Ayurvedic spring cuisine in Munich: spices, scents & delights
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About this class
Seasonal ingredients such as young spinach, leeks, radishes or the first herbs are combined with gently stimulating spices that support the body in the transition from winter.
Each course is presented, its preparation explained step by step and classified in terms of its Ayurvedic effect — the result is a menu that not only tastes delicious, but also shows in an understandable way how Ayurveda can work in everyday life.
Typical components such as freshly prepared, seasonal chutney or warm, light chapatis are of course included. These small, aromatic companions round off the dishes and at the same time show how effective simple elements can be.
What you’ll do in the class
You will also receive a clear, uncomplicated introduction to the basics of Ayurveda — suitable for everyday use, comprehensible and without unnecessary rules. The focus is on enjoyment, conscious cooking and discovering new worlds of taste.
The course is conducted by Nadja Thorman, graduate ecotrophologist and trained Ayurveda nutritionist. With over 20 years of experience in nutritional science and the food industry, she combines profound expertise with traditional Ayurvedic cuisine and complements the Abenteuer Küche offering with a modern and easily accessible Ayurveda perspective.
Who is the class suitable for?
For everyone, whether an amateur chef or a novice cook
Details to remember
Abenteuer Küche
Eating is health. needs. joy. lifestyle. indulgence
