Vegan Indian Street Food

Rated 4.50 out of 5 based on 2 customer ratings
(2 customer reviews)

From: £139.00

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Street food is a big part of Indian culture, and savouries (known as chaat) from roadside stalls and carts can be just as delicious and moreish as anything you would find in a restaurant.

The range of breads and spices that make up traditional chaat are well suited to a varied vegan diet. Our workshop shows you the old methods, and how they intertwine into the modern Indian street food we know and love today.

Recipes we are likely to make include:

  • Khatte Meethe Toor Ki Daal
  • Baingan Aloo
  • Luchi
  • Ragda
  • Channa Masala
  • Papri
  • Golgappas

Above recipes are subject to availability of ingredients.

We want you to truly love your cookery experience with us, so here is a little more information about how the day will run – that way the only thing you need to think about is having a great time!

What to expect… Read more

Additional information

Time and dietary info

Times: 9.45am – 3.30pm

2 reviews for Vegan Indian Street Food

  1. Rated 5 out of 5

    Jo Roberts (verified owner)

    From the start to finish, I thoroughly enjoyed the day. Nina and Sumita were very experienced and confident teachers and great fun! The whole group was friendly and we all mucked in and made lots of different delicious food which looked stunning too. We certainly ate well and there were lots of lovely leftovers to take home. Steven from the Veg Society really looked after us well and I look forward to doing another course. The take home folder of recipes is really impressive with more yummy things to try! I highly recommend the Vegetarian Cookery School.

  2. Rated 4 out of 5

    Nuala Wilson

    This full day course was a great introduction to cooking vegan Indian food. The two tutors were a wonderful double-act, explaining, demonstrating, helping and entertaining the group. They demonstrated basic techniques whilst cooking a range of dishes for our first meal of the day. Each group member was then given a dish to cook, with plenty of help on offer if it was needed. All the food was then arranged on the table for us to tuck in. Leftovers were popped in boxes and we all left full, happy and inspired to cook the recipes we were given.

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