Shaadi Kay Khanay: Traditional South Asian Wedding Food
Fri. Oct 01 & Sat. Oct. 02
Weddings in Pakistan and India are renowned for some things that money can’t buy - and other things that science can’t explain: weighty dresses that dazzle the retina off of unsuspecting onlookers, jewelry that has been passed sacredly down generations, a romantic revulsion for all things punctual, uncomfortably competitive singing and dancing competitions between the two sides, and, of course, the food.
At the height of the wedding season, the crisp December air in Karachi and Lahore is laden with Kabab-Parathas, cauldrons seething with Mutton Biryani or “Shaadi Ka Korma” (wedding curry), the spicy crunch of fried fish or prawns, the saffron sweetness of Zarda (sweet rice), platters of Halwa (sweet-meats), shining trays of Shahi Tukray (desi bread pudding) adorned with silver leaves, and lofty stacks of matti kay burtan (small clay pots) with agonizingly small amounts of silken Kheer (rice pudding). All waiting to be washed down with ice cold Apple Sidra and Pakola, or, if you prefer, garma-garam Doodh Patti Chai (strong-brewed Milk ’n’ Tea).
More artisanal than scientific, more pride than profession, more culture than catering, wedding food back home is the culinary memory of our happiest days. So join us as we bring these savory reminiscing’s to life in a cooking class dedicated to our wedding food.
Deghi Mutton Biryani:
Biryani is a staple of desi weddings and is traditionally made in deghs (cauldrons the size of subcompact cars). Our homage to wedding biryani will have you and your family scraping the bottom of the pot for more. Legend has it that whoever eats the last scraps straight out of a degh will have rain on their wedding day. Be prepared for monsoon showers at the next family wedding.
Badami Murgh Korma (Traditional Chicken Curry)
Naqqalon say Hoshiar (beware of imitators)! No 99c packaged box of spices can replicate the authentic taste of Murgh Korma served at Pakistani weddings. Our korma gets its mughlai flavor from kewra water, elaichi (cardamom), and blanched almonds.
Masala Fish Fry:
What could be better than tender fillets of fresh fish, marinated with a dry rub of South Asian spices, and pan-fried till golden? We don’t know. But you should feel free to ponder the question as you bite off on flaky, hot morsels of spicy fish.
Aloo Bukharay ki Chutney (Tangy Plum Relish)
Made with reconstituted dried plums, this chutney is the perfect sweet and sour accompaniment for our fried fish - and indeed for most other savory snacks.
Shahi Tukray (South Asian Bread Pudding)
It is sweet. It is creamy. It is hedonistically delicious. It is the most sensuously-textured rebellion possible against the low-carb revolution. It is Shahi Tukray: bread pudding’s rich and fancy desi cousin. One bite and you will agree: East, after all, is East.