Show 476, May 28, 2022: The Karachi Kitchen Foods, Seattle Part One

Sadaf and Kausar Ahmed of Karachi Kitchen in Seattle

Karachi Kitchen Foods is a family-owned and operated (mother and daughter) Seattle-based business specializing in small batch traditional Pakistani Chutneys and Spice Blends.”

“The foods are inspired by family recipes and created by Kausar Ahmed, Pakistani-born chef, food stylist, and author of the award-winning cookbook The Karachi Kitchen.”

“Chef Kausar has over 35 years of experience in culinary arts. She started cooking in her grandmother’s kitchen as a child and has devoted her career to opening worlds through food education. In Karachi, in addition to her own catering business, Kausar ran a program teaching culinary skills to women and youth in disadvantaged communities. Since 2019 she has been in Seattle as Project Feast Chef Instructor, charged with shepherding immigrant and refugee apprentices on their path to employment in Western Washington’s food industries.”

“Hoping to solve the problem of not being able to find high-quality, preservative-free Pakistani food products commercially, Karachi Kitchen Foods crafts all recipes from scratch using high quality, locally sourced ingredients. Foods are produced using traditional techniques and no artificial preservatives or additives to capture the authentic taste of Pakistani home cooking.”

A Karachi Kitchen Foods Newsletter with recipes and new product info is set to launch soon. Sign-up on the Karachi Kitchen Foods Website.

Chef Kausar Ahmed and daughter Sadaf Ahmed join us from Seattle with Chaat Masala seasoning in hand.

Show 476, May 28, 2022: The Karachi Kitchen Foods, Seattle Part Two

Sadaf and Kausar Ahmed of Karachi Kitchen in Seattle

Karachi Kitchen Foods is a family-owned and operated (mother and daughter) Seattle-based business specializing in small batch traditional Pakistani Chutneys and Spice Blends.”

“The foods are inspired by family recipes and created by Kausar Ahmed, Pakistani-born chef, food stylist, and author of the award-winning cookbook The Karachi Kitchen.”

“Chef Kausar has over 35 years of experience in culinary arts. She started cooking in her grandmother’s kitchen as a child and has devoted her career to opening worlds through food education. In Karachi, in addition to her own catering business, Kausar ran a program teaching culinary skills to women and youth in disadvantaged communities. Since 2019 she has been in Seattle as Project Feast Chef Instructor, charged with shepherding immigrant and refugee apprentices on their path to employment in Western Washington’s food industries.”

“Hoping to solve the problem of not being able to find high-quality, preservative-free Pakistani food products commercially, Karachi Kitchen Foods crafts all recipes from scratch using high quality, locally sourced ingredients. Foods are produced using traditional techniques and no artificial preservatives or additives to capture the authentic taste of Pakistani home cooking.”

A Karachi Kitchen Foods Newsletter with recipes and new product info is set to launch soon. Sign-up on the Karachi Kitchen Foods Website.

Chef Kausar Ahmed and daughter Sadaf Ahmed continue with us from Seattle with Tamarind & Date Chutney from Karachi Kitchen in hand.

Show 306, January 12, 2019: Journalist Farley Elliott, Senior Editor, Eater L.A. Continues…

Farley ElliottFood journalist Farley Elliott is the Senior Editor for Eater L.A. He typically contributes six pieces a day, five days a week to this very widely read on-line magazine and newsletter. He continues…

There were, unfortunately, some big restaurant closings late in 2018, too. Probably the most sudden was Chef Scott Conant’s The Ponte (in partnership with restaurateur Stephane Bombet) on Beverly Blvd. in L.A. in the space that was previously Terrine. Bombet hasn’t revealed what his new concept for that location will be…

 

Show 285, August 11, 2018: Farley Elliott, Senior Editor, Eater LA Part One

Farley ElliottFood journalist Farley Elliott is the Senior Editor for Eater LA He contributes six pieces a day, five days a week to this very widely read on-line magazine and newsletter. He also graciously responds to readers’ feedback.

Farley is part of an upcoming panel, PR Bootcamp for Restaurants : In Memory of Fifi Chao” that will a program at the upcoming Western Foodservice & Hospitality Expo on August 19th at the L.A. Convention Center. We’ll chat about the panel and the latest news of the L.A. dining scene with Farley.