This workshop is a part of CRAFT’s Maker in Residence program. Veda Sankaran, owner of Jalsa by Veda will be completing a residency during the Winter of 2020.
The humble lentil is a staple ingredient in most Indian kitchens. Though we may think of using it in a soup or even an Indian dal, it can be transformed into an appetizer, a main dish, or even dessert! In this workshop, we will learn to recognize some common varieties of lentils used in Indian cooking and make vadai, a lentil fritter, adai, a savory lentil pancake, payasum, a sweet lentil pudding, and sambar, a traditional South Indian lentil and vegetable soup. Come experience a mind opening workshop that will have you looking at lentils in a completely new light!
Each participant will also leave with a Jalsa by Veda spice mix to continue making these recipes at home!
If you'd like to pay for this event with cash or check, please email craft@chatham.edu or call 412-365-1118.
Refunds will be issued up to 48 hours before the class.
Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.
This workshop is sold out! Please add your name to the waitlist to be informed if tickets become available.
Instructor: Veda Sankaran
Veda Sankaran graduated with a BA in English from Chatham College and an MEd in TESOL (Teaching of English to Students of Other Languages) from the University of Pittsburgh. Though her professional background thus far has been in Education, she never lost sight of her love of food and cooking and for the last twenty five years has been perfecting her culinary skills. Now Veda is embarking on a new career as a food entrepreneur and chef.
Having grown up as a first generation Indian immigrant in the central Pennsylvania town of Altoona, she cooks to reflect both of these cultural influences. In the past year, she has begun a company, Jalsa By Veda LLC, created and begun marketing a signature Jalsa spice blend, held several successful pop up dinners, competed in the Western PA Lamb Cook Off and worked with the chefs at the Brown in the South event as part of the Chow Chow Food Festival in Asheville, North Carolina.
As Maker in Residence, she is looking forward to working with the Chatham and Pittsburgh communities to share her knowledge of Indian food, of exploring the relationship between food and identity as a first generation immigrant, and growing her business.
