Cooking class experience — learning Panta Bhat properly

I took a cooking class specifically to learn how to make Panta Bhat correctly. The instructor explained why panch phoron five-spice is used the way it is — something I'd never understood from just eating it. The fresh and fishy result when you make it yourself is different.

Bengali cuisine shares roots with West Bengal India but has distinct Muslim food traditions. 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.