The riches of India

Indian cuisine is the world’s greatest argument that plant-based eating is not a sacrifice; it is an abundance. Home to the largest vegetarian population on earth, a 5,000-year tradition of spice cultivation, and a culinary philosophy built on depth, balance, and generosity, India offers more variety in its plant-based cooking than most cuisines offer in their entirety.

This workshop is built around the most transformative technique in Indian cooking: the tadka (tempering spices in hot oil) and the art of building a masala base. Once you understand these two fundamentals, you hold the key to hundreds of Indian dishes. You will grind fresh spice blends, cook a dal from scratch, prepare a rich tomato-based curry, and make a naturally gluten-free accompaniment, since rice and lentils have always been India’s true staples, long before wheat naan entered the picture.

The result is a meal that is as nourishing as it is aromatic, rooted in one of the world’s most sophisticated cooking traditions and entirely at home on any table.

Example menu

• Starter: Masoor dal shorba with fresh coriander & lime | Baked samosa with phyllo dough
  
• Main: Tofu Butter Masala (Butter Tofu Paneer) | Palak Tofu Paneer (Tofu in Spinach curry)
  
• Side: Cardamom basmati rice | Butter Naan with herbes
  
• Dessert: Mango Burfi | Mango Sheera (Mango Semolina Pudding) | Mango Lassi
  

What is provided:

• Apron for the workshop
• All the kitchen equipment
• All the ingredients
• Recipes in printed and digital versions

What to bring:

• Comfortable clothes and shoes
• Leak-proof containers (at least three 1L containers) to take your culinary creations home

Useful info:

• Address: 8 rue Charles Brunellière, 44100 Nantes
• How to get here:
  • Access by tram: stop Chantier Naval
  • Access by road: Directions Google Maps