Date: Saturday, 5th September 2020
Timings: 9.30 am – 3pm
Cost: £120 per person / £220 per couple
(THE LINK WILL TAKE YOU TO KALEYARD COOK SCHOOL’S WEBSITE FOR PAYMENT:
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
Meet Sumayya and begin your day with hot cardamom chai and a traditional Pakistani treat.
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.
You will begin the day by making a Pakistani street food snack and a fresh chutney using seasonal ingredients.
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.
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.
You’ll sit down for a delicious lunch of seasonal curries, fresh breads and raita
In this session you will cook with meat. Sumayya will teach you how to layer spices in meat dishes, the Pakistani way.
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.