Cooking Class: Curries and Spices with Shayma Owaise Saadat

Cooking Class: Curries and Spices with Shayma Owaise Saadat


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Join Shayma Saadat as she leads us through an interactive, hands-on class, in which we will learn how to make two types of aromatic curries and grind our own spices to create a ‘masala’ mix. With a step-by-step guide from Shayma, we will explore the fragrant spices which are the basis for fragrant curries. We will prepare two dishes, one vegetarian and one with chicken during the cooking class.

We will make one tomato-based curry and one with yogurt, both of which are versatile and can be tailored to suit your palate, for meat lovers and vegetarians alike! In this class, we will make a chickpea curry, Chana Masala, and a spiced tomato yogurt chicken dish using a rich blend of spices. This class will equip participants with the skills to use these spices and create their own masala mix. Spice adds depth and flavor to a curry, and that is what we will concentrate on in this class.

Led by culinary scholar Shayma Saadat, this interactive hands-on seminar will provide confidence about using spices and creating your own curries. Participants will come away with the confidence to prepare these two world-famous curry dishes from the Indian subcontinent to nourish themselves, as well as impress their loved ones around the dining table.

You may also enjoy Cooking Class: Persian Culinary Masterclass with Shayma Owaise Saadat

Below are the items you’ll want to participate in this class. We will email attendees the full recipe with measurements and instructions prior to the class so that you can pre-measure ingredients before joining.

Chana Masala

  • 1 10-oz can crushed tomatoes (or tomato sauce)
  • 2 Tbsp. vegetable oil
  • ½ red onion, thinly sliced into half-moon shapes⁣
  • 2 cloves of garlic, minced⁣
  • 1-in thumb ginger, minced⁣
  • ½ tsp. ground cumin ⁣
  • ½ tsp. hot paprika⁣
  • ½ tsp. pul biber/Aleppo pepper (optional)
  • ¼ tsp. ground red chili
  • ¼ tsp. ground turmeric ⁣
  • sea salt, to taste⁣
  • 2 15-oz cans of pre-cooked organic chickpeas/garbanzo beans ⁣
  • 1 green Thai bird chili or any other fresh chili pepper of your choice (optional)⁣
  • 1 cup cherry tomatoes, optional⁣ ⁣ 
  • fresh herbs, to adorn

Spiced Tomato Yogurt Chicken

  • 1 tsp Persian saffron threads (optional)
  • 2 tbsp boiling water
  • ¼ cup neutral oil (grapeseed)
  • ½ cup chopped red onion
  • 2 cloves garlic, minced
  • 1-inch knob ginger, peeled and minced
  • ¼ tsp ground coriander seeds
  • ¼ tsp ground cumin
  • ¼ tsp turmeric powder
  • 1 cup crushed tomatoes (or tomato sauce)
  • 2lb boneless skinless chicken thighs
  • 1 bay leaf (fresh or dried)
  • 1 tsp sea salt, or more, to taste
  • ½ teaspoon ground red chili
  • ½ cup yogurt, full-fat (must be room temperature)
  • Coriander, or fresh herbs of your choice, to adorn

Special equipment

We don’t list every item you’ll need here (e.g., standard items like knives, bowls, cutting boards). But we do our best to identify items that may not be in every kitchen and alternatives where possible.

  • 2 pots with a lid, about 10-inches in diameter and a minimum 3-inches depth
  • Chef's knife and Paring knife
  • Chopping board
  • Tea towel
  • Spatulas
  • Mortar and pestle (for saffron)
  • Kettle for boiling water
  • Kitchen shears
  • Two tiny bowls

Born in Lahore, Pakistan, Shayma Owaise Saadat is a Pakistani-Afghan with Persian lineage who grew up all over the world. She came to Toronto, Canada, where she now lives, via Rome, Italy. After a career as an economist, she started her journey with Spice Spoon, rooted in the cooking traditions of the women in her family. She is now an internationally published food writer, food photographer and stylist, cook, cookery teacher, public speaker, and storyteller.

This conversation is suitable for all ages

90 minutes, including a 30 minute Q&A.

Customer Reviews

Based on 2 reviews
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(1)
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(1)
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L
L.
Scrumptious!

The recipes were clear and uncomplicated, the final dishes delicious! Shayma's teaching style was so relaxed and easy to follow. I loved how she kept moving the camera so we could see the spices clearly, as well as the cooking process. Shayma would also patiently wait until all of us cooking along caught up with her. She gave us so many variations to try using the basic recipe so even when we were waiting, we were learning. I look forward to more cooking lessons with her.

A
A.S.
Eh

Recipes were interesting but presentation and execution was slow and boring.

Customer Reviews

Based on 2 reviews
50%
(1)
0%
(0)
0%
(0)
50%
(1)
0%
(0)
L
L.
Scrumptious!

The recipes were clear and uncomplicated, the final dishes delicious! Shayma's teaching style was so relaxed and easy to follow. I loved how she kept moving the camera so we could see the spices clearly, as well as the cooking process. Shayma would also patiently wait until all of us cooking along caught up with her. She gave us so many variations to try using the basic recipe so even when we were waiting, we were learning. I look forward to more cooking lessons with her.

A
A.S.
Eh

Recipes were interesting but presentation and execution was slow and boring.