BERKELEY COOKING CLASS FIELD GUIDE
Tandoor, Tamarind, and Teamwork: A Three‑Hour Pakistani Wedding Feast with Chef Sara in Berkeley
A hands-on, 3-hour class in Berkeley where Chef Sara teaches traditional Pakistani wedding recipes — from tandoori chicken to imli chutney — and you cook and eat alongside fellow students.
Tandoor, Tamarind, and Teamwork: A Three‑Hour Pakistani Wedding Feast with Chef Sara in Berkeley.
Join Chef Sara in Berkeley for a focused, three-hour cooking class that walks you through the bold, aromatic dishes of a Pakistani wedding feast. The session blends a short lecture with hands-on cooking in small teams, a beginning snack, and a shared meal at the end where you eat what you’ve prepared.
Highlights
Outing Highlights
A wedding feast on the menu
The class covers several signature wedding-table items — Lahori masala fish and chips, imli (tamarind) chutney, tandoori-style baked chicken using a charcoal technique, lucha paratha, and chana chat — giving students a cross-section of bold, aromatic flavors.
Chef Sara: two decades of teaching
Chef Sara brings long experience to the class: she has worked in the culinary industry for 25 years and has been teaching cooking classes for about two decades, sharing family recipes and practical tips on spices and ingredient selection.
Lecture, teamwork, and tasting
Each session begins with a lecture on the day’s theme and recipes, then breaks into smaller teams for hands-on preparation; a snack is served at the start and participants eat the dishes they prepare at the end of class.
What the day feels like
What the class feels like
The class moves deliberately from briefing to practice: Chef Sara opens with a focused lecture about the recipes and techniques, then students split into smaller teams to execute the menu. A light snack at the outset loosens the group; by the end everyone gathers to taste and share the fruits of their work in a convivial setting.
Suitability
Who it's for
Who this class is (and isn’t) right for.
Practical planner
Details to review before reserving
You may bring a favorite apron or a knife to practice with, though aprons and all necessary tools are supplied during class.
Close-toed shoes are mandatory; high heels, open-toed shoes, sandals, and flip-flops are not permitted. Shoulder-length hair or longer must be tied back; hair ties are available in the kitchen.
The kitchen supplies aprons and all the tools you need to work during class.
Review cancellation policies before reserving.
Frequently asked questions
Planning Your Outing
How long is the class?
The class runs for three hours.
Can I bring alcohol to the class?
Yes — participants 21 and older may bring wine or beer for personal consumption, but Kitchen on Fire staff cannot open or serve it and cannot sell alcohol.
Can I take food home from class?
No — due to zoning permit restrictions, students are not allowed to take prepared food home.
What should I wear and bring?
Close-toed shoes are mandatory; shoulder-length hair or longer must be tied back. You may bring an apron or a knife if you prefer, though aprons and tools are provided.
I have allergies — what should I do?
Indicate any allergies on your class registration and contact the operator to double-check ingredient lists if you have concerns.
Who teaches the class?
Chef Sara leads the class; she has worked in the culinary industry for 25 years and has been teaching cooking classes for about two decades.