The hot, wet climate of South Asia means spices grow in abundance all year round, and in varieties seen in few other places in the world. Spice finds its way into Desi lives early and often, and the flavors weave their way into the lives of those who live there. Join Kausar Ahmed in class to hear her spice story: how the matriarch of her family introduced her to the world of spices by throwing them in while cooking without any measurements to combine different spices to create perfect flavor and balance. In class you’ll make masala fish with ginger, garlic, and mustard oil served with fresh chapati; khatti daal (sour and spicy lentils with tomatoes and homemade garam masala); and mixed vegetable sabzi (potatoes, peas, carrots and cauliflower in spicy tomato curry with cilantro and green chilis).

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.