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.
Also, the workshop is scheduled to take place on February 10 {Saturday, 10:30am onwards} at Magazine Street Kitchen in Byculla.
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.
Also, the workshop is scheduled to take place on February 10 {Saturday, 10:30am onwards} at Magazine Street Kitchen in Byculla.