simple, delicious meals
  • Anyone wanting to incorporate more vegetarian dishes into their weekly routine
What you'll need
  • Apron
  • Enthusiasm
  • Prep may be required for some recipes, although the idea of this class is that you do not need more than an hour to create a delicious Indian meal.
  • Ingredients - check the recipe card
Standard kitchen kit (nothing fancy required):
  • 1–2 medium saucepans with lids
  • Chopping board and knife
  • Grater (for ginger)
  • Garlic press (optional)
  • Blender or food processor (optional, depending on the recipe)
  • 1–2 wooden spoons
  • Bowls or plates for prepped ingredients
  • Occasionally: a soup ladle or tongs for serving
Add-ons available for this class
  • Indian Spice Box (steel masala dabba, 7 spices) ($50)
  • Dry ingredient pack ($35)
You can add these when you book (optional).
Verified reviews

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Your teacher

Anu Indapurkar
Anu Indapurkar

5.0 (81)
female Women-owned

Growing up in India, I initially had reservations about cooking, viewing it as tied to traditional gender roles. However, surrounded by the rich flavours and vibrant colours of Indian cuisine, I developed a love for cooking and sharing meals, inspired by my Mum's recipes and her emphasis on incorporating more vegetables into traditional recipes, instilling in me a deep appreciation for wholesome, nutritious food.
While my roots lie in traditional Indian cooking, my culinary journey expanded when I relocated to Australia 15 years ago. Exposed to a melting pot of cuisines, I found inspiration in blending traditional recipes with modern influences. Whether it's crafting comforting one-pot wonders like dal soup or experimenting with innovative twists on classic dishes like air-fried pakoras, and puff pastry samosa, cooking became my creative outlet and a way to express my rebellious spirit.
My approach to cooking values simplicity, practicality, and creativity, prioritising the use of fresh, seasonal produce while also embracing the convenience of store-bought ingredients to sustain a demanding lifestyle. I strive to strike a balance, ensuring that my dishes are not only delicious and healthy but also simple to put together.
I am here not just to share the recipes; but equally want to help foster a community of passionate, intuitive cooks, infusing spices in their day to day and promoting mindful eating practices.
Beyond the kitchen, I lead an active lifestyle, work full time and find myself to be very fortunate to be able to live in one of the most beautiful cities in the world. Having met my husband in Sydney, we bonded over our love for food, wine, running, cycling, camping, traveling and reading. With the support of my Australian family and friends, many of whom have been my enthusiastic guinea pigs turned cheerleaders, I'm excited to share my passion for Indian plant based cuisine with the world.
Virtual Team Building Activities
•
Online Classes
•
Food & Drink
•
Cooking
•
Indian Cooking Experience Gifts

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