South Indian Classics: Vegetarian Cooking Class

Nourishing South Indian home cooking. Three volumes, three menus. Naturally plant-based and gluten-free.



3.5 hours Location Neutral Bay Class size 1 to 5 (public classes), 8 to 20   $130 ($150 per class surcharge applies for private classes)
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.
See our menu here.
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
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 the class hasn't reached 4 guests by 3 days before, 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 South Indian Classics: Vegetarian Cooking Class

Times are Sydney time. Dates and prices as of 27 Oct 2026, 9:33pm; availability and price are confirmed live when booking on this page.

2 upcoming dates between 16 Jan 2027 and 13 Feb 2027.

  • Sat 16 Jan 2027, 2pm-5:30pm
  • Sat 13 Feb 2027, 2pm-5:30pm
What you'll get
    • Full demonstration with more hands-on time in a smaller group
    • A sit-down meal of everything we make together
    • 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. All ingredients and equipment are provided. You're welcome to bring a container if you'd like to take home any leftovers.
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.

South Indian Classics: Vegetarian Cooking Class location
Verified reviews

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Recent reviews of South Indian Classics: Vegetarian Cooking Class

  • 4/5 from Stephanie Taylor, attended Jul 2026: The class was lots of fun and Anu was a wealth of information but the facilities at the community centre let us down. The heat distribution from the ovens and gas stove tops were hit and miss which made it difficult to cook our food. It was such a shame but the class was very good.
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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