The Pakistani Table: Spices

The hot, humid climate of Pakistan allows spices to grow in abundance year-round, in varieties found in few other places in the world. For many in Pakistan, spice enters life early—its aromas, colors, and flavors becoming part of daily rhythm and memory. Join cookbook author and culinary educator Kausar Ahmed to hear her spice story: how the matriarch of her family introduced her to the world of spices by tossing them into the pot without measurements, creating balance and depth through intuition.

In this hands-on class, you’ll make a spice blend from scratch and cook a complete Pakistani meal. Masala fish features fresh aromatics and a custom spice blend. It pairs well with handmade chapati and rice. Khatti daal will draw its aromas and flavors from homemade garam masala and tempered spices and aromatics. Lastly, no Pakistani table is complete without sabzi!

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Masala Fish with Ginger, Garlic, Spices, and Mustard Oil

Khatti Daal - Sour and Spicy Lentils With Tomatoes and Homemade Garam Masala

Mixed Vegetable Sabzi - Potatoes, Peas, Carrots, Cauliflower in a Spicy Tomato-Based Curry Sauce, with Cilantro and Green Chilies 

White Basmati Rice

Homemade Chapati - Unleavened Flatbread

Allergens: Fish, Wheat. Concerns? Email info@18reasons.org.

Kausar Ahmed is a cookbook author, culinary educator, and food entrepreneur with over 25 years of experience in recipe development, food styling, and community-based culinary programming. She is the co-founder of Karachi Kitchen, a mother-daughter brand offering small-batch chutneys and spice blends inspired by traditional Pakistani flavors. As a contributor to The New York Times and founder of the Dastarkhawan Substack, Kausar tells stories of heritage, migration, and resilience through food. Her work centers on creating meaningful connections through honest, flavorful cooking that nourishes both body and community.

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