Vegetarian Flavors of South India

Learn quick and easy ways to prepare unique and popular southern Indian dishes at home.

The multicourse meal features dosa rice and lentil crêpes, potato and onion curry, vegetable sambar, dal vada-spiced lentil fritters, coconut chutney, lemon rice noodles, masala chaas-spiced yogurt and rava kesari semolina pudding.

Students later enjoy the dishes for lunch.

Instructor: Hema Parekh
Hema specializes in Indian and Asian vegetarian cooking. The author of several cookbooks, including The Asian Vegan Kitchen, she is a highly experienced, certified teacher, nutritionist and culinary consultant who is dedicated to using fresh ingredients, herbs and spices to create healthy, flavorful food.


  • Mon
  • Mar 4
  • 10:30am–1pm
  • Meeting point: Ebisu Station
  • Class fee: ¥7,500
  • Materials fee: ¥1,000
  • Cancellation deadline: Feb 25