Upcoming Cooking Courses & Workshops in Bengaluru
Stop watching and start cooking. From regional Indian heritage recipes to global culinary techniques, join our hands-on workshops at our Indiranagar and Domlur studios.
Our 1-Month Certificate Course in Regional Indian Cuisine is an immersive journey. Learn to cook authentic dishes, understand eating patterns, and master the art of masala blends and open-fire cooking.
This course covers popular and lost recipes from different Indian states. You will learn butchery, bread making, handling a tandoor, and the important role of chutneys, podis, and pickles.
A detailed look at what our Regional Indian Cuisine course offers, from understanding spice blends to cooking on an open fire.
Admissions are open for our journey through India's rich culinary tapestry. This poster highlights the core of our Indian cuisine course, focusing on spices.
This course will teach you to make masalas, marinades, and a variety of classic and lost Indian dishes.
From spices and breakfast dishes to festival foods and pickles, our 1-Month Certificate Course covers the vast spectrum of Indian cooking.
Another look at the diverse topics covered in our comprehensive Regional Indian Cuisine course.
Announcing our 'Studying Food Workshop' with the renowned Dr. Kurush Dalal, for anyone who wants to understand food beyond the recipe.
The detailed itinerary for our 3-day 'Studying Food Workshop', covering everything from the archaeology and anthropology of food to its future.
Bookings are open for our unique workshop that delves into the philosophy, politics, and sociology of food.
About Upcoming Courses & Workshops
Our workshops are not demonstrations where you sit back and watch. You will be at a station, prepping ingredients, handling a knife, and managing the heat yourself. Whether you are training for a professional culinary career or just want to master a Sunday meal, expect to get your hands messy and learn the real technique behind every dish.
We have split our training into two distinct spaces because the requirements for a hobbyist differ from those of a professional. At our Indiranagar rooftop studio, we focus on the recreational: weekend masterclasses, family get-togethers, and the 'Slurp Weekender' course for busy professionals. Here, we explore the world on a plate, from French bistro techniques to the soul of regional Indian food.
If you are looking for a career in the kitchen, our Domlur academy offers intensive, pro-level programs. This is where we break down the science and rigor of the industry. You cover everything from foundational knife skills, butchery, and stocks to kitchen management and menu planning.
What links both spaces is our philosophy: we do not just teach you to follow a recipe card. We teach you to understand the ingredients. You will learn why a tadka needs to be tempered correctly, why seasonal sourcing matters, and how to balance spices for different regional palates. Our courses include:
- Regional Indian Cuisine: Deep dives into lost recipes, open-fire cooking, and local spice blends.
- Global Flavours: Hands-on training in Italian, Thai, Mexican, and French bistro styles.
- Professional Certification: A 6-week intensive program that gets you ready for professional kitchens, including a knife kit and industry exposure.
We keep our batch sizes small. You are here to learn the craft, not just watch a chef perform. Whether you want to preserve the food your dadi used to make or enter the professional world, bring your appetite for hard work.
Slurp Studio
We started Slurp to protect the culinary heritage that is fading away. We aren't a typical cooking school; we are a studio where you reconnect with real, seasonal food, whether you’re training for a career or just cooking for your family.
Looking for a specific culinary skill?
Search our archive for courses, masterclasses, or private sessions.
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