South Indian Food + Photography: Learn How To Cook It & Shoot It Like A Pro

image courtesy Clay Williams

Taught by Chitra Agrawal and Clay Williams

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Chitra is the owner of Brooklyn Delhi, where she specializes in making handmade Indian condiments. She is working on her first cookbook on South Indian recipes from Bangalore for Ten Speed/Random House due out March 2017. In 2009, she created The ABCD’s of Cooking and since then has been blogging about, teaching and hosting pop-up dining events that feature Indian vegetarian recipes with a slant on seasonal ingredients. Chitra's cooking and her condiments line have been featured by The New York TimesSaveur and Food & Wine, among others.

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Clay Williams is a photographer and blogger based in Brooklyn. His food photography has appeared in The New York Times, Travel + Leisure and Edible Brooklyn. Clay shares his adventures in food, photography and travel on Twitter and Instagram as @UltraClay and on his blog,

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In this two-hour session, you'll add a new recipe to your repetoire and then learn lots of tips and tricks for good food photography. 

South Indian Food

In this class you will learn how to prepare kosambri, an authentic South Indian dish you won’t find in a restaurant. Kosambri is a traditional salad made in Bangalore homes that consists of fresh veggies, soaked lentils, coconut, lemon and fried spices.  You’ll learn about the ingredients and techniques used to make this flavorful, protein-rich, gluten-free and vegan dish.

Food Photography

While you learn how to make kosambri, you’ll also learn how to shoot it.  This class will cover the basics and some tricks of food photography using a digital SLR.  The session will include a discussion on optimal lighting conditions and hacks and an overview on photography elements such as aperture and white balance.

(Class size: 12; bring your DSLR with you!)

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