Indian Delights: Southern Vegetarian

South Indian vegetarian favorites galore.

What will I learn in this class?
South Indian cuisine is distinguished from the north by a greater emphasis on coconut, lentils, tamarind and curry leaves.

Participants will observe the instructor prepare an eight-course meal followed by lunch.

All recipes will be provided to participants. Please inform the instructor of any dietary restrictions.

Sample Menu

• Butter dosa:  crispy fermented rice and lentil batter crepes
• Vegetable and lentil soup
• Potato and onion curry
• Lentil fritters
• Coconut chutney
• Lemon rice
• Masala chaas: yogurt-based drink
• Rava kasari: semolina pudding

Who teaches this class?
Hema Parekh is a certified teacher, nutritionist, culinary consultant and author of several cookbooks, including “The Asian Vegan Kitchen” and “The South Indian Vegetarian Kitchen.” Over her 25-year career, she has cooked for visiting heads of state and royalty.

• Mar 2
• 10:30am–1pm
• Nearest station: Ebisu Station
• Class is held at the instructor's residence
• ¥9,900
• Cancellation deadline: Feb 21
• An enrichment program registration fee of ¥3,500 is applied to non-Connections members.