Cooking class experience — learning Kheer properly

I took a cooking class specifically to learn how to make Kheer correctly. The instructor explained why Kashmiri chilli is used the way it is — something I'd never understood from just eating it. The boldly spiced and aromatic 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 Karachi biryani house 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.