THE ADVENTURE COLLECTIVE® · Independent discovery and booking for outdoor travel
Cook a personalized Ayurvedic, vegetarian four-course meal with host Ninoska in her Savannah home. Learn dosha-based choices, slow-cooking techniques, and enjoy a private meal in a relaxed, hands-on setting.
Cook a personalized Ayurvedic, vegetarian four-course meal with host Ninoska in her Savannah home. Learn dosha-based choices, slow-cooking techniques, and enjoy a private meal in a relaxed, hands-on setting.
You arrive up a third-floor walk-up and the air immediately smells of slow-cooked spices and sweet coconut. Ninoska greets you with a warm smile, a small dog weaving between your feet, and a pot already simmering on the stove — the start of a private Ayurvedic cooking session that reads like a lesson in balance.
Verified experiences and guided adventures in the surrounding area.
Operated by Traveling Spoon · Savannah, Georgia
You arrive up a third-floor walk-up and the air immediately smells of slow-cooked spices and sweet coconut. Ninoska greets you with a warm smile, a small dog weaving between your feet, and a pot already simmering on the stove — the start of a private Ayurvedic cooking session that reads like a lesson in balance.
Savannah’s foodways carry layers of history: West African, Caribbean, and Southern influences converged along port routes, and here those flavors meet Ayurvedic logic — food tailored to your dosha, the body’s elemental balance. The apartment’s modest kitchen becomes a hands-on classroom where you build a four-course vegetarian menu: a warming soup, a composed salad, a slow-cooked legume main with rice and seasonal veg, and a coconut-chocolate mousse for dessert.
Expect practical technique: tempering spices, slow-simmering legumes, and simple plating. Ninoska customizes ingredients after a pre-class dosha quiz; she explains why cooling foods suit pitta or why grounding grains calm vata. Conversation ranges from permaculture practices she learned living off-grid to local sourcing options in Savannah.
Practical notes: the class is roughly 2½ hours, private, and ends with a communal meal and a mocktail. Wear closed-toe shoes for a kitchen that’s actively cooking, and be ready for a third-floor climb. If you have food allergies or strict dietary needs, communicate them ahead of time so the menu can be adapted. After the meal, Forsyth Park and historic River Street are minutes away if you want a walk to let flavors settle.
Yes — the menu is vegetarian and many dishes can be made vegan; note any strict vegan needs on booking so dairy-based elements like feta can be substituted.
Yes — the host requests you complete the pre-class quiz and list allergies in the booking’s special requirements so recipes can be adjusted.
The class is in a third-floor walk-up apartment; there is no elevator, and this may not be suitable for those with mobility limitations.
Full refund available if you cancel at least 24 hours before the scheduled start time; check your confirmation for details.
Traveling Spoon operates guided outdoor trips and adventures with an emphasis on safety, stewardship, and memorable experiences.
You arrive up a third-floor walk-up and the air immediately smells of slow-cooked spices and sweet coconut. Ninoska greets you with a warm smile, a small dog weaving between your feet, and a pot already simmering on the stove — the start of a private Ayurvedic cooking session that reads like a lesson in balance.
You arrive up a third-floor walk-up and the air immediately smells of slow-cooked spices and sweet coconut. Ninoska greets you with a warm smile, a small dog weaving between your feet, and a pot already simmering on the stove — the start of a private Ayurvedic cooking session that reads like a lesson in balance.
Savannah’s foodways carry layers of history: West African, Caribbean, and Southern influences converged along port routes, and here those flavors meet Ayurvedic logic — food tailored to your dosha, the body’s elemental balance. The apartment’s modest kitchen becomes a hands-on classroom where you build a four-course vegetarian menu: a warming soup, a composed salad, a slow-cooked legume main with rice and seasonal veg, and a coconut-chocolate mousse for dessert.
Expect practical technique: tempering spices, slow-simmering legumes, and simple plating. Ninoska customizes ingredients after a pre-class dosha quiz; she explains why cooling foods suit pitta or why grounding grains calm vata. Conversation ranges from permaculture practices she learned living off-grid to local sourcing options in Savannah.
Practical notes: the class is roughly 2½ hours, private, and ends with a communal meal and a mocktail. Wear closed-toe shoes for a kitchen that’s actively cooking, and be ready for a third-floor climb. If you have food allergies or strict dietary needs, communicate them ahead of time so the menu can be adapted. After the meal, Forsyth Park and historic River Street are minutes away if you want a walk to let flavors settle.