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    • Home
    • About Me
      • The Short Story
      • The Long Story
      • CV
      • Press
    • Art
      • Mentorship
      • Daftar Asfar
    • ART PORTFOLIO
    • Culinary
      • Recipe Consultation
      • Catering
      • Chef's Table
      • Culinary Performances
      • Culinary Workshops
      • Culinary Journalism
    • Ecology
      • Urban
      • Rural
Logo
  • Home
  • About Me
    • The Short Story
    • The Long Story
    • CV
    • Press
  • Art
    • Mentorship
    • Daftar Asfar
  • ART PORTFOLIO
  • Culinary
    • Recipe Consultation
    • Catering
    • Chef's Table
    • Culinary Performances
    • Culinary Workshops
    • Culinary Journalism
  • Ecology
    • Urban
    • Rural

Workshops

These are not your typical cooking classes.

Led by Nahla, each culinary workshop is a living, local experience- rooted in the landscape, season, and the stories ingredients carry, it is an opportunity for you to care about your body and nourish yourself and the people around you. Together, we taste, touch, and play- focusing on nourishment, intuitive technique, and the forgotten wisdom of our local plants. No strict recipes. No sterile classrooms. Just custom-made sessions that blend nutrition, memory, everyday practicality and presence into food that feels alive. We’ll listen to music, and fall in love with healthy, no-waste cooking.

Offerings

Family Lunch| Group Workshop

Field Kitchen| Off-Site / Outdoor Experience

Field Kitchen| Off-Site / Outdoor Experience

For friends, retreats, or community spaces

A hands-on, communal cooking session where we work with seasonal ingredients and intuitive methods to prepare nourishing, grounding dishes, and come together like a family to enjoy them. Each participant gets paired up, and is given a recipe, or two to execute. 

  • 2.5–3 hours
  • 6–12 people
  • Local & seasonal menu
  • Shared meal + plant wisdom
  • Digital recipe book 

55 JD per person (minimum 6)

Field Kitchen| Off-Site / Outdoor Experience

Field Kitchen| Off-Site / Outdoor Experience

Field Kitchen| Off-Site / Outdoor Experience

For nature lovers, retreats, or creative events

Cook and eat in nature, whether in the desert, farm, or forest. This is food as landscape, woven with foraged ingredients, land to table techniques, and wild simplicity.

  • 3–4 hours
  • 5–15 people
  • Outdoor setup included
  • Custom, location-inspired menu
  • If possible, opportunity to forage, harvest or work with local produce

70 JD per person (minimum 5 people)

This can be booked/ hosted privately at your farm, as an add on for your hike and more. 

Just You and Me| Private Session

Field Kitchen| Off-Site / Outdoor Experience

Just You and Me| Private Session

For individuals, couples or friends (up to 4) seeking ways to cook in custom ways (those facing dietary issues or have limited time due to lifestyles) 

A deeply personalized cooking class, designed around your body, your needs, and the season. For those in transition, healing, or simply wanting to reconnect with food intimately and fall in love with cooking.

  • 3-4 hours
  • Custom focus: mood, nutrition, memory
  • In-home or studio setting
  • Digital recipes
  • Optional: shopping experience ( either to a farmers market or grocery store)
  • 2 starters, 2 mains, 1 dessert

120 JD for 1 person

180 JD for 2 people

450 JD for 4 people

Custom proposals are available upon request, drop me a line here:

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An archive of some of my workshops:

An archive of some of my workshops:

An archive of some of my workshops:

An archive of some of my workshops:

An archive of some of my workshops:

An archive of some of my workshops:

Alchemy in the Urban

Colomboscope and supported by 421 (2024)

I was invited by Colombscope to showcase my work, I Sit Under your Shade but to also offer workshops that explored the intersections between ancient practices of culinary healing, and today's urban tired world.


Alchemy in the Urban gathered 15 participants; artists, writers, botanists, to take residence at Ranbath Organic and explore healing modalities in poetic and personal ways. Leading up to the workshop, I explored Ranbath Organic's family farm, and the family run Ayurvedic medicine production facility Ayuwanna in search of deeper knowledge, and understanding how, in today's world, such practices can be accessible to all who wish to practice across socio-economic divides and lifestyles.


Day 1 of the workshop was an exercise in mapping; produce from the farm, with intuitive anatomy, and our own personal traumas and current affairs; grief, decolonisation, witnessing a genocide and more. Participants began to create dishes, drinks and remedies that could bridge these approaches, and serve as talismans.


Day 2 of the workshop explored another kind of healing- the magic that happens when a community gather together. Inspired by the collective cookie making tradition in the Middle East of Mamoul or Kaak Al Eid, we stuffed this semolina cookie with Sri Lankan staples; peanuts, jaggery and coconut. A noisy assembly line of invested participants, pinching, shaping and stuffing- ultimately resisting individualistic cultures. 


Traditionally, these cookies are offered to others, to celebrate with visitors during Eid or Easter, and so, we offered the baked cookies during Colomboscope's farewell dinner.


For the farewell dinner, or offering, I performed the role of the mother, the medicine woman, the intuitive, caring, listener, each eater was inviting to my table, to whisper their ailments, and spread across the table were replicas different healing dishes the participants had developed. I would combine the best possible concoctions, and scoop them onto naturally dyed hoppers for the guests to enjoy.


Photo courtesy Isira Sooriyaarachch and Colombscope (2024).


    Salsa Weibdeh Workshop

    In collaboration with Namliyeh (2018).

    I created a workshop in collaboration with Namliyeh with the intention of evolving once and for all past out mother’s go to dip from the 80s: labneh and the onion soup packet. 

    The 4 hour workshop began by embarking on an urban forage around our neighbourhood, Jabal Weibdeh, to pick up fresh herbs, vegetables, bread and more ingredients that would be woven together into sauces and dips. 

    Additionally, we learned about the medieval origins of hummus, the concept of ‘taghmees’ as a community bonding experience and explored unconventional flavour profiles including a Spanish cold watermelon and tomato soup. 

    The day concluded with a feast of our concoctions! We also put together a interactive recipe book to share amongst the group. 

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