Pakistani Home Cooking: Spices, Stories, and Generations of Flavor

Pakistan’s cuisine reflects diverse regions and centuries of cultural exchange across South, Central, and West Asia. Chef and educator Kausar Ahmed leads an evening exploring bold spices, traditional techniques, and the stories behind Pakistani home cooking.

Raised in Karachi, Kausar learned to cook through instinct—tasting, smelling, and balancing flavors—guided by the women in her family, especially her grandmother, who raised seventeen children and believed food brings people together.

In this hands-on class, Kausar teaches traditional dishes passed down through generations, including her grandmother’s signature beef recipe. Participants will learn to build flavor from scratch by toasting and grinding spices, understanding combinations, and confidently balancing bold, aromatic flavors.

Throughout the evening, Kausar will share insights into Karachi’s rich food culture and her culinary journey, creating a vibrant, sensory experience centered on the joy of cooking.

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Dum Kay Pasanday - Thinly sliced beef, marinated with spices and shredded coconut,  slow-cooked and smoked. Served with ginger, onions, cilantro, mint, and lemon wedges.

Mirchi Ka Salan - Green chilies in a rich curry of roasted peanuts, coconut, sesame, tamarind, and warming spices—a Hyderabadi classic accompaniment in Pakistani cooking.

Homestyle Kulcha - Soft, pillowy flatbread traditionally baked in a tandoor

Baingan Bharta Raita - Smoky roasted eggplant folded into creamy yogurt with toasted spices

Gajar Ka Achar - Bright and tangy carrot pickle tossed with mustard seeds, chilies, and spices.

Allergens: Dairy, Peanuts, Sesame, Wheat. Concerns? Email info@18reasons.org.

Learn more about Kausar here.

Review our registration and cancellation policies here

Photo Credit: Kausar Ahmed