Instead of that typical lunch or dinner, take your mother to a workshop organised jointly by Le Cordon Bleu graduate, Chef Vanshika Bhatia, The Salt House and Sprig & Vine. 

The workshop will teach you how to best preserve seasonal produce for future use. Trained in progressive French cuisine, the chef will also teach a few vegetarian and one-pot recipes made with French sauces including Parmesan and garlic Velouté, Beet Espagnole and Classic Bechamel. 

When:  May 13, 11 am – 2 pm.

Where: The Salt House
40, Shakespeare Sarani, Sixth Floor,
Kolkata – 700-017

For registration: 86976-34551