NOTE: iphone and ipad users, CLICK HERE to register for class.
What’s on the Menu:
Punjabi Spiced Potato Samosas
Tanzanian Tuna Sambusas
Uzbek Chicken Samsas
Coriander and Kiwi Chutney
A samosa by any other name can taste just as great—or maybe even better. Across the world, these stuffed and fried dough pockets might be called sambusak (Egypt), baijyaa (the Maldives) or somsa (Mongolia). In this livestream Small Group Workshop—capped at just 25 attendees—with guest teacher Radhika Howarth, you’ll learn three of our favorite variations. We start with a classic Punjabi samosa, whose dough is studded with ajwain and whose filling is proof that spices and aromatics are the true heroes of the kitchen. Then, we make a less familiar version: Tanzanian sambusa. These are a popular street food on the island of Zanzibar, whose history as a trading hub has created a rich culinary culture that blends African, Middle Eastern and Indian flavors. The result, as far as samosas go, is a dough that might be enriched with either ghee or oil and fillings that most often feature fresh seafood. For our third samosa of the day, you’ll pick your favorite of the two doughs and prepare a filling of tender shredded chicken and herbs that’s inspired by the samsas of Uzbekistan. Whether you make one, two or all three of Radhika’s combinations, you’ll get to practice the motions of shaping the oversized, plump sambusas so they hold together when fried and will get comfortable frying like a pro. As they cook, we’ll make a unique chutney that blends together fresh herbs with an unexpected fruit, citrus and spices and pairs perfectly with all three.
Get 10% off your copy of Radhika’s book “Flavours Without Borders” when you use code MILK2025 here: https://www.portersquarebooks.com/book/9781915538321
About Radhika: Radhika Howarth is a London-based author, TV chef, and culinary storyteller whose debut cookbook, Flavours Without Borders: 80 Recipes Connecting Cultures and Cuisines, celebrates the power of food to bridge cultures. She is widely recognized for her engaging television appearances, including The World Cook on Amazon Prime and Channel 4’s Double the Money with Sue Perkins in 2024. In 2018, Radhika founded her brand, Radikal Kitchen, offering diverse food consultancy services such as recipe development, social media content creation for food brands, bespoke culinary events, cooking workshops, chef demonstrations, and food writing. Her passion for connecting people through cuisine shines in her food column for I-Global News. A proud member of the Guild of Food Writers UK, Women in the Food Industry UK, and The Chef’s Forum, Radhika also serves as the brand ambassador for Hamilton Beach UK and Europe. On Instagram, @radikalkitchen, she inspires her audience with vibrant flavours, culinary adventures, and a deep appreciation for global food culture.
Thank you to the 2025 Annual Sponsors of the Cooking School, who make our livestream events possible:
- Coccinella, whose Oleavia Extra-Virgin Olive Oils are made with olives that are harvested early, hand-picked and cold-pressed to ensure impeccable flavor. Use code MILK STREET to get 20% off your first order: https://www.coccinellastore.com/oleavia-evoo
- Copper, which makes battery-equipped induction ranges that power premium cooking experiences and store renewable energy — without the need for complex, expensive electrical upgrades. Learn more: t.ly/cU1pO
- Vermicular. With 80+ years of Japanese craftsmanship and heating innovation, they craft thoughtfully designed cast iron cookware that inspires chefs of all levels. Use code COOKLIGHT for 10% off their products at the Milk Street Store: t.ly/mu01T
- Work Sharp, which makes sharpening products that are fast, easy to use and work every time. Find their products on the Milk Street Store and use code SHARPSMART for 10% off: t.ly/SSsSz
- Wulf’s Fish and Savenor’s Market. Together, Wulf’s and Savenor’s provide premium seafood and gourmet meat to chefs and home cooks across the country. Use code MILKSTREET for 20% off orders from Wulf’s (t.ly/REVSO) and Savenor’s (t.ly/CRwjA).
Our small-group Workshops are capped at just 25 attendees and are distinct from our livestream Classes. As such, they are NOT included with Insider membership.
Want to give this class as a gift? You can purchase gift cards here.
Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to the class (or within 48 hours, if you register less than one week in advance), you will receive instructions on how to prepare ingredients and equipment in order to cook along with us.
After class, you will receive a recording of the event, as well as a packet with recipes and resources that we discuss during the event. If you have any questions about this class, please don't hesitate to get in touch via cookingschool@177milkstreet.com.
This event has limited spots, and you must register in advance via Eventbrite. One sign-up covers one device. Closed Captioning is available for this event.
Payments for Milk Street livestream workshops are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.
Proceeds from live stream cooking classes and workshops support Milk Street's non-profit work with The Big Sisters Association of Great Boston, The Boys & Girls Club of Dorchester, and other partners.
Bonus: All attendees of this class will receive a one-time 20% off coupon to the Milk Street Store after class.
