Cooking with Reverence with
Sukaina Jeevraj

Live virtual workshop Saturday, December 11, 2021

12:00-1:00 PM Mountain Time

The art and science of cooking have always fascinated me. Being of East Indian descent, born and raised in Africa, and having middle eastern religious roots exposed me to a variety of cultures and culinary experiences.

I am excited to bring into your kitchen the aroma, textures, flavors, and essence this diversity has brought me. Together, we can find a space to assimilate beyond borders and reap the benefits of international cuisine utilizing spices that contribute to health and well-being.

The session will be recorded and the replay will be made available for 14 days for those who are unable to attend live. 

Investment: $30. (No one will be turned away due to lack of funds. Contact to inquire.)

Fragrant Basmati Rice... What you will need


  • 1 cup basmati rice; rinse well and soak for 40 minutes  before class
  • Salt
  • Avocado or grapeseed oil - ~ 2 Tablespoon ( you can substitute any other oil of choice)
  • Olive oil to drizzle
  • Whole cumin seeds - ~ 1 and 1/2 teaspoons
  • A couple of cinnamon sticks (preferably flat ones from an Indian grocery store)
  • 3-4 cloves
  • 3/4 teaspoon white vinegar (optional)
  • A large pot of water brought to a boil and kept on a gentle heat prior to start of class


  • Medium to large-sized sieve/strainer with fine mesh
  • Spoon or any non-stick utensil for stirring
  • An additional deep, medium to large-sized pot with handles and a tight-fitting lid to cook in