Wholesome plant-based Pakistani course
Welcome to sabzi
Anyone can create spicy plant-based food. But learning to create delicate layers of spice changes the way you cook it.
If you’ve ever wanted to learn the art of layering spices through food, this course was made for you.
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WHAT IS SABZI?
This is plant-based cuisine that creates a sensory experience.
Sabzi is Urdu for vegetable and that’s at the root of all this course is about. Plant-based food doesn’t have to be bland or boring - it can be rich and delicious with layers of texture and flavour.
More and more people are looking for plant-based options and alternatives. For me, this doesn’t simply mean substituting meat for vegetables but really getting the most out of each ingredient and creating a depth of flavour and a dish that has substance and sustainability at the centre.
THESE THREE RECIPES ARE PRECIOUS TO ME, EACH PART OF MY PERSONAL STORY AND THE YEARS OF EXPERIENCE AND EXPERIMENTING WITH CUISINE MYSELF.
WHAT MAKES SABZI DIFFERENT?
Within Sabzi you’ll discover the techniques that I’ve translated and adapted to work with vegetables that I share wholeheartedly – combining heritage and heart with a menu designed for the modern world.
This course isn’t about fusion, it’s about evolution. Opening your mind to the power of spice and creating flavour that tells a story, with a thread of mindfulness and slow living throughout all that I teach.
There’s something deeply nurturing about vegetables and the process of growing and cherishing them before they are ready to enjoy.
So much of my teaching is about slowing down and being present for the experience. I encourage you to take the techniques that I’m sharing and to find your own way, recipes don’t need to be written and followed to the letter.
Focusing on 4 key modules, my relaxed way of teaching will show you how to infuse your cuisine with authentic Pakistani flavour.
I grew up in a meat-based culture, but something inside me changed. The need to cook different is the inspriation behind this course.
a little about me
I’m a food writer, author and educator, promoting the power of cuisine and connection. Food is a form of expression for me, and a way to conjure childhood memories, from the garden to the kitchen.
I’m the first food writer to publish books on Pakistani cuisine in the world, and I believe in the power of authentic Pakistani cuisine. As a child I travelled the world, but my one constant was always the food that kept me anchored to my heritage.
I live in Scotland, and am presently writing my food memoir. Teaching people to cook with this layers of spice, is the passion that fuels me.
Follow Sumayya on Instagram @sumayyausmani
Sumayya
LEARN THIS DISTINCT WAY OF COOKINg
Great cuisine is inspired by culture and creates a sense of story, balancing taste sensations and new skills, leaving you with a legacy of all that you’ve learned. Each module you can come back to time and again, finding the foundations of each dish and making it distinctive and delicious.
In this course I open my home and my heart to inspire you with some authentic Pakistani plant-based recipes, that will quite literally add spice to your life.
Come, cook with me
Sumayya x
What’s Inside sabzi?
How to create satisfying vegetarian Pakistani recipes that translate classic Pakistani dishes into vegetarian versions. Without the loss of taste
How to layer spices and add depth to vegetarian cooking with spices. The Pakistani way.
Techniques you’ll be able to translate into other recipes that you might want to turn vegetarian.
How to gain confidence in the kitchen when cooking with spices and creating vegetarian dishes.