Roshni Bajaj Sanghvi, a graduate of the French Culinary Institute in NYC, lives in Mumbai and writes mostly about food and travel for several publications. She’s a contributing editor at Vogue magazine, and her words have also been found in Conde Nast Traveller, Roads & Kingdoms, Mint Lounge, Scroll.in, The Hindu, Saveur, The Guardian, and Travel + Leisure, among others. She's crazy about obscure ingredients, and she always knows where to go back for seconds.

In this class, you will take a tour of condiments across continents!

Hilbeh

Everyone's heard about Yemeni zhug, but few people know of this fluffy, deeply aromatic, barely bitter 'methi mousse' that's both astonishing and versatile. Try and add it to soup!

Bharto

Boiled baingan hides in plain sight in this prebiotic, vampire-slaying, chilled Sindhi chutney.

This is a condiment with a day job – it also works as a cold, refreshing (if potent) vegetable course, alongside crisp, hot kokis on a balmy day. Just don't breathe on anyone after.

Lacto-fermented watermelon rind OR paaniwala kalingad

Don't chuck the white crust from the next watermelon you eat. Make it into this super nutritious, crunchy, endlessly customisable, probiotic party-on-the-palate.

Banana sauce

During World War II, tomatoes were hard to come by in the Philippines, but bananas were not, so food technician Maria Y Orosa came up with banana 'ketchup'. This is my spicy, slightly desi twist to it.

About Studio Fifteen 

When Chef Pooja Dhingra set up the Le15 Patisserie kitchen in March 2010 the plan was to run baking and cooking classes out of it. And she did exactly that, with weekend classes every month for three years. Then, there came a point at which she felt that they could do a lot more with a kitchen space that was dedicated to culinary workshops. And Studio Fifteen was born as a culinary hub for everything from workshops, to private lessons and corporate training sessions, to pop-up meals and chef collaborations. The classes were aimed at everyone who just wanted to learn how to bake or cook in an environment that wasn’t intimidating. The mission of this space was to encourage people to absorb and share knowledge. After all, it was born of her own constant need to keep learning and growing.