Cooking class experience — learning Seekh Kebab properly

I took a cooking class specifically to learn how to make Seekh Kebab correctly. The instructor explained why ghee 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.

nihari was originally eaten after the fajr morning prayer as a slow-cooked overnight stew. We learned how a BBQ nihari restaurant at midnight shapes the way this dish is eaten. The class ended with the meal and a glass of rooh afza rose syrup drink. I've made it three times since and each time it improves. Highly recommend the cooking class approach.