During this workshop, you'll learn to prepare a delicious Sunday brunch inspired by South Asia. Together, we'll make a classic breakfast from Bengaluru, Karnataka, a beloved Sri Lankan specialty with two traditional sambols, and a signature Bengali appetizer wrapped in a banana leaf.

On the menu:

• Dosa served with coconut chutney and sambar, finished with homemade gunpowder and a fragrant tadka
• Begun Paturi, eggplant marinated with mustard and spices, wrapped in a banana leaf and made with authentic kasundi
• Kiri Bath (Sri Lankan milk rice), served with Seeni Sambol and Lunu Miris Sambol

About Khao Foods

Khao Foods aims to bring true flavours of coastal South Asia to your plate through our line of condiments, while doing this sustainably. Our condiments are made by saving produce that would otherwise go to waste due to surplus or expiry, thanks to our friends at Instock Market and supplemented with locally grown organic produce from Hoeve Biesland and Westlandpeppers. All spices are sustainably sourced from single-origin organic farms in India such as Graamya and Daivik Organic. We are building a business that aims to be zero waste.

Meet its founder Anirudh

Anirudh Bhateja founded Khao Foods to address the growing environmental impact of food waste, inefficient supply chains, and unsustainable sourcing in the food system. While living abroad, he became increasingly aware of how much food and ingredients are wasted at both household and system levels. With a background in engineering, Anirudh applies systems thinking to food: designing products that reduce waste, support organic farmers, and make sustainable cooking easy and accessible for everyday households.