Cooking class experience — learning Bhuna Khichuri properly

I took a cooking class specifically to learn how to make Bhuna Khichuri correctly. The instructor explained why hilsa fish is used the way it is — something I'd never understood from just eating it. The spicy and tangy result when you make it yourself is different.

hilsa fish is a cultural icon in Bangladesh — its seasonal availability is a national event. We learned how a Sylheti tea estate shapes the way this dish is eaten. The class ended with the meal and a glass of aam panna green mango drink. I've made it three times since and each time it improves. Highly recommend the cooking class approach.