Salads with an Indian Flair

5-session Course Healthy Eating
Salads with an Indian Flair

About this course

Physician, nutritionist, cookbook author, and singer Nandita Iyer finds it creatively fulfilling to build salads from scratch using the bounty of her garden. Her knack for pairing unusual flavors and textures, and playing with seasonal ingredients and regional recipes, results in an Indian approach to salads that surprise, delight, and nourish.

About the teacher

Nandita Iyer

Nandita Iyer

Nandita Iyer brings together her degrees in medicine and nutrition with her love of cooking to enable people to pursue healthier lifestyles through her bestselling vegetarian cookbooks and blog. Sattva, her newsletter on simple and mindful living, reaches thousands of engaged readers every fortnight.
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5 Sessions

  1. Course Introduction
    Course Introduction
  2. Fenugreek Salad with Curry Leaf Tempering
    1. Fenugreek Salad with Curry Leaf Tempering
    Methi or fenugreek leaves are Indian super greens.
    4 mins
    VIEW recipe
  3. Indian Fattoush
    2. Indian Fattoush
    A Middle Eastern salad with an Indian twist.
    4 mins
    VIEW recipe
  4. Sweet Potato and Black Chickpea Salad
    3. Sweet Potato and Black Chickpea Salad
    Protein-packed, with a tangy, spicy dressing.
    5 mins
    VIEW recipe
  5. Kidney Bean and Red Rice Salad:
    4. Kidney Bean and Red Rice Salad:
    Prep this complete meal salad in advance.
    4 mins
    VIEW recipe
  6. Betel Leaf & Pomelo Salad
    5. Betel Leaf & Pomelo Salad
    A cooling, fresh salad served on betel leaves.
    4 mins
    VIEW recipe

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