Flavors of Pakistan

This is a live, hands-on cooking class held online via Zoom. This is an interactive experience; if online learning is new to you, please read this guide on How to Take an Online Class at 18 Reasons.

Registered students should take at least 30 min before class begins to do the following: download and set up Zoom, test audio and video, wash and prep ingredients, and bring out equipment in the kitchen, per the list linked below. 18 Reasons staff will e-mail registrants one message containing class recipes and a Zoom meeting link; check your junk/spam/event folder in case you do not see the e-mail. Search for any email from 18 Reasons, looking for a subject line containing the full title of the class. 

We're happy to host Kausar Ahmed back in our classroom, this time, virtually! Author of The Karachi Kitchen, she's back to share an assortment of classic dishes with our students. Kausar is eager to share the diverse flavors, stories, and techniques from Pakistan with you!

MENU

Carrot Pickle – A tangy and spicy (or mild) pickle which was a traditional part of Kausar's everyday meals while growing up.

Chicken Karahi –Traditionally cooked in a karahi (heavy wok), this rich tomato based curry is infused with spices and garnished with cilantro, ginger and green chilies, is a popular street food.

Paratha —An unleavened flatbread, shallow fried in ghee. We will be making a lacha (layered) paratha.

Saffron kheer – This luxurious dessert is the finale of the meal. Gently simmered rice in milk, threads of saffron, cardamom and sugar, finally topped with silvered almonds and pistachios. 

Equipment and Ingredient List for the class found here - check before signing up for the class. 

This menu contains the following common allergens: Tree Nuts, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Kausar Ahmed is a chef, culinary educator, food, prop stylist and cookbook author, specialising in South Asian cuisine based between Karachi and Seattle. She launched her debut cookbook The Karachi Kitchen in North America in November 2017. The book consists of traditional and contemporary Pakistani recipes from Karachi, where she was born and grew up. It is a curated piece featuring her favorite recipes from childhood and later, motherhood. Her passion for serving disenfranchised communities has given her an opportunity to work with and teach culinary education to over 300 public school students in Karachi, Oakland, Los Angles, and New York. She also teaches adult and children cooking classes privately. It is such a joy! To find out more, visit kausarahmed.net and instagram.com/thekarachikitchen.