@hadiya_alvii: POV: Teaching Moments ✨ Every workshop is more than just learning techniques—it’s about building confidence, exploring creativity, and enjoying the process. 🎨🤍 A few glimpses from our Hunerkada Workshop, where every brushstroke was a step towards creativity and growth. ✨

Hadiya_Alvi

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Friday 31 July 2026 12:01:57 GMT

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Shan Calligrapher :

good works

2026-08-01 03:03:21

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M Amjad Alvi Calligrapher :

Mashaallah

2026-08-01 12:58:20

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Tahir Lucky :

💕

2026-07-31 15:37:30

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Beans beans the more ypu eat the more you… Cosy brothy beans with roasted pumpkins till slightly caramalised topped with fresh herbs and pistachios! INGREDIENTS 1 tbsp olive oil 2 x 400g can of butter beans 2 cloves of garlic, minced 1 tbsp miso paste 2 tbsp vegan cream cheese (i use nush almond cream) 1 lemon, zest 250ml vegan stock (add more if needed) Handful of pistachio nuts Handful of fresh coriander chilli flakes (optional) 1 medium pumkpin, sliced 1 tbsp olive oil Salt to taste METHOD First up, preheat your oven to 180°C. Grab yourself a medium pumpkin, slice it into lovely triangles, then drizzle over a tablespoon of olive oil, sprinkle with a pinch of salt, and lay them out on a baking tray. Pop them in the oven and roast until they’re golden and tender—about 30 minutes or so. While that’s roasting, let's get on to the beans! Heat up a tablespoon of olive oil in a pan, and toss in two cloves of minced garlic. Let it get all fragrant. Now, drain two 400g cans of butter beans, add them to the pan along with 250ml of vegan stock—keep a little extra stock handy just in case you want it creamier. Stir in a tablespoon of miso paste and two tablespoons of your favourite vegan cream cheese (I love using Nush almond cream!). Let that all come together, then scoop out about 1/4 cup of the beans with some of the stock, blend until smooth, and stir it back into the pan—makes it lovely and silky. To serve, spoon those creamy beans onto a plate, top with your beautiful roasted pumpkin slices, a handful of chopped pistachios, fresh coriander, and if you like a bit of heat, sprinkle over some chili flakes. Squeeze over a bit of lemon zest and add salt to taste. There you have it—absolute comfort on a plate!

Beans beans the more ypu eat the more you… Cosy brothy beans with roasted pumpkins till slightly caramalised topped with fresh herbs and pistachios! INGREDIENTS 1 tbsp olive oil 2 x 400g can of butter beans 2 cloves of garlic, minced 1 tbsp miso paste 2 tbsp vegan cream cheese (i use nush almond cream) 1 lemon, zest 250ml vegan stock (add more if needed) Handful of pistachio nuts Handful of fresh coriander chilli flakes (optional) 1 medium pumkpin, sliced 1 tbsp olive oil Salt to taste METHOD First up, preheat your oven to 180°C. Grab yourself a medium pumpkin, slice it into lovely triangles, then drizzle over a tablespoon of olive oil, sprinkle with a pinch of salt, and lay them out on a baking tray. Pop them in the oven and roast until they’re golden and tender—about 30 minutes or so. While that’s roasting, let's get on to the beans! Heat up a tablespoon of olive oil in a pan, and toss in two cloves of minced garlic. Let it get all fragrant. Now, drain two 400g cans of butter beans, add them to the pan along with 250ml of vegan stock—keep a little extra stock handy just in case you want it creamier. Stir in a tablespoon of miso paste and two tablespoons of your favourite vegan cream cheese (I love using Nush almond cream!). Let that all come together, then scoop out about 1/4 cup of the beans with some of the stock, blend until smooth, and stir it back into the pan—makes it lovely and silky. To serve, spoon those creamy beans onto a plate, top with your beautiful roasted pumpkin slices, a handful of chopped pistachios, fresh coriander, and if you like a bit of heat, sprinkle over some chili flakes. Squeeze over a bit of lemon zest and add salt to taste. There you have it—absolute comfort on a plate!"

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