Celebrate Multiculturalism Day by joining creative baking instructor and Season 7 contestant of The Great Canadian Baking Show, Niv Menon-Saberi.
Participants will learn the art of making and baking a Persian and Indian festive treat with a demonstration and tasting of chai from both cultures. Guests will take home their baked goods after class! All materials will be provided.
About Niv Menon-Saberi
Niv formerly worked in nuclear engineering and left work to focus on parenting and pursue her love of baking. She enjoys getting creative with flavours from her and her husband’s Indian and Persian cultures. Niv is active in her small community on Lake Huron where she is a vital member of the curling club, and enjoys thrifting, playing volleyball, and practicing reiki. She also makes her own kombucha and teaches creative baking to kids at the local gallery.
$70 Members | $80 Non-members
Recommended for ages 18 and up. Space is limited, preregistration required.
Here’s a bit more about what we’ll be making!
Nankhatai are melt-in-your-mouth, crumbly shortbread cookies that have been a beloved teatime treat across India, Pakistan, and parts of the Middle East for generations. Their name comes from the Persian word “naan” (bread) and the Afghan word “khatai” (biscuit), hinting at their fascinating journey through trade and tradition.
Whether paired with a steaming cup of chai or enjoyed on their own, nankhatai bring warmth, nostalgia, and a little taste of history in every bite. Making these, you’ll be carrying on this tradition—mixing, shaping, and baking these golden beauties just as generations before us have done. So roll up your sleeves and get ready to make (and taste) a piece of culinary history!
Ingredients:
The ingredients for nankhatai are:
• All-purpose flour
• Gram flour
• Semolina
• Powdered sugar
• Ghee
• Cardamom powder
• Baking powder or baking soda
• Silver Leaf, Saffron and Rose Petals (Garnish)
Indian Masala Chai: A bold, spiced tea brewed with black tea leaves, cardamom, cinnamon, cloves, and ginger, then simmered with milk and sweetened to taste. This aromatic, full-bodied chai is a staple in Indian homes and bustling street-side tea stalls (chaiwalas), where it’s poured dramatically from pot to cup to create the perfect frothy sip.
Persian Chai: More delicate yet just as comforting, Persian chai is often brewed with loose-leaf black tea and served with fragrant additions like rose petals or saffron. Unlike its creamy Indian counterpart, Persian chai is traditionally served without milk, enjoyed with sugar cubes or nabat (rock candy) that melt gently on the tongue as you sip.
