South Indian Classics: Vegetarian Cooking Class

South Indian cooking is one of the most comforting and nourishing regional cuisines in India and one of the least explored beyond dosa. Warming, naturally plant-based, and mostly gluten-free, it's the perfect cuisine for the cooler months. This series takes you through three volumes of South Indian home cooking, each with a completely different menu. Each volume stands alone. Drop into any one, or work your way through all three. My goal is simple: to make Indian vegetarian food feel approachable and doable in everyday Aussie kitchens. I share tips, shortcuts, and fresh ideas to help you cook confidently with Indian spices and ingredients, without spending hours in the kitchen. All dishes across this series are naturally vegan. Almost everything is gluten-free. The one exception is the puff pastry samosa in Vol 2, and a gluten-free alternative is available on request.Vol 1: Steamed Rice & Lentil Cakes and More One batter. Three completely different dishes. This is where South Indian cooking starts to make sense.

• Idli: soft, fluffy steamed cakes made from fermented rice and lentil batter
• Sambar: warmly spiced lentil and seasonal vegetable stew, slightly tangy
• Mini Idlis with Podi: flavour-packed bites tossed with podi chutney and curry leaves
• Appe: golden, crispy savoury bites, soft on the inside
• Mint-Coriander-Coconut Chutney: fresh and vibrant

Vol 2: Dosa and More The same fermented batter becomes a crispy dosa and a thick uttapam. The same spiced potato filling goes into both, and also into a puff pastry samosa, which isn't South Indian but shows how one masala can travel across completely different dishes and traditions.

• Masala Dosa: crispy rice and lentil crepe with spiced potato filling
• Puff Pastry Samosa: the same spiced potato filling, a completely different form
• Cheese Onion Uttapam: thick, topped savoury pancake from the same dosa batter
• Coconut Chutney: fresh and cooling

Vol 3: More Dosas Most people think dosa means one thing. This class shows otherwise. Three completely different bases, mung bean, red lentil, and besan, each with its own flavour, texture, and protein. A whole new way to look at a dish you thought you knew.

• Mung Bean Dosa: light, protein-rich, with a distinct flavour of its own
• Besan Chilla: omelette without eggs, made from chickpea flour, crispy and earthy
• Red Lentil Dosa: soft, wholesome, and deeply satisfying
• Cabbage Poriyal: simple South Indian stir-fry with mustard seeds and curry leaves
• Tomato-Peanut Chutney: tangy, nutty, and full of flavour

Classes are held at Anu's home in Neutral Bay or at North Sydney Community Centre. Date, menu, and location can be selected at the time of booking. Note: Minimum of 2 guests per class. If we don't meet the minimum, I'll be in touch at least 3 days ahead to reschedule. For private events and cooking parties, get in touch — I bring the ingredients, you bring your friends, and we can customise the menu for your event.

• Full demonstration with partial hands-on experience
• A sit-down meal of everything we make together
• A sweet treat to finish
• A glass of bubbles
• Printed recipe handouts to take home

Read more details