Masterclasses offer in-depth explorations of food topics, presented by experts and accompanied by demonstrations and tastings.

We talk a lot about spices in Indian food, but lentils are where the real story lives. This educational, hands-on workshop by Shilpa Kotamarthi is about slowing down and paying attention to these too often overlooked legumes.

We’ll learn about the many varieties of lentils - Mung, Toor, Pigeon, Green Gram, Bengal Gram, Urads - and how the cooking of South India has evolved to incorporate them into a dizzying array of preparations that move between humble daily meals and layered, complex dishes. 

This in-depth Masterclass focuses on the many uses of this single ingredient. We will explore the origins, processes, techniques and nuances surrounding this nutritious and versatile pulse. This class will be especially valuable for those following a plant-based diet, or who just wish to limit animal protein and want to add lentil dishes to their repertoire. 

We will then apply what we've learned by making fresh dosas together  - learning the art and science behind fermenting the perfect batter - which we will enjoy along with Kothimbir lentil salad - hearty, herbaceous and a staple dish during festivals and special meals in the southern state of Karnataka - as well as a sweet lentil-based dessert!

Dosas & Chutneys

Thin, savoury crepe-like breads that come in many shapes and sizes and are perfect for absorbing juices and chutneys. 

Kothimbir Salad

Soaked moong dal tossed with a carrot slaw, chilies, lime and topped with tempered lentils.

Sweet Lentil Dessert

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