Tastes of Thailand
“Food is Medicine and Medicine is Food.” Learn about Ayurvedic nutrition and food combinations that empower health and digestion.
Join us for the second instalment of the World Traveller Series as aromatic herbs waft through the kitchen to create modern Thai dishes, including herbs such as lemongrass, kafir lime, mint and coriander.
10am – 3pm
$125 per person, per class.
$210 per person, for 2 classes of your choice.
Package any class with an initial Ayurvedic consultation with Vaidya Shweta and a treatment of your choice for an additional $150.00. Gift vouchers available.
Presented by Vahid Chittleborough
Vahid is a talented cook, instructor and devotee of epicurean delights the world around.
A Barrister by profession, Vahid is equally passionate about developing and applying his culinary skills. He has cooked at international cooking competitions, demonstrated at cooking classes and informally cooked in some of Adelaide’s leading restaurants.
He has lived and worked in Australia, the British West Indies and Israel, and travelled through different parts of Asia and the sub-continent, Europe, and the Americas. These experiences have given Vahid extensive opportunity to cook alongside professional chefs across the globe, and to develop a deep appreciation of Ayurvedic cooking principles as they apply to a variety of cuisines.
Ayurveda, an ancient holistic science of healing, offers a logical approach for determining correct diet based upon the element comprising an individual’s constitution: vata, pitta and kapha. The approach is quite different from the contemporary view of balanced diet, based on eating from various food groups. Each food substance has a specific taste. The moment a substance touches the tongue, the first experience is the taste. Taste is a very important quality and energy that has a direct effect in bodily doshas.
The ancient Vedic culture approached food with great reverence. The handling of each food item completely reflects its vital power and taste. Approach each food item with a respect for the universal intelligence. The natural grain of each vegetable will tell you how it is to be cleaned and cut.