Indian food has always been a popular option amongst both vegan and vegetarians. However, for a large number of food outlets it still remains the old style flocked wallpaper menus despite the fact the cuisine has changed dramatically in large cities throughout India.
New ingredients throughout India are celebrated and expanded beyond their traditional limits and old style heavy oil and spiced masala are replaced with olive oil and other Mediterranean ingredients and international spices.
The nouveau Indian lighter cuisine menu will come to some as a surprise and a refreshing change from the all too familiar traditional menus. Our seasonal menus include pomegranate paste aubergine, olive and rosemary chutney soufflé, sun dried tomato, basil and chilli dosa style crepes, fennel coconut and lemon myrtle panir and the line up continues with a real contemporary twist of flavours. This is Indian cuisine with a very different flair and designed to impress.
This workshop is suitable for both vegan/vegetarian preparations and, seasonal adjustments are made.