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Passage to Pakistan – cookery workshop

5th September @ 9:30 am - 3:00 pm


Date: Saturday, 5th September 2020

Timings: 9.30 am – 3pm

Cost: £120 per person / £220 per couple







Join Sumayya Usmani, award-winning cookbook author, to discover the varied regional specialities of this incredibly diverse cuisine. From flavours of the Indus Valley Civilization, Persia and Central Asia to Mughal delicacies and South Asian street food – you will be taken on a culinary journey guided by Sumayya, called the ‘go-to expert of Pakistani cuisine’ by BBC Good Food.

The menu will change throughout the year, but expect traditional Pakistani street food, vibrant chutneys and layered spiced dishes that will become part of your weekly repertoire.

Sumayya was born and raised in Karachi. She is known for highlighting the individuality of Pakistani cuisine through her cookery events, books, TV/radio appearances and social media presence.

Sumayya’s award-winning cookbook Summers Under the Tamarind Tree’ is packed with traditional Pakistani home-cooking. Her second book ‘Mountain Berries and Desert Spice is filled with desserts from every corner of Pakistan.


Arrive at Kaleyard Cook School at 930 am

·       Make yourself at home

Meet Sumayya and begin your day with hot cardamom chai and a traditional Pakistani treat.

·       Introduction

Sumayya will introduce you to regional Pakistani cooking, the spices you will be cooking with throughout the day and techniques for making the dishes.

At this stage we will also carry out our Covid-19 induction and will require you to sign off a declaration.

·       Session One

You will begin the day by making a Pakistani street food snack and a fresh chutney using seasonal ingredients.

·       Session Two

In this session you will learn the art to make perfect daal. Sumayya will explain regional differences and the many varieties of lentils used across Pakistan.

·       Session Three

Bhuna cooking is a key component of Pakistani cooking. Learn how to master this cooking technique of extracting flavour in your dish and prepare a vegetarian dish to serve alongside an Pakistani feast.

·       Lunch

You’ll sit down for a delicious lunch of seasonal curries, fresh breads and raita

·       Session Four

In this session you will cook with meat. Sumayya will teach you how to layer spices in meat dishes, the Pakistani way.

Session Five

A Pakistan feast wouldn’t be complete without something to mop it up with. In this session you will learn how to make simple breads such as chapattis or naans.


Important note:


  • Sorry, we’re afraid this course is not suitable for those with allergies or specific dietary requirements. 


  • You will have a chance to purchase Sumayya’s book as well as a beautiful collection of spices as special prices on the day.


  • Please bring small Tupperware for any leftovers.


  • We provide all PPE for the duration of your class and please respect our social distancing rules when you are at the cook school. You will be asked to come at 930am so that we can complete our Covid-19 induction, and we would expect you to sign off our declaration form to this respect.





5th September
9:30 am - 3:00 pm
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