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.