Learn to whip up six 'meal in a bowl' salads that make for easy, delicious and nutritious meals whether it’s for a plated dinner, a quick mid-day snack at home or a packed office lunch.

In conjunction with the release of her second book, An Indian Sense of Salad: Eat Raw, Eat More, Tara Deshpande Tennebaum shows how to use fresh, local, easily available Indian vegetables, fruits, nuts and seeds, natural sweeteners and cold-pressed oils to prepare a range of raw and partially cooked salads from around the world. Tara deconstructs classic Indian dishes to their raw form, creating salads that make healthy and satisfying meals.

The innovative recipes in the book employ several lesser known ingredients from diverse Indian cuisines. Reinvent flavours with ordinary ingredient such as grains, lentils and fruits to create unusual combinations and plate salads to impress!

*The book will be available to purchase after the workshop.