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הסדנה הזו היא שילוב של טעמים וצבעים מאיזורים שונים בהודו.
הדברים שהנחו אותי בכתיבת התפריט שלה היו הטעם, הצבע, הבריאות וקלות ההכנה.
הסדנה היא ללא גלוטן, לכן צ׳פאטי או נאאן לא יימצאו בה.
לעומתן, נלמד להכין מסאללה דוסה- אותו קרפ משגע, פלאק פניר – תבשיל התרד הנהדר, דאל – תבשיל העדשים הידוע, וגם קארי הדגים המהביל, המגיע מדרום הודו.
הקינוחים בסדנה משתנים בהתאם לעונה, ומכילים סוכר טבעי בלבד.
הסדנאות מתקיימות בתל אביב
