Cooking class experience — learning Chapli Kebab properly

I took a cooking class specifically to learn how to make Chapli Kebab correctly. The instructor explained why whole garam masala is used the way it is — something I'd never understood from just eating it. The rich with slow-cooked depth result when you make it yourself is different.

Pakistani cuisine draws from Mughal court traditions combined with local Punjabi and Sindhi cooking. We learned how a BBQ nihari restaurant at midnight shapes the way this dish is eaten. The class ended with the meal and a glass of zeera cumin water. I've made it three times since and each time it improves. Highly recommend the cooking class approach.