South Indian vegetarian food is a deeply nourishing and spiritual experience, rooted in centuries-old culinary traditions. Far beyond the naan and paneer seen in restaurants, the cuisine of Karnataka—especially temple-style and saatvik preparations—offers a treasure trove of flavors, textures, and healing ingredients.
In this course, we’ll dive into authentic South Indian vegetarian dishes inspired by temple kitchens and saatvik philosophy, using seasonal produce and freshly ground spice blends. This style of cooking avoids onion, garlic, mushrooms, and eggs, focusing instead on purity, balance, and digestion-friendly ingredients. All dishes can be adapted to follow vegan principles.
You’ll also get time-saving tips for preparing nourishing meals quickly, without compromising the spiritual and sensory richness of traditional South Indian home-cooked food.
Drinks, tea towels, dishcloths, a chopping knife, a paring knife, and containers with lids for any dishes you'd like to take home.
Ingredients are included in the price. For planning and purchasing purposes, registration for cooking courses closes about 7 days before the course starts, so make sure to sign up in good time to secure your spot.
| Dato | Tid | Sted | Navn | |
|---|---|---|---|---|
| 1 | Fredag 24.10.2025 | 16:00-20:10 | KBH V, Humletorvet | Nandan Bhoopalam |
Education: I hold a Postgraduate degree in Hotel Operations Management from the Swiss Hotel Management School in Caux, Switzerland. I also completed a French Pastry Arts Diploma at Ecole Ducasse in Yssingeaux, France.
Other professional qualifications: I also have a Master’s in Finance from Bangalore University in Bangalore, India.
Teaching experience: I’ve led cooking workshops for various communities and organizations in Lisbon, Portugal, including the Macrobiotic Institute of Portugal, the Hindu Community of Portugal, and the Rizoma Cooperative.
Other: I’m a skilled vegan chef and baker originally from India, with 15 years of experience living and working in Europe. I was the owner and head chef of one of Lisbon’s first fully vegan restaurants, where I also led workshops on plant-based cuisine. I’m currently based in Copenhagen, working as a plant-based menu consultant and sharing my expertise in creating innovative and sustainable vegan dishes.
