Indian Vegetarian Street Food

Delve into the spice-rich world of Indian cooking.

Students learn how to prepare an array of classic Indian veggie dishes, from ingredient and spice prep to the cooking process itself, while asking questions along the way.

After the instructor has prepared all seven courses, students will sit down to sample the results—along with a drink and dessert.

Please inform the instructor of any dietary restrictions.

Sample Menu

  • Aloo tikki (potato and spice crispy snack with coriander chutney)
  • Chole bhature (Punjabi chickpeas curry with fried puffed bread)
  • Pau bhaji (Mumbai vegetable curry with soft bread rolls)
  • Paneer kathi roll (cheese- and vegetable-stuffed wrap from Kolkata) 
  • Dahi dhalla (deep-fried lentil fritters dunked in yogurt and smeared with cumin and sweet tamarind sauce)
  • Masala chai
  • Onion  bhaji (onion fritters with chutney)

Hema Parekh is a nutritionist, chef and author with several cookbooks on Indian and Asian vegetarian and vegan cuisine to her name. She has taught Asian cooking at the Club and elsewhere in Tokyo for many years. She has also cooked for visiting heads of state and members of the imperial family.


  • Oct 11
  • 10:30am–1pm
  • Off-site (nearest station: Ebisu)
  • ¥9,990
  • Non-Connections members are charged an additional registration fee of ¥3,500 (waived for Connections members).
  • Cancellation deadline: Oct 4
  • Contact the Connections Office about class availability after registration has closed.