Inspired by the mythical traveller, Shizu’s culinary adventures around the world, the F&B arm of Phoenix Mills Limited presents ‘Episodes at Shizusan’, a series of interactive workshops on cuisine, beverages and mixology.

The first masterclass under this aegis will hosted by Chef Paul Kinny, Culinary Director – Phoenix Mills Limited at Shizusan in Bengaluru, Mumbai and Pune.

Chef Paul’s workshop will introduce gourmands and home chefs to the finer nuances of creating two variants of the traditional Laksa – a Singapore Tom Yum Laksa (with shrimp) and a Malaysian Laksa (vegetarian).

Warm and wholesome, Laksa is the perfect comfort food for the rainy season. In fact, there is a theory that traces it back to Hindi-Persian lakhshah, referring to a type of vermicelli. It has also been suggested that Laksa has come from the Chinese word for ‘spicy sand’ due to the ground dried prawns which give the sauce a sandy, gritty texture.