About
A small kitchen, a long table, and the food we grew up on.
A home kitchen, not a teaching theatre. Unhurried by design, and the food on the menu is the food I cook for my own family.
Most people do not need another cooking show. They need someone next to them, in a real kitchen, answering the questions that only come up when your hand is on the pan.
We work in groups of two to three, small enough that the cooking stays collaborative. There is time to slow down on the parts that matter. Getting the tempering right, learning to listen to the rice, knowing when a dal is done.
The hope is that you leave with something more useful than a recipe. A feel for the food.
From the Founder's Desk
Sri
I grew up in a big South Indian joint family where food wasn't just cooked but was talked about, argued about, celebrated, and shared. Every day began and ended with conversations about what we were eating next. I didn't realise it then, but those moments were quietly shaping me.
My desire to eat good food has always been the biggest reason I learned to cook good food. That joy has stayed with me for more than a decade in the kitchen.
For most of my adult life, I worked extensively in IT. It was fast, demanding, and familiar. But when I took a break and tried to return, the world had suddenly shifted. Everything was AI, automation, and a completely new landscape. I found myself asking: What now? What do I truly want to do?
Sitting with that question, I noticed how much I had already changed. My husband had long nudged me to start something of my own, and I had resisted, because a pay cheque felt like enough. What softened that resistance was a perspective I picked up earlier as a rare disease autoimmune warrior, a chapter that quietly rearranged how I look at life in general.
And so, when the answer to that question finally arrived, it surprised me with its simplicity.
I wanted to do something that felt real, human, warm. Something that connected me back to my roots.
Over the years, whenever I spoke to people here in the UK, I kept hearing the same thing:
- "We love Indian food… but cooking it feels scary."
- "Too many spices."
- "Too many steps."
- "Too complicated."
I knew that wasn't true. Indian home cooking, the kind I grew up with, is simple, rhythmic, and deeply comforting. Not restaurant-style complexity, but everyday food made with intuition and love. I wanted to show people the patterns and the why behind it.
And that's how The Lentil Pop Studio was born.
To everyone who wants to learn Indian cooking…
To everyone who wants to explore, experiment, or simply have fun in the kitchen…
I extend a warm welcome. See you soon at the studio.
— Sri