Free Conscious Cooking Class on Exploring the Delights of Mumbai Chowpatty Bhel: A Perfect Blend of Flavors
October 13, 2023 | 6:30am - 8:30am
Stanford Conscious Living invites you to our famous "Conscious Cooking" class – a hands-on cooking experience with our celebrity chef & culinary experts – Radha Vallabha.
Discover the vibrant flavors of Mumbai Bhel with our exclusive cooking class! Join us for an unforgettable culinary experience where you'll learn to create the iconic street food dish that captures the spirit of Mumbai.
Immerse yourself in the art of Mumbai Bhel preparation as our expert chefs guide you step by step. From sourcing the freshest ingredients to mastering the perfect balance of spices, you'll gain the skills to recreate this delectable dish in your own kitchen.
Whether you're a seasoned cook or a beginner, our cooking class is designed for everyone. Unleash your inner chef and explore the magical world of Mumbai Bhel with us!
We will also share some simple, healthy and delicious plant-based recipes, as well as information about ayurveda & conscious living.
This event is sponsored by the GSC.
Please see below for more details.
Date: Friday, October 13 @ 6:30 pm
Location: Havana, GCC, 750 Escondido Road, Stanford, CA
6:30 – 7:00 pm – Warm Welcome with Masala Chai
7:00 – 8:00 pm – Conscious Cooking Class on Mumbai Chowpatty Bhel
8:00 : 8:30 pm – Vegetarian Dinner & Networking
Radha Vallabha is an acclaimed chef, author, yoga teacher, speaker, and life coach. He was featured in the National Geographic episode of the Mega Kitchen Series. He is the author of Yogiplate: The Fundamentals of Sattvic Food and Sattvic Vegan. He is an expert in scaling cooking volumes.
He has deeply studied eastern ancient texts, such as Ayurveda. His prior work reveals how the right diet, exercise, and relaxation play an important role in harmonizing the health of our body, mind, and intelligence with nature.
He has an M.Tech from the Indian Institute of Technology, Mumbai. During his graduate studies, he commissioned a few plants to recycle semiprecious metals from Industrial scraps. Later, he served as a full-time monk and took up cooking as free community service.