Masterclass - Vegan Southern Indian Cuisine

Vegan Southern Indian Cuisine

Date and Time

Saturday 16th July 2022

12:00pm - 4:30pm

Cost

Single workstation: £125 / Double workstation: £230 inclusive of VAT. All proceeds help fund our community meal service which continues to provide free nutritious, tasty meals to households struggling to access food.

Location

Made In Hackney, Liberty Hall (black & white building by the common), 128 Clapton Common, Spring Hill, Clapton, London, E5 9AA, UK

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The Event

Nishma Shah of award-winning vegan educators & caterers Shambhu's will teach you how to make a healthy and delicious South Indian dosa meal - which happens to be gluten-free - and show you how to include a mix of highly nutritious and delicious pulses in your diet...

At this masterclass you will :

  • Learn how to make a versatile wholesome split pigeon pea (tuver/toor daal) sambharalso known as daal which can be batch cooked
  • Learn how to flavour the sambhar using a combination of particular spices to enjoy as a hearty soup or with masala dosa or otherwise with rice to create a Gujarati dish
  • Learn how to make a thin dosa using a fermented red rice and split urid bean batter.
  • Learn how to make the classic potato-based masala for a masala dosa
  • Learn how to make some delicious chutneys & dips: mint raita, coconut chutney and onion & tomato chutney
  • Learn how to make the universal favourite: onion bhajia, but healthier baked versions without compromising on the awesome taste
  • Have the opportunity to ask Nishma questions
  • Enjoy a delicious vegan lunch
  • Receive an easy-to-follow recipe sheets provided to recreate the dishes again and again at home

About the chef: Nishma Shah

Nishma Shah is founder and chef of award-winning ethically-conscious London-based plant-based food business, Shambhu’s. She provides plant-based catering and teaches plant-based cookery in a number of settings, drawing from her Indian and Kenyan culinary roots with the aim of showing how delicious, varied and nutritious plant-based food can be. She has been a masterclass teacher for Made In Hackney for over 5 years and has also taught plant-based cookery for many other organisations, both in the UK and abroad.

Refunds/transfers: we require a minimum of 7 days' notice for any cancellations or transfers once you have booked onto a class to enable us to try to resell your ticket.

Note: Please understand our charity needs time to enable us to try to resell your tickets as we rely heavily on the income generated. You are also welcome to give your ticket to a friend or family member in case of last minute illness (just email classes@madeinhackney.org to let us know). If the workstation you require (single or double) is not available, please let us know as we may be able to accommodate.

Vouchers: To redeem a voucher purchased on our site, please contact us to book a place. If contacting us by email please attach your voucher. If telephoning, have your voucher to hand so you can quote the voucher number.

For information: classes@madeinhackney.org / 020 8442 4266 / WhatsApp message +44 07833685894

Allergen Alert
Made In Hackney uses cereals containing gluten namely: wheat (spelt and khorasan wheat), rye, barley, oats; peanuts; all other nuts; sesame; all other seeds; soybeans; celery and celeriac; mustard; sulphur dioxide/sulphites; lupin; tomatoes and other allergens in it's classes. Our food is freshly prepared in our busy cookery school kitchen that handles allergens, so we cannot guarantee that our food and drinks are allergen-free. Even in classes where these ingredients are not being used, they will be on site in our store rooms and our equipment will have previously come into contact with them. Participants attend at their own risk.