Indian Vegan Street Foods
Join us for a delightful exploration of Indian chaat, a realm of street cuisine renowned for its bold and vivacious flavors and tantalizing textures. In this hands-on class, we'll unveil the secrets behind the exotic spices and ingredients that render Indian chaat irresistibly delicious. Embark on a flavor-packed adventure, mastering the art of harmonizing sweet, spicy, savory, tangy, and crunchy sensations.
We start with Dabeli, an iconic street food hailing from the vibrant Kutch region of Gujarat. They are bite-sized toasted buns, lovingly stuffed with spiced potato and onion, and adorned with a lavish array of homemade chutneys. Delight in the symphony of flavors, including the sweet and tangy Imali, Gud, and Khajoor Ki (Tamarind, Jaggery, and Date) Chutney, the invigorating Dhaniya and Fudina (Cilantro and Mint) Chutney, and the fiery Lasun (Garlic) Chutney. Next up is Pani Puri, a crisp, hollow shell brimming with spiced mashed potato and tamarind chutney, bathed in a pool of tangy mint-infused water, known as pani. Savor the delightful explosion of flavors and crunch with each bite of this beloved street food favorite. As the perfect pairing to all the spicy treats, we make a Vegan Mango Lassi (drink) using a combination of fresh mango pulp, oat milk, and almond yogurt with a hint of lemon and cardamon for a refreshing, fragrant, and creamy drink.
Your instructor for this culinary journey is Vandana Shah, a proud native of Amdavad, Gujarat, India. Vandana derives immense joy from creating sumptuous vegan delicacies for her extensive circle of friends and family in the vibrant Seattle area. She specializes in the art of transforming non-vegan Indian classics into delectable vegan delights and employs sourdough to craft authentic Indian savory snacks. In addition to her culinary prowess, Vandana is a certified Iyengar Yoga teacher, sharing her passion for yoga through her home studio.
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