Food Workshops 2021

3 food workshops by Chef Vijhay Ganesh of Maiyam Past Food & coffee brew crafter, Viggnesh of Davrah, at

By Hand from the Heart Makers Market
Saturday 25 September 2021.
Hanu Reddy Residences, No. 41/19, Poes Garden, Chennai 600086.

Face mask zone | Carry your own water bottle, pen, sanitiser and mask

BOOK YOUR SEAT ON WHATSAPP or online!

Workshop 1: Food Grammar By Chef Vijhay Ganesh M 
WhatsApp: 9901665111, to reserve your seat or book online!

Understanding the sourcing, cooking, and consumption of indigenous ingredients from the Dravidian region.

Date: 25 – 9 – 2021
Timing: 1pm – 2pm
Age: 21 and above
Fee: Rs. 1400

Resource Person: Chef Vijhay Ganesh M of Maiyam Past Food – a concept restaurant near Auroville, Chef Vijhay Ganesh explores time-honored insights and techniques in cooking while celebrating the constantly evolving nature of tradition. Carefully observing the characteristics of food and how our bodies respond to it, Vijhay Ganesh looks to Heirloom ingredients, traditional healers, and food anthropologists to create his delicious and compelling menus.

Workshop Details: Over an interactive hands-on cooking session, designed to serve a three-course meal. This class is for anyone who wishes to incorporate the diversity of our indigenous foods and bring some of the best and healthy culinary practices into our daily lives. In our class, we will specifically look into the changes that take place in the nutritional value of some of the indigenous foods, depending on how efficiently they are harvested, cooked, and consumed. We will use a traditional, native, and locally sourced black rice raw and country moong bean to practically identify and understand how its nutritional value could be retained or destroyed, depending on our cooking methods and consumption patterns. 

The human body in its original design and composition allow for the natural digestion of only a few food groups such as fruits, vegetables, and cooked meats.  Other food groups including grains and legumes are not designed to run smoothly through our digestive systems as they are.  However, with a deep understanding of some indigenous ingredients that fall under the gamut of grains and legumes, we have been able to program our digestion and evolve in a way that our bodies now allow for the ideal consumption and digestion of these valuable food groups. Food Grammar is designed to give you access to tap into this traditional wisdom and mold them to suit contemporary needs.

Takeaway: Each participant gets a informative booklet – It has tips, recipes, stories, brief history, and information on food practices.

Food Allergy disclaimers: Participants need to specify as heirloom ingredients seldom provoke allergy.

Mode of payment – Gpay: 9901665111


Workshop 2: Food Sense by Chef Vijhay Ganesh M
WhatsApp 9901665111, to reserve your seat or book online.

A window into fats, jaggery, and dairy!

Date: 25 – 9 – 2021
Timing: 3pm – 4pm
Age: 21 and above
Fee: Rs. 750

Resource Person: Chef Vijhay Ganesh M  of Maiyam Past Food was a concept restaurant near Auroville, presently shuttered due to the crushing impacts of the pandemic, Chef Vijhay Ganesh explores time-honored insights and techniques in cooking while celebrating the constantly evolving nature of tradition. Carefully observing the characteristics of food and how our bodies respond to it, Vijhay Ganesh looks to Heirloom ingredients, traditional healers, and food anthropologists to create his delicious and compelling menus.

Workshop Details This workshop is aimed at helping you develop the skills necessary to pick out those ingredients that really satiate the desires of what one would call a ‘connoisseurs palette’. We will work on fine-tuning your senses, so that you can leave the workshop knowing that you no longer need an external authority such as brands, licenses and personalities to gage the grade of an ingredient, but are instead able to rely on the new found sense of trust in your own palette, one that was enriched at the Food Sense workshop!

We will kick-start this process by looking into three of the most abused ingredients in the market, i.e., dairy, jaggery, and fats. My previous vocational stint in the palm oil industry has given me first-hand knowledge on the current food system and given rise in me an urge to be a part of the change.

That’s not all! This workshop will also help you build/find tools to shape the new food system movement by demanding better quality ingredients to the main stream. Let’s come together and create a demand for this very essential and often ignored aspect of cooking as a whole!

Takeaway: Each participant gets a cup of milk tea and an informative booklet – It has tips, recipes, stories, brief history, and information on food practices.      

Allergy disclaimers: Participants need to specify.
Mode of payment – Gpay: 9901665111


Workshop 3: Coffee Appreciation Session by Viggnesh
Whatsapp 97911 22206, to reserve your seat or book online.

Taste coffee and understand what is true specialty coffee.

Date: 25 – 9 – 2021
Timing: 4:30pm – 5:30pm
Fee: Rs. 999

BOOK YOUR SEAT NOW !

Resource Person: Viggnesh is a coffee consultant and brew crafter and co-founder of Davrah. He conducts coffee-tasting and brewing workshops and also helps certain cafes in Chennai to  improvise their beverage menu.

Workshop Details: A tasting session to understand what is true specialty coffee, the simplified journey of bean to cup, coffee processing and how it matters in your cup, What does Davrah do in the coffee ecosystem? Redefining Madras Filter coffee.

Takeaway: A pack of coffee for participants to try.

Mode of payment – Gpay: 97911 22206


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