Rishikesh Sattvic Cooking Class: Learn Ayurvedic Dishes

Cook dal, paneer curry, bread and rice. Taste what you made

A three-hour hands-on cooking class in Rishikesh where you learn to prepare authentic Sattvic and Ayurvedic dishes from Miss Anju, a cook rooted in Vaishnavite tradition. You choose your menu from dals, curries, breads and rice, all made without onion or garlic, then eat lunch together. The class includes a guided session on Indian spices and their health benefits, and uses locally sourced organic ingredients from the Himalayas.

The experience

Rishikesh: Sattvic Cooking Class runs for three hours in Miss Anju's kitchen, where you work through the full process of preparing a meal from scratch. You pick which dishes to cook: choosing from lentil curries like chana masala or yellow fried dal, vegetable or paneer curries such as shahi paneer or palak paneer, and either chapati or paratha to go with jeera rice or plain rice. Every ingredient is selected for its healing properties in Ayurvedic tradition, and the kitchen sources 80–90% of its vegetables, grains and spices locally from the Himalayas, all organic.

The class opens with a guided session on Indian spices: you learn which ones appear in everyday cooking and what each one does for your body. Then you move into the hands-on work, learning techniques, tips and the cultural significance of the dishes as you cook. Miss Anju teaches in English or Hindi. The meal finishes with a homemade dessert (halwa made with gram flour or semolina in ghee, or raita made with curd and fried chickpea balls), and a choice of buransh flower juice or masala chai, which Miss Anju walks you through before the main course begins.

This is a private class, so you cook and eat with only your own group. Children must be accompanied by an adult. The kitchen operates in all weather, so dress for the season. Public transportation reaches the location, though hotel pickup is not included.

What’s included

• Three-hour hands-on cooking class with Miss Anju.
• choice of menu from dals, curries, breads and rice.
• guided spice session on health benefits.
• lunch of the dishes you cook.
• buransh flower juice or masala chai.
• homemade dessert made in ghee or curd.
• instruction in English or Hindi.
• private class for your group only.

Before you book

Days and timesEvery dayDepartures at 11:00 and 17:00

Book up to6h before

AgesAdult (5 to 90 years) · Under 5: can't be included in the booking

GroupPrivate

Live guideEnglish and Hindi

Meeting point and pickupNo hotel pickup: you go to the meeting point. Ends back at the starting point.

Cancellation and refundsFree cancellation up to 24 h before the start. After that, no refund.

Prices and times updated 14 days ago

Good to know

Stroller friendlyPublic transport nearby

Operated by Rishikesh Day Tour 1

Is this one for you?Book this class if you're cooking with your own group and want a slow, hands-on introduction to Ayurvedic cooking rooted in spiritual tradition rather than a quick demonstration. The three-hour length gives you time to learn techniques and the reasoning behind each ingredient, not just the recipe.

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Top questions

What languages is the guide in?

Live guide in English and Hindi.

What dishes can I choose to cook in the Rishikesh Sattvic cooking class?

You select from four categories: lentil dishes like chana masala, yellow fried dal or chana dal; vegetable or paneer curries including shahi paneer, paneer butter masala, palak paneer or seasonal vegetables; Indian breads such as chapati, aloo paratha or plain paratha; and rice dishes like jeera rice or plain rice. A homemade dessert and spiced chai or juice round out the meal.

Why does Miss Anju's cooking avoid onion and garlic?

The cooking follows Sattvic and Ayurvedic principles, which emphasize ingredients chosen for their healing and nourishing properties. Onion and garlic are excluded from this tradition, keeping the food aligned with Vaishnavite spiritual practice and Ayurvedic dietary wisdom.

How long does the cooking class take, and what's included?

The class runs three hours and includes the hands-on cooking, a guided spice session, the full meal you prepare, and instruction in English or Hindi from Miss Anju. Lunch is included. Hotel pickup is not.

Are the ingredients in this class locally sourced?

Yes. The kitchen sources 80–90% of its raw vegetables, grains and spices locally from the Himalayas, and they are organic and fresh.