19 jul 2025
Learn how to prepare a delicious and authentic vegetarian Indian meal in the Vermont Zen Center’s spacious kitchen.
Manju Selinger will guide you through the process of preparing the meal, which all will enjoy for lunch. With a cookbook of the recipes in hand and practical experience from the Zen Center’s kitchen, you will be ready to prepare an Indian meal for your family and friends. No cooking experience is necessary.
What You Will Learn
Participants will experience the mindfulness approach of working in a Zen kitchen. You will acquire hands-on knowledge in the preparation of an Indian meal, incorporating skills the teacher developed in her native land. There will be ample opportunities for discussing Indian food and meal preparation with Manju during a mid-morning break of chai and Indian snacks as well as during the lunch-time meal.
Weekend Meal Menu
Chana Masala (Chickpeas)Baigan Bharta (Eggplant)
Layered Paratha
Cucumber Raita
About the Next Class
Date and Time
Saturday, July 19 from 9:00 am to 2:00 pm. The class starts promptly, so we truly appreciate it when participants arrive on time.
Who May Come
No experience is needed. Children under 18 must be accompanied by an adult. There is a minimum enrollment of 4 and maximum of 8.
Instructor—Manju Selinger
Manju Selinger, a longtime member of the Vermont Zen Center, grew up in Northern India and came to the U.S. in 1993. Manju has been an enthusiastic cook for over 30 years, and loves to experiment with traditional dishes to suit the nutritional needs of her family.
Manju incorporates Ayurvedic principles of food combining, cooking methods, and the use of complementary herbs and spices to enhance, counteract, or balance both the flavors and the effects of different foods on a particular type of body and mind.
Ramiro has been studying Indian cooking for several years and assists Manju in courses and meal preparation for events at the Center. 
Mitra is the Zen Center’s Head Cook, responsible for planning and supervising all events that involve the preparation and serving of food, as well as managing the kitchen’s day-to-day functioning.
Cheryl assists Mitra in the kitchen, especially during special events, retreats, and workshops.