Sattvic Soul Food Workshop Series with Chef Sabi

Some of the most iconic Ayurvedic dishes were never meant to be complicated - they were designed to be simple, nourishing, and deeply satisfying using everyday ingredients.

You'll learn not just how to cook these dishes, but why they've stood the test of time - and how to bring them into your own kitchen in a way that feels easy, intuitive; and genuinely enjoyable.

Each workshop is 3 hours and includes learning 4 separate dishes made from scratch. There are signature techniques shared in each class that Sabi invented and is excited to share with you all.

Book Separately, or All Together

Those who book all three will receive an online Group Kinesiology Energy & Block Clearing Session on 10th December 2026. Find and resolve the emotional root cause of any issue in your life in this deeply transformational group call.

Friday Oct 9th Part One: Dosa Masterclass

Discover the art of traditional South Indian cooking in this hands-on masterclass with Chef Sabi.

You'll learn to create four essential dishes from scratch:

CRISPY DOSA

Perfectly fermented batter and Chef Sabi's signature dosa technique - a method you won't learn anywhere else.

COCONUT CHUTNEY

Fresh, creamy and beautifully balanced.

SAMBHAR

A rich, spiced lentil and vegetable stew.

MASALA

Simple, grounding and full of flavour.

Saturday Oct 10th Part Two: Chittrana, Halva & DIY Yoghurt

A heartfelt, nourishing class where every dish is made to ground, comfort and truly satisfy.

CHITTRANA

A vibrant, aromatic South Indian rice dish layered with citrus, spice and texture.

MAKE YOUR OWN YOGHURT + RAITA

A foundational technique that can be applied to any milk (coconut milk, raw milk, store milk) to make delicious, wholesome yoghurt and raita.

PAPADAMS

The perfect cooking technique for the ultimate crisp.

CARROT HALVA

A rich, comforting dessert made with care and balance.

Sunday Oct 11th Part Three: Curry & Kitchari

In this hands-on masterclass, Chef Sabi brings you back to the roots of traditional cooking, where dishes like kitchari have been used for centuries to restore the body, and fresh chutneys and curries were always made from scratch - never from jars.

CURRY

Never buy curry paste again. Make it fresh, from scratch using Chef Sabi's signature methods. A comforting, flavourful curry made with charred leek, chickpeas, sweet potato and beetroot.

TAMARIND CHUTNEY

Rich, tangy, and perfectly balanced, adding depth and brightness to any dish.

KITCHARI

A nourishing classic - like you've never had before. Creamy, soothing, and deeply satisfying, spiced just right for flavour and easy digestion.

SEASONAL SALAD

Fresh, vibrant, and beautifully balanced, bringing lightness and contrast to the meal.