Rediscovering Indian Roots: Our Culinary Philosophy
Food is more than just sustenance. Join our chefs as we discuss why we are fighting to save seasonal, local Indian cooking from becoming a fading memory.
Chef Sarabjeet gives his candid advice to youngsters entering the tough, often glamorized, food and beverage industry. He stresses the importance of sustainability, creativity, and having a unique vision to survive.
We are forgetting what is seasonal, regional, and local. Our chef passionately explains how food should be a memory, taking you back 15 years, and warns against losing our culinary traditions to convenience.
Bajra, jowar, ragi, lentils, this was our real diet. Our chefs discuss the worrying shift in Indian eating habits towards Western foods and the decline of regional specialization among new culinary students.
Chef Sarabjeet breaks down common misconceptions about Indian cuisine. It's not just about throwing spices in a pot; it's about balance, technique, and letting specific flavors shine.
A deep dive into the world of food studies with Dr. Kurush Dalal. We discuss food beyond recipes, exploring its history, archaeology, politics, and philosophy.
About Our Philosophy: Voices & Views
We don't just teach recipes. Whether you are looking at our deep-dive regional Indian workshops or our professional diploma programs, the goal is the same: to help you understand the history and technique behind your food. If you are tired of generic cooking classes and want to learn why traditional methods like using millets or iron tawas matter, check our upcoming session calendar.
We believe the modern habit of ordering food is erasing our connection to seasonal and regional Indian cuisine. When you watch our chefs talk, you will hear a common theme. We are losing the knowledge of using bajra, jowar, and ragi. These are not just ingredients; they are a part of our history and our health. Our academy in Domlur and our studio in Indiranagar were built to counter this trend.
We offer a space where you do not just watch a chef cook; you get your hands dirty. You learn the real technique behind a perfect tadka or the precise heat control for a wood-fire oven. Our classes are intentionally small and highly practical. From our 6-week professional certificate program to our 3-hour weekend masterclasses, everything we do is anchored in the belief that if you understand the 'why' of a dish, you will never need a recipe card again. Join us to reconnect with the food that defines us.
Slurp Studio
We are a team of chefs who view cooking as a lost art. We aren't here to teach you how to assemble a quick meal, but how to truly understand the food on your plate.
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