Growing up in Karachi, Kausar Ahmed was always curious about the cuisine brought by the local Afghan refugees — similar but different, influenced by Pakistani flavors as well as those of Persia and Central Asia. In this class Kausar will share some history of Afghan cooking traditions as you make borani banjan, a richly spiced eggplant dish with garlicky yogurt, and aushak (Afghani dumplings filled with leeks and scallions, and served with chunky tomato and beef sauce). Also on the menu: bolani, a fried flatbread stuffed with potatoes, cilantro, and peppers, and green chutney, a classic condiment made with green peppers, walnuts, and fresh herbs.
We are excited to welcome you into our space and would like to remind you of our covid policy. For the safety and comfort of our guests and staff, we are requiring proof of vaccination and ID to attend in-person events in our space. Please make sure you and your guests know to bring either their vaccination card or a photo of their card as well as their ID. If you have had symptoms of covid or if you have been in close contact with someone with covid in the past 10 days, please follow the current CDC guidelines. If you are sick, please stay home. Guests may be required to wear a mask during instruction, depending on the local transmission rate at the time of class (we will have some extra masks on hand if needed). Thank you for your help keeping each other and our staff safe!