Cooking Class: Explore Indian Spices
Dive into Indian cuisine and explore the world of spices in this hands-on cooking class.
Begin the class by making a tofu tikka masala, seasoned with aromatic ginger, garlic and a range of Indian spices. Next, you'll learn how to make fluffy basmati rice flavored with smoky cumin. Next, you'll roast potatoes and cauliflower to make a vibrant aloo gobi. Make homemade parathas, a flaky South Asian flatbread made with ghee and seasoned with fresh parsley and garlic. Use a plant-based yogurt to make a refreshing cucumber and mint raita to serve on the side. For dessert, enjoy rasmalai, dumplings in a creamy sauce sweetened with cardamom syrup and topped with crunchy pistachios. Book your spot today!
MENU
Tofu Tikka Masala
With tofu, tikka masala sauce, ginger, garlic and spices
Cumin Basmati Rice
With basmati rice and cumin
Roasted Aloo Gobi
With potatoes, cauliflower and Indian spices
Homemade Garlic and Parsley Parathas
With flour, garlic, parsley and ghee or oil
Plant-Based Mint and Cucumber Raita
With cucumber, mint, plant-based yogurt and spices
Rasmalai Cake
With cardamom syrup, plant-based milk and pistachios
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 2
- Maximum Guests 3
- Event Duration 3 hours
- Activity Level
Activity Level
- Labels Vegan, Vegetarian, Bread Making, Indian, Asian, Fun
Outside Reviews for Chef Léa
Silvia
23 Feb 2026
Chef Léa is a skilled plant-based chef trained in France, with international experience. She creates seasonal, beautifully balanced dishes that are both comforting and creative. Her approach proves that plant-based food can be inclusive, nourishing, and full of flavor.
Passionate about creating inclusive, nourishing and imaginative menus, Chef Léa refined her skills in professional kitchens from France to Australia, with a focus on plant-based and allergy-conscious cuisine. Grounded in seasonality, thoughtful sourcing and creativity, she approaches every dish with care and intention. Through warm, hands-on culinary experiences, Chef Léa blends education with genuine hospitality, sharing practical techniques and inspiring others to cook plant-based meals that are both accessible and full of flavor.
