Indian Vegetarian Sharing Plates Class: My Home Favourites

Comforting Indian vegetarian home cooking: bold flavours, simple techniques, all full of heart.


Anu Indapurkar
Anu Indapurkar
5.0 (89)

3.5 hours Location Neutral Bay Class size 1 to 5 (public classes), 6 to 20   $130 ($150 per class surcharge applies for private classes)
With over 300 million vegetarians in India, the country's culinary landscape is full of plant-based meals packed with flavour, comfort, and culture. Some of my most vivid food memories come from the everyday Indian home kitchen: onion bhaji on a rainy afternoon, beetroot cutlets made from whatever was left in the fridge and some stale bread, and green peas curry on the days the whole family sat together peeling pods. Simple, unplanned, and somehow always the most satisfying food.
This class is my way of sharing those dishes and those memories with you. This menu is naturally plant-based. 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.
In this class we'll make:
  • Onion Bhaji: crispy spiced fritters, air-fried and full of flavour
  • Beetroot Cutlets: pan-fried patties with a fresh twist
  • Green Peas Curry: a cosy, warmly spiced curry to complete the spread
  • Peanut Chutney: rich, nutty and deeply satisfying
See menu with images here.
A small-group class in my home kitchen, limited to just 4 guests.
With so few of you, it's personal: ask as many questions as you like, then sit down together to enjoy what you've cooked.
Note: Minimum of 4 guests per class. If we don't reach 4 by 3 days before the class, I'll be in touch 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.

Upcoming dates for Indian Vegetarian Sharing Plates Class: My Home Favourites

Times are Sydney time. Dates and prices as of 27 Oct 2026, 10:25pm; availability and price are confirmed live when booking on this page.

2 upcoming dates between 15 Nov 2026 and 12 Dec 2026.

  • Sun 15 Nov 2026, 2pm-5:30pm
  • Sat 12 Dec 2026, 2pm-5:30pm
What you'll get
  • Full demonstration with more hands-on time in a group of just 4
  • Nibbles on arrival
  • A sit-down meal of everything cooked in class
  • A sweet treat to finish
  • A glass of bubbles
  • Printed recipe handouts to take home
Knowledge required
All classes are beginner-friendly.
What to bring
Just yourself, and a container to take any leftovers home.
Add-ons available for this class
  • Tamarind Sauce ($10)
  • Green chutney ($10)
  • Snack Pack ($5)
  • Indian Spice Box (steel masala dabba, 7 spices) ($50)
You can add these when you book (optional).

FAQ

Can you cater for dietary requirements?
Yes, we can cater for vegetarian, vegan, gluten free and dairy free. Let us know your requirements before or after booking. If you have a food allergy or need a strictly gluten-free meal for coeliac disease, please message us before booking.
Location

Neutral Bay, NSW

Exact location is masked for privacy. You'll automatically get the specific address after booking.

Your teacher can also travel within 50 kms of Neutral Bay, to a venue of your choice for a private class.

Indian Vegetarian Sharing Plates Class: My Home Favourites location
Your teacher

Anu Indapurkar
Anu Indapurkar

5.0 (89)
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.
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