Knead, stir, socialise: How B’luru is bonding over hands-on cooking workshops

Gone are those days when people learned from a cooking TV show. These days, in Bengaluru, people are stepping out and learning to make their favourite dishes from scratch on weekends. From friends and couples to families with children, these workshops are drawing a wide crowd. Akarsha Kadam, a project manager in Bengaluru, says that dining out is nice, but it doesn’t really feel like a new experience anymore. “I wanted something that combined the experience of eating with a little more involvement, and doing something that felt more meaningful than a usual weekend plan,” she shares. For many, the shift to culinary workshops is also about intention. “A culinary workshop felt like a way to actually do something with my weekend, such as learning a skill, being present, and walking away with more than just a meal,” says Swati Sinha, an executive assistant.

From screen to real life

The endless scrolling on YouTube Shorts and Instagram Reels has led everyone to believe that cooking is easy. However, there remains a gap between watching and actually cooking. “There’s a hesitation that comes from not fully understanding the ingredients, techniques, or even the equipment, and that often stops people from trying to cook altogether. Many admit they are scared of cooking, that they might burn something,” says Chef Sarabjeet Singh, co-founder of Slurp Studio, Indiranagar. “It is this gap that we aim to address by putting people right in the middle of the process, encouraging them to chop, mix, taste, ask questions, and learn by doing in real time.”

A cultural shift in the city
“Before the pandemic, celebrity-led masterclasses dominated and people came to watch. During the lockdown, DIY kits and home cooking had their moment. Post-COVID, in-person experiences came back strongly, but over the last 12–15 months, something more nuanced has happened,” says Kaushal Mishra of Aprisio, who curates food experiences. “The more evolved audience no longer wants to be a spectator. They want to step into the chef’s shoes, get their hands dirty, and own the process.”
Organisers are also seeing how this plays out across formats. “We see people signing up in so many ways, such as families, kids, couples, friends, and corporate teams,” says Rhea Tata Arvind, community manager at Food Stories, Lavelle Road. “It’s not just about the food; it’s about the experience of doing something together.”

All in one combo

Sarabjeet believes this format is resonating with people because they want to experience and create something new. “Corporate cook-alongs bring in people who are otherwise busy through the week and want to do something together outside the office. It brings together learning, leisure, and quality time in one experience,” he adds.
“People have excitement, curiosity and are keen to learn something new. They are full of questions. That curiosity becomes the starting point of a more hands-on relationship with food,” shares Natasha Celmi of Canella Studio.

What’s Bengaluru cooking
l Pasta
lPizza
l Sushi
l Ravioli
l Indian dishes
l Mexican dishes
l Soups and salads
l Mango sticky rice
l Cakes



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