Instagram story viewer> @aish.works> Tagged

aish.works

@aish.works

undefined

POSTS STORIES REELS TAGGED

To mark the second anniversary of @macsmto and the opening of Le désir du cœur / The Heart’s Desire, curated by @jessicacerasi, @cfsack and @afsack hosted an intimate dinner in Chatou on September 30, bringing together Founding Circle and Major Donor members, exhibiting artists, board members and special guests.

Toronto-based culinary studio @aish.works designed the evening around Zawiya: The Corner, The Angle, The Gathering, exploring the idea of a shared space where different paths and perspectives intersect.

Inspired by Superstudio’s Supersurface and its vision of interconnected spaces, @aish.works transformed the communal table into a collective map, reflecting the exhibition’s themes of connection, encounter and belonging.

Our sincere thanks to AISH for creating such a thoughtful and memorable evening, and to everyone who joined us around the table.

📷: @jlbparisphotographer

452

45

Meet Tara Omidvar (@aish.works) — a Toronto-based chef, recipe developer, and photographer turning Persian hospitality into immersive culinary art. Through Aish, she blends heritage and modern design into food installations and gatherings that go far beyond the plate. Swipe through to get to know Tara and the world of Aish a little better. 🍽️✨

#AishWorks #TaraOmidvar #PersianHospitality #CulinaryArt #TorontoFoodie

164

14

.
🌙 شله‌زرد زعفرانی؛ دسر سنتی ایرانی 🌺
@redgold_ghaen
مواد لازم:
▫️ نصف پیمانه برنج
▫️ ۴ پیمانه آب
▫️ یک‌چهارم قاشق چای‌خوری زعفران ساییده‌شده
▫️ دو سوم پیمانه شکر
▫️ ۵ عدد هل
▫️ یک‌چهارم پیمانه خلال بادام
▫️ یک و نیم قاشق غذاخوری گلاب
▫️ ۲ قاشق غذاخوری کره

برای تزیین (اختیاری):
▫️ پودر دارچین
▫️ خلال پسته
▫️ گلبرگ خشک گل محمدی

طرز تهیه:

ابتدا برنج را بشویید و همراه آب روی حرارت ملایم قرار دهید تا کاملاً باز شود و حالت نرم و لعاب‌دار پیدا کند.

زعفران ساییده‌شده را جداگانه دم کنید.

شکر را بعد از باز شدن کامل برنج اضافه کنید، اگر زودتر اضافه شود، ممکن است برنج دیرتر لعاب بدهد.

سپس زعفران، هل، خلال بادام و گلاب را اضافه کنید و چند دقیقه اجازه دهید عطر مواد به خوبی با هم ترکیب شود. اجازه دهید مواد آرام بجوشند تا رنگ زعفران هم کاملاً آزاد شود.

در مرحله آخر میتونین کره را اضافه کنید تا بافت شله‌زرد لطیف‌تر شود.

بعد از آماده شدن، داخل ظرف سرو بریزید و با دارچین، خلال پسته یا گل محمدی تزیین کنید.

✨ این پست با اجازه تارا و با حفظ اعتبار صفحه اصلی در اینجا منتشر شده
Original content: @aish.works ✨

#شله_زرد
#نذری_محرم
#دسر_ایرانی
#آشپزی_سنتی
#شله_زرد_نذری

6

0

From Toronto to Dubai, New York to Valencia, a new wave of Persian women are redefining hospitality through intimate supper clubs rooted in storytelling, art, and connection. Through moody fusion feasts, edible installations, and reimagined sofreh traditions, these gatherings have turned the dinner table into a cultural experience.

✍️ @sarahjafari_

8k

214

Last week in NYC, @aish.works and @bazm.nyc took over With Others with a residency centred around Persian flavours, spring ingredients, and communal dining.

In one of the world’s most influential food capitals, Persian cuisine continues to carve out space through its distinct flavour language and deeply rooted traditions.

Music: Peepa Band - Nakhoda o Darya [ Radio Alhara remix by Ali Phi ]

📷 @motiph.studio

891

31

NEW WEEKEND = NEW MUST-EATS 🤩 This weekend is jam packed with some bombbbb limited drops to eat before they disappear 💣 How many of these are you trying to take down weekend?!

Happy eating 8it Fam 🫡

Ps. If you’re new here, these are just a selection of all the different limited drops & popups you can discover on 8it. Get it for free in the App Store 🎱📲

100

8

Our next residency is designed with Persian ingredients and techniques led by two Persian chefs @bazm.nyc x @aish.works

Aish is a Toronto-based culinary studio creating thoughtful, elevated experiences around food.

Bazm is a New York dining concept exploring Persian flavors through a refined, shareable lens.

Together, they bring a spring menu rooted in Persian culture-pulling from ingredients and spices across Iran, interpreted in a modern, communal format for With Others.

April 29 - May 3

154

8

Sabzi Polo Mahi, reimagined by AISH.

A Nowruz classic, rooted in renewal, tradition, and shared memory,
now seen through a more contemporary lens.

Same dish.
New expression.

808

14

During the festive season, I love impressive desserts that are actually easy to make such as this flourless chocolate cake with almond and pears. It looks so decadent and so elegant although it is super easy to prepare.

Firstly, just make sure to use Bartlett pears as they bake beautifully into a soft and jammy topping but retain their shape when baked.

Secondly, add the meringue in thirds: 1/3 mixed in vigorously to loosen the batter and the remaining 1/3 then 1/3 gently folded in to retain lightness. Do not over mix to avoid deflating.

I love using USA pears as they are versatile, hypoallergenic, contain plenty of nutrition, full of fiber and most importantly juicy and sweet and so delicious! @usapears.me

Flourless chocolate cake with pears
Ingredients
4 eggs, separated
80 g dark muscovado sugar
120 g dark chocolate
130 g unsalted butter
100 g ground almonds
1 tbsp cocoa powder
1/2 tsp salt
2 Bartlett pears, halved and thinly sliced
Slivered almonds, for topping
Icing sugar, for dusting

Instructions
1. Preheat the oven to 180°C. Line a 23 cm cake tin with baking paper.
2. Whisk the egg whites with the dark muscovado sugar until stiff peaks form. Set aside.
3. Melt the chocolate and butter together, either over a bain-marie or in the microwave. Let it cool slightly.
4. Whisk the egg yolks into the chocolate mixture until smooth and glossy.
5. Add the ground almonds, cocoa powder and salt, and mix well.
6. Fold in the egg whites in thirds: Add the first third and mix it in vigorously to loosen the batter. Add the remaining two thirds in two additions, folding gently each time to keep the mixture light and airy.
7. Pour the batter into the prepared tin. Arrange the pear slices on top and scatter over the slivered almonds.
8. Bake for 35 to 40 minutes, until just set and a skewer comes out mostly clean.
9. Let the cake cool completely before unmoulding. Dust with icing sugar before serving.

Based on a recipe by @aish.works

#USAPears #Bartlettpear #pearfection #cake #easybaking #flourless #gfcake #easyrecipe #easyhosting #collab

592

95

Thrilled to share a milestone moment from @aish.works September 6th — AISH III, our biggest production yet, where I had the privilege of serving as Creative Director.

This immersive dining experience, part of the NOXTE exhibition, marked AISH’s one-year anniversary, bringing together art, design, food, and community in an unforgettable way.

From concept sketches to set design, logistics, and execution, it was incredibly rewarding to lead a talented team and watch our vision come to life. Events like these remind me why I am so passionate about this industry — the power of creativity to connect people and create lasting memories.

A heartfelt thank you to everyone who collaborated and contributed to making this night a success. Here’s to more experiences, more growth, and continuing to push boundaries in Toronto’s vibrant arts and culture scene.

Founder: @taraomidvar
Light Artist: @urbanvisuals
Souschefs: @msaph , @kalyanc_10
FOH Team: @tawmas , Emily
Seafood Partner: @organicoceanseafood
Photographer: @danielle.lastres

#CreativeDirection #ArtsAndCulture #ImmersiveExperience #TorontoEvents #aish

161

11

TPM and @artand.studio present the next episode of their collaborative series, “DJ’s World”, featuring @saminikou in Toronto.
He set the tone with a soulful blend of deep house and groove, transforming @rchive.ca into an immersive sonic experience.

🎧 Watch the full episode at the link in bio.

356

8

🌿✨ Thank you for being part of Noxte Vol VI: Ecological Nexus ✨🌿

To our incredible audience, artists, and creatives — your energy made this night unforgettable. We’re deeply grateful for your presence and for helping bring this vision to life.

📷 Video by @royadelsol  
🙏 Huge thanks to T3 Bayside (@t3bayside) for hosting us and for being our Gold Sponsor. Your support means the world.

A very special shout-out to all our sponsors & supporters: Nullsight (@nullsight), TPM (@tpmamerica, thepersianmag), Urban Visuals (@urbanvisuals), GDW Productions, National Show Systems (@nationalshowsystems), Multi Fest (@_multifest), Burdock Brewery (@burdockbrewery), Organic Ocean Seafood (@organicoceanseafood) — thank you for making this possible.

Also a heartfelt thank-you to the exhibition team led by Ignazio Colt Nicastro (@icnicastro) and IC Contemporary(@iccontemporary), the AISH team (@aish.works) for the wonderful dinner, all participants, friends, and everyone who helped behind the scenes. 
Artists who brought Ecological Nexus to life: Bianca Shonee Arroyo-Kreimes (@shhonee), Connie Oreamuno (@connnie.o), Christian Brinkmann (@christian_brinkmann_), Dan Hoopert (@danhprt), El Ekeko (@soy_el_ekeko), Geoffrey Pugen (@geoffreypugen), Jasmine Liaw (@jasmineliaw_), Luigi Cody Nicastro (@luigicodynicastro), Maximo Recio (@maximo_recio), Nathan Whitford (@urbanvisuals), Sumbyos (@sumbyos), Taylor McArthur (@taylormcarthurart). 
✉️ We’d love to hear your feedback: noxte@noxte.com 📲 Also, check out our new platform: https://noxte.app — early sign-ups from the event are now active! Start sharing your content and help us shape this community.

@nullsight | @noxte.art | @iccontemporary

#Noxte #NoxteVI #EcologicalNexus #ArtMeetsNature #NewMediaArt #Toronto #ImmersiveArt

147

9