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Foods of Mesopotamia with Chef Afreen Wahab

The Cooking School: Hands-On Classes with Dinner & Wine

Home»Calendar»October 2013»Week 44»10/30/2013»Foods of Mesopotamia with Chef Afreen Wahab
  • January 30th, 2014

    Foods of Mesopotamia with Chef Afreen Wahab

    Foods of Mesopotamia with Chef Afreen Wahab

    All civilization is said to date back to the river valleys and water supplies of ancient Mesopotamia. Join us on a tasty voyage of discovery, using your imagination and taste buds to time-travel back 4000 years. Close your eyes and imagine lush chartreuse-hued gardens; breathe in and smell the heady scents of saffron, cinnamon, cumin, fennel, and fenugreek being toasted on ancient stovetops. These aromatic, pungent spices with their tantalizing display of colors and warm flavor profiles are the culinary fabric of Mesopotamia. Chef Afreen Wahab hosts this epicurean journey, honoring the traditions, culinary techniques and spice palettes of the Middle East and South Asia.


    • Masala Murgh Suleman: Grilled chicken in a rendered onion masala with red mustard seed, fenugreek and fresh curry leaves
    • Goan Style Mussels: Mussels prepared in coconut milk, with turmeric, saffron and Ghost Chili Pepper
    • Saag Paneer: A medley of spinach, and turnip greens with Panch Poran and fresh cheese
    • Brinjal Bharta: Japanese eggplant with tomato, ginger and aromatic spices
    • Tandori Chapati: Whole Wheat flat bread

    $85 / person – SOLD OUT