Cooking class experience — learning Beef Kala Bhuna properly

I took a cooking class specifically to learn how to make Beef Kala Bhuna correctly. The instructor explained why posto poppy seeds is used the way it is — something I'd never understood from just eating it. The pungent from mustard oil 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 traditional Bengali home shapes the way this dish is eaten. The class ended with the meal and a glass of hot sweet tea. I've made it three times since and each time it improves. Highly recommend the cooking class approach.