Vegan Indian Cooking Class

Sydney's most-loved vegan Indian cooking class — 500+ five-star reviewsThis isn't vegan food built around fake meat and processed substitutes — it's the real, traditional plant-based cooking that's been part of Indian kitchens for generations. Bhavna Kalra Shivalkar has spent over a decade showing Sydneysiders that Indian vegan food doesn't need to imitate anything. Lentils, vegetables, rice, and spices, cooked properly, are the whole point — not a stand-in for meat.This four-hour, fully hands-on class has you cooking side-by-side with Bhavna, learning the techniques and stories behind each dish, drawn from her own upbringing in Mumbai. She also runs Sydney's popular Little India food tours in Harris Park — so what you're getting is authentic, generations-deep knowledge of vegan Indian cooking, not a Western reinterpretation.You'll cook a six-course, entirely plant-based feast, made from whole ingredients only — no mock meats, no processed substitutes, nothing standing in for something it isn't. Just dals, vegetable curries, rice, and bread, built the way Indian households have always made them.Dishes typically include:Protein – Pindi Chole (chickpea curry) or Rajma (kidney beans) Lentils – Methi Dal or Dal FryRice – Lemon & Peanut Fried Rice or Corn Pulao Or vegetable pulao Vegetable – Mushroom Korma or a seasonal vegetable curryBreads - Pooris OR ParathasRaita – Corn OR beetroot Raita

• All ingredients and recipes
• Materials provided
• Sit down lunch or dinner after the workshop
• Nibbles to eat before the class and a warm cup of herbal Tea

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