Cooking Class: Plant-Based Indian Dishes

In this interactive cooking class with Chef Mike, you'll learn to make a spread of Indian dishes that are completely vegan. To begin, you'll make laccha, a rustic flatbread with onions, tomatoes, and cucumbers. Then you'll learn how to make butter-chicken inspired curry with mushroom and tofu. Up next is a warm rice dish coconut milk and spices, followed by a rich red lentil dal dish. For dessert, top off this vegan feast with almond burfi, similar to "fudge" with maple syrup and cardamom.


This menu is fully vegan, gluten-free and free of refined sugar


With red onions, tomatoes, cucumbers, lemon and cumin

Creamy Mushroom and Tofu Curry

With tomatoes, cashews, coconut milk and spices

Vegetable Basmati Pulao

With onions, carrots, peas, coconut milk and spices


Red lentil dal with tomatoes, vegetable stock, coconut milk and spices

Almond Burfi

Classic fudge with almond flour, butter, maple syrup, coconut oil and cardamom

  • Minimum Guests 2
  • Maximum Guests 4
  • Event Duration 2 hours
  • Activity Level
    Activity Level
  • LabelsCouples, Vegetarian, Vegan, Gluten Free, Indian
  • This is a BYOB venue and alcoholic beverages are not available for sale. You are welcome to bring beer and wine to enjoy during class.

Classpop! Guest Reviews for other experiences with Chef Mike

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15 Feb 2024

He was so friendly and informative! I had so much fun in the class

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15 Feb 2024

Chef Mike is amazing! We got so many interesting insights about Thai cooking and he also mentioned a ton of vegan replacements for all ingredients. +1 for this class!

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12 Feb 2024

A really fun and informative class! Chef Mike was a friendly and knowledgeable teacher. I always thought sushi-making would be really difficult but Mike had us all rolling like pros!

CAD $ 115 Per person

all-inclusive: 2-hour class, meal and taxes.

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Event location: Toronto

Chef’s Place


Exact location is provided after booking.

Meet your chef

Chef Mike
Chef Mike Verified chef

Chef Mike has experience concocting a wide range of ethnic cuisines, including Thai, Indian and Ethiopian options. For the past five years, he has led a variety of cooking workshops, but his specialty lies in crafting ethnic plant-based dishes. Chef Mike has worked in corporate test kitchens for Walmart and Campbells, and he even worked as an on-call assistant to the chef of the Canadian Prime Minister. He is eager to impart his worldly knowledge unto aspiring chefs.

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