A Hands-On Class with Chef Sultan Ahmed
Vegetarian food in a Pakistani kitchen isn't a swap or a compromise — it's the heart of the cooking, and it's where the spice work gets truly exciting. In one evening, you'll put four vibrant dishes on the table with your own two hands, exploring the sweet, sour, and savory side of Pakistani flavor. This class welcomes cooks of every level, so come as you are and get ready to play with spice.
Meet your chef
Chef Sultan Ahmed is the chef-owner of Sultan, a modern Pakistani restaurant in Madison, Wisconsin, where Punjabi technique meets Midwestern farms. Born in Karachi and shaped by his mother's family kitchen and a lifetime of global travel, he cooks food that treats Wisconsin's bounty as the canvas for Pakistan's flavors. He's also the author of his debut cookbook, Zameen: Pakistani Roots, Wisconsin Soil. Tonight he brings that same passion to your station — sharing the little details that make each dish sing and cheering you on at every step.
What you'll cook
You'll work through four complete dishes, each one a different window into Pakistani vegetarian cooking:
Chukandar aur Aam ki Chaat — Beets roasted whole in their skins until tender, then caramelized in butter, honey, garlic, and thyme. You'll build a bright mango coulis and splatter it across the plate, then finish with tamarind, mint, chaat masala, and ground caramel popcorn for crunch.
Paneer Rangeela — Colorful marinated paneer served with two vibrant sauces. One is a bold red-wine masala built on Spanish Garnacha — a delightfully unexpected twist for a Punjabi dish. The other is a saffron, coconut, and lime curry inspired by Thai flavors.
Aloo Palak — Traditionally spinach and potato cook down into one thick masala, but here they're pulled apart so you taste each one. Think pale, silky Yukon Golds, a deep green spinach puree built on fenugreek, and a spinach chip that shatters when you break it — all finished with a honey ginger lime yogurt dressing.
Kaddu Saag — The comfort dish of the night. Butternut squash roasted with cinnamon, chickpeas cooked just to al dente, and greens brought together in a masala thickened with squash puree. It finishes with a tadka — hot fat and aromatics poured over the dish at the last second. You'll do this at the table, and it makes the best sound in Pakistani cooking.
Who this class is for:
Never cooked Pakistani food before? Perfect — this is exactly where to start. Already comfortable in the kitchen? You'll pick up techniques and flavor combinations that will change the way you cook. Chef Sultan meets every cook exactly where they are, and the small group setting means plenty of one-on-one time and room to ask every question you've got. You control the heat level in your own dishes, so the spice is always exactly where you want it.
The details:
Skill level: All levels welcome — no experience needed. The knife work is gentle, and most of the technique is patience and heat.
Heat level: Mild throughout. This night runs on sweet, sour, and savory.
Dietary notes: Fully vegetarian. Contains dairy, and one dish contains wine. Vegan and alcohol-free adaptations are possible with advance notice.
Take home: Your spice blends in labeled jars, plus printed recipe cards for all four dishes
We provide every ingredient, tool, and apron — just bring your appetite and a little curiosity.
Ready to discover how exciting vegetarian cooking can be? Reserve your spot today and let's get started.
Wine, beer, and cocktails are available for purchase from our bar. Come early for cocktails (5:30) — class begins at 6:00!
HowDidIMissThat.com is an independent listing and does not organize this event.
