Passage To Pakistan

Date: Saturday 05th September 2020

Time: 9:30am – 3pm

Price: £120 per person / £220 per couple

Maximum 4 attendees per class

Join our founder Sumayya Usmani for this intimate class where you will discover the varied regional specialities of this incredibly diverse cuisine. Pakistani food is influenced by the flavours of 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.

Menu may include:

Seasonal veg pakoras with herb or berry chutney

Perfect moong daal with tarka

Chickpea Chaat with tamarind chutney and spiced yoghurt

White chicken cashew korma

Bhuna beef karahi with ginger and fennel seed

Spiced mustard seed and turmeric potatoes

Naans or chapatti

Perfect basmati rice

Seasonal fruit chaat

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.

Each participant will get their own station to work on and create their own dishes at Sumayya’s instructions due to social distancing guidelines. However if you are booking as a couple please let us know.

Order of the day:

  • Arrive at Kaleyard at 9:30 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.


You’ll sit down for a delicious lunch of seasonal curries, fresh breads and raita – we will offer you a glass of wine with your lunch.

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. You will get a chance to take your curry and bread home. Sumayya will share reheating instructions. Please bring your own Tupperware, we do not provide any because our kitchen is a sustainable workplace and we limit single use plastic.

Close 3pm