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18 Reasons: The Pakistani Table: Spices

February 2 @ 6:00 pm - 9:30 pm
A cooked whole fish garnished with lime slices and cilantro on a grill pan, advertising a Pakistani cooking class on spices taught by Kausar Ahmed on February 2.

$205.00 USD
Member’s Price: $195.00

The hot, humid climate of Pakistan allows spices to grow in abundance year-round, in varieties found in few other places in the world. For many in Pakistan, spice enters life early—its aromas, colors, and flavors becoming part of daily rhythm and memory. Join cookbook author and culinary educator Kausar Ahmed to hear her spice story: how the matriarch of her family introduced her to the world of spices by tossing them into the pot without measurements, creating balance and depth through intuition.

In this hands-on class, you’ll make a spice blend from scratch and cook a complete Pakistani meal. Masala fish features fresh aromatics and a custom spice blend. It pairs well with handmade chapati and rice. Khatti daal will draw its aromas and flavors from homemade garam masala and tempered spices and aromatics. Lastly, no Pakistani table is complete without sabzi!

MENU

Masala Fish with Ginger, Garlic, Spices, and Mustard Oil

Khatti Daal – Sour and Spicy Lentils With Tomatoes and Homemade Garam Masala

Mixed Vegetable Sabzi – Potatoes, Peas, Carrots, Cauliflower in a Spicy Tomato-Based Curry Sauce, with Cilantro and Green Chilies

White Basmati Rice

Homemade Chapati – Unleavened Flatbread

Details

  • Date: February 2
  • Time:
    6:00 pm - 9:30 pm

Venue

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