Nepali Achar Making Class — Bold, Spicy, and Loosely Fermented with Love

Join a spicy journey with your senses with our Nepali Achar (Pickle) Making Class. Learn within an hour the art of preparing traditional Nepali pickles which bring color, spice, and depth to every meal. Spice up meals with tomato sesame achar, radish or cucumber pickles, and many other mouth-numbing Nepali achar recipes. “The Heart of Every Plate!” – Achar isn’t just a side dish; it’s a punch of personality, a burst of heritage, and a celebration of spice in every bite. Ideal For: Anyone who enjoys strong flavors, condiments, or plant-based dishes

What's Included

• Hotel pick up and drop off ( at additional cost)
• step by step guidance on cooking methods
• Use of cooking equipment's and accessories
• Complementary Masala Tea
• Tasting Session

What's Excluded

• Alcoholic Beverage
• Tips for Chef and Staffs

What You’ll Gain

• Base Ingredient Prep: Learn to chop, dry, or ferment the key vegetables and fruits used in Nepali achar.
• Spice Blending: Master the art of toasting and grinding mustard seed, fenugreek, cumin, and turmeric.
• Oil Tempering Technique: Master the technique of blooming spices in hot oil for a deep, aromatic flavor base.
• Flavor Balancing: Discover the perfect balance of heat, sourness, saltiness, and texture.
• Cultural Roots: Discover how achar varies by region and festival—from sour cucumber to smoky tomato and radish varieties