Discover a whole new world of soups and salads using local Indian ingredients, packed with Indian superfoods

About this experience

Feb 23 | 10:30am- 2:30pm | In a salad slump? Does the idea of the same old soup leave you uninspired? Discover a whole new world of soups and salads using local Indian ingredients with Rushina Munshaw Ghildiyal. Learn her fantastic signature recipes packed with Indian superfoods, magical millets and flavours you've never before tasted. Plus tips and tricks on substituting, food combinations and building delicious salad bowls.

The Indian kitchen offers a variety of local seasonal Indian ingredients: fruits, nuts and seeds, traditional oils, spices, sweeteners and souring agents, even pickles, preserves and dried foods to toss up a huge range of salads that are great tasting, environmentally friendly and easy on the pocket! In fact, some of my favourite soups and salads have never seen a head of lettuce!

WHAT YOU WILL LEARN:
Soups
Kala Channa and Onion Chowder
A hearty Earth soup of kala chana, leafy seasonal greens and onion.

Iron rich Drumstick and Curry Leaf soup
An Iron rich broth full of Umami flavours, topped with sesame sprouts.

Jowar Bajra Mutton soup (with a Bean version for vegetarians)
A hearty soup popping with flavour and texture.

Lemony Green Garlic Prawn soup (with an Ash Gourd version for vegetarians)
A light and intensely aromatic broth rich with succulent chunks of ash gourd or prawns.

Salads
Green Peppercorn Jowar-Bajra salad bowl
Slow cooked tangy, savoury butter-milk chicken/paneer, tossed with Jowar (Sorghum), Bajra (Pearl Millet) and seasonal vegetables in a salad popping with flavour!

Pickled Watermelon Lime Leaf Salad
Watermelon is a summer favourite, considered cooling and hydrating. This recipe uses the rind instead of discarding it, to add an interesting pickled twist!

Amaranth (Chaulai leaf) and Caramelised Onion Salad with a Methi Dressing
Amaranth greens are a popular subzi in most homes. But the subtly flavoured leaves need minimal cooking to taste fabulous. In this recipe they pair with sweet caramelised onions into a lovely combination!

Curry Leaf, Sweet potato and Kala Chana Salad
Curry leaves are underrated! They come into their own in this lovely salad, beautifully accentuating sweet potato. With toasted sesame adding fantastic crunch.

Your Host

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Rushina Munshaw Ghildiyal is a Culinary Expert, Author & Food Consultant and Gastronome from India with over 15 years of experience in the Indian food industry. She is the founder of A Perfect Bite (APB) Cook Studio and is conducting her first masterclass outside of APB with The Classroom by La Folie.