Join cookbook author and teacher Sumayya Usmani to discover the undiscovered flavours of both North Pakistan, touched by Central Asia, Persia and Afghanistan, right down to the South of Pakistan, where ancient civilisations thrived and emperors reigned.
The flavours are varied, from simple fresh herbs, light spice to heavy aromatic regal cooking. We will learn a couple of dessert recipes from Sumayya's second cookbook Mountain Berries and Desert Spice: Sweet Inspirations from the Hunza Valley to the Arabian Sea, which maps the dessert culture of Pakistan plus some unreleased North Pakistani recipes from her recent travels to the land of the Hindu Kush, Himalayas and Karakoram ranges.
Menu will include dishes such as:
- Mughal Qabooli biryani - split gram lentil and saffron biryani
- Mamtu dumplings stuffed with seasonal vegetables with minted yoghurt and tomato sauce
- Chitrali Mishi - black pea peas with a cream, walnut and coriander topped and walnut oil fried onions
- Spiced and herbed squash and sweet potato flatbreads
- Chambrough - Stewed Hunza apricots with toasted kernels and whipped rose cream
- Rice flour pancakes with black cardamom and black poppy seeds
- Himalayan pink salted green tea
We will enjoy Pakistani snacks with Himalayan pink salted green tea as we cook and finish with a late lunch with organic wine. You will go home with a comprehensive pack of recipes so that you can recreate the dishes at home.
About the tutor
SUMAYYA USMANI is a writer and cookery teacher based in Glasgow, Scotland. She specialises in the cuisine of Pakistan and travels regularly to her homeland. Her debut book 'Summers Under the Tamarind Tree' won the Best First Cookbook category in the Gourmand World Cookbook Awards. It was also shortlisted for the Food & Travel Awards 2016, the Edward Stanford Travel Writing Awards 2016, and was voted cookbook of the year in many publications including The Guardian, Independent, Irish Times and Sunday Herald. Her second cookbook 'Mountain Berries and Desert Spice' will be out in April.