A Taste of South Asia with Chef Amirah Islam

Every dish tells a story. For Chef Amirah Islam, meals are a way of sharing her history, culture, and identity. From Dhaka, Bangladesh to Austin, Texas, get ready to explore the ingredients and techniques of South Asia with through Chef Amirah’s Bengali POV.

Fill our kitchens with the scent of sizzling spices by combining fried potatoes with aromatic ingredients, simmer your way to a lamb dish worthy of a fine feast, and learn a new way to execute braised greens before sweetly ending class with cookies and tea. At the end of class, you’ll sit down and enjoy a fabulous meal together.

Hands-on. You will be working with a small team. For ages 16 and up. 21 or older? You’ll enjoy a glass of wine paired with your meal.

Chef Bio:

About Chef Amirah Islam

The sizzle of black mustard seeds, the heady fragrance of deep green makrut lime leaves, and the sweet spiciness of grated ginger. These are some of the unique smells and sights you may experience in Chef Amirah Islam’s kitchen. Born in the world’s friendliest city, Glasgow, Scotland, Chef Amirah was later raised in her home country, Bangladesh, ensconced in the rich history, literature, and artistry dating back centuries. Her purpose as a chef is to bring the stories and the people along with their dishes to the table. To curate a space where everyone has a seat to sit down and eat.

Now based in Austin, Chef Amirah has established herself as an ambassador for South Asian food culture and believes that each dish she creates has something to say. Whether through the influences of Malaysia or the indigenous uses of Bengali spices, she understands that food often comes from the happy confluence and tumultuous conquest of people, land, and cultures. Chef Amirah takes on the challenge that she believes every chef is bound to: the duty to explain to their audience where their ingredients and techniques come from. Chef Amirah Islam is a winner of Top Chef Amateurs, a spin-off series of Bravo TV’s Emmy nominated, Top Chef.

Menu:

· Olav Churmé (golden fried potatoes tossed in Kashmiri red chilli, fennel, and dried ginger)

· Goshtaba (hand-pounded lamb meatballs simmered in a velvety yogurt gravy, traditionally served as the grand finale of a Kashmiri Wazwan feast)

· Haakh (tender collard greens and spinach, braised with mustard oil and earthy spices)

· Noon Chai & Cookies (the iconic pink tea of Kashmir — brewed with green tea, topped with crushed pistachios and almonds, served with saffron cookies)

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