Discover the depth, color, and aroma of vegetarian Indian cooking in our immersive class, “Vegetarian Indian Cuisine” with Chef Judith.

First we will start with an extensive spice identification lesson and then we’ll prepare Chana Masala, a well-loved chickpea stew simmered in a fragrant tomato-based sauce layered with toasted spices. You’ll master techniques for blooming spices, building flavor in stages, and achieving the perfect balance of heat, acidity, and depth.

Next, we’ll create Spiced Baby Eggplants, cooked until tender and infused with aromatic seasonings that highlight their creamy texture. We’ll also prepare Bhindi Ladyfingers (Okra in a Spiced Tomato Sauce), learning how to cook okra properly to preserve its delicate texture while coating it in a vibrant, tangy masala.

Fragrant Basmati Rice completes the meal, providing the perfect foundation for soaking up the richly spiced sauces.

This class is a celebration of India’s extraordinary vegetarian heritage—where spices transform humble ingredients into deeply satisfying, authentic dishes. You’ll leave with new confidence in working with spices and the skills to recreate a flavorful Indian vegetarian feast at home.