Masterclass - Vegan Southern Indian Cuisine

Vegan Southern Indian Cuisine

Date and Time

Saturday 14th October 2023

11:00am - 3:00pm


Ticket £100 inclusive of VAT. When you buy a Made In Hackney cookery class you enjoy an enriching culinary experience and help us fight hunger in our community.


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

The Vegan Southern Indian Masterclass is an exploration of heritage Southern Indian cuisine that has rarely been seen outside of family homes. Chef Nishma Shah - of award-winning vegan educators and caterers Shambhu's - will bring authentic moments to the plate with deep flavours.

This class is suitable for skilled chefs looking to add vegan alternatives to their knowledge base as well as novice and experienced home cooks interested in plant-based cooking. 

The class journey:

  • Start this experience sampling delicious chutneys & raita, while learning the stories behind these dishes and Southern Indian Cuisine
  • Learn the technique that is the heart of Indian cooking: tempering or blooming spices (and in some instances herbs, chilis, ginger, or alliums like onion or garlic) to get the most flavour out of them
  • Learn how to make a versatile wholesome sambhal, that can be batch cooked and save you time and money while being delicious, healthy and nutritious
  • Learn how to make the classic dosa filling: potato masala
  • Learn how to make a thin dosa using fermented red rice and split urad bean batter
  • Learn how to  make a baked version of the universal favourite: onion bhaji
  • Enjoy chatting with like minded people during an alfresco vegan lunch in our kitchen garden
  • Top off the experience with the stunning views across leafy Clapton Common as you cook and learn
  • Easy-to-follow recipe sheets provided to recreate the dishes again and again at home

This class will be a mixture of practical cooking, demos and time to ask questions. We are now returning to 'family style' cooking with everyone cooking and sharing workstations. This creates more of a communal and interactive experience, working together as a team. All ingredients and equipment needed for the class are provided.

About Nishma Shah

Nishma Shah is founder and chef of award-winning ethically-conscious London 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 6 years and has also taught plant-based cookery for many other organisations, both in the UK and abroad.

Vouchers: To redeem a voucher purchased on our website, please contact us via email:

Refunds/transfers: Please understand our charity needs time to resell your tickets as we rely heavily on the income generated by our fundraising classes. We require a minimum of 14 days' notice for any cancellations or transfers once you have booked onto a class.You are also welcome to give your ticket to a friend or family member in case of last minute illness (just email to let us know).

Note: This is a fundraising class and the proceeds help us fight hunger in our community. At Made In Hackney we believe access to good food is a human right - not a privilege. If you would like to learn more about our work, please click here.

For information: / 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.