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 265, March 17, 2018: Chef Kausar Ahmed, The Karachi Kitchen – Classic and Contemporary Flavors of Pakistan

Kausar AhmedFrom the Arabian Sea to the peaks of the Himalayas, cuisine in Karachi is as diverse as its inhabitants and draws influences from across South, Central, and West Asia. Acclaimed Pakistani chef, culinary educator, humanitarian, and food stylist, Kausar Ahmed, has curated and created mouth-watering recipes in her first cookbook, The Karachi Kitchen – Classic and Contemporary Flavors of Pakistan.

Chef Kausar is unusually in Santa Monica on Sunday, March 25th presenting a multi-course Pakistan feast from The Karachi Kitchen to benefit the Careers through Culinary Arts Program (C-CAP.) Think Champagne Reception with passed appetizers (Mini Shaami Kababs & Green Coconut Chutney) and dual entrees of Murgh Hara Masala (Green Chicken) Lentil and Rice Pilaf (meatless) paired with premium wines and local craft beers.

Each guest also receives a personally signed copy of Chef Kausar’s The Karachi Kitchen – Classic and Contemporary Flavors of Pakistan.

100 per cent of the $175 ticket price goes to C-CAP to support their programming with local, at-risk high school students. Limited to 18 guests.

Chef Kausar is our guest.

Show 240, September 9, 2017: Chef & Cooking Instructor Farhana Sahibzada, author of Flavorful Shortcuts to Indian / Pakistani Cooking

Farhana SahibzadaFarhana Sahibzada is a Chef and Cooking Instructor full of incredible passion for the food she cooks. Her dishes ooze with the scrumptious authenticity of her homeland, Pakistan. Blessed with a rich cultural heritage of Indian and Arabic influences, the region offers a vibrant tapestry of exquisite tastes.

Born in Karachi and raised in Lahore, Pakistan, Chef Farhana has lived in Los Angeles for the past thirty years. She teaches classes at some of L.A.’s most prestigious cooking schools, turning age-old South Asian cuisine into quick, healthy and satisfying meals for every modern American household.

There is an educational component to Farhana’s work. Not only do her recipes demystify a cuisine from the Indian subcontinent, her natural charm and easy-going nature make her the perfect conduit to teach traditions from a part of the world Westerners often know little about.

Farhana’s goal is to remove the intimidation and encourage people to cook South Asian food at home. She takes regular culinary trips back to Pakistan to work with food industry professionals in Punjab, fine tuning treasured recipes so home cooks can master tastes that have driven South Asian culture for thousands of years.

The key difference between the cuisines of Pakistan and India is that Pakistani dishes are most meat centric. Chicken is king but you also see lamb/mutton, beef and goat.

Her book ‘Flavorful Shortcuts to Indian and Pakistani Cooking’ (Trafford Publishing) won the 2014 ‘Beverly Hills Book Award’ as the Best International cookbook.

Looking for a welcoming L.A. area restaurant that serves authentic Pakistani cuisine? Chef Farhana suggests Al-Watan Halal Tandoori Restaurant on Inglewood Avenue in Hawthorne. It’s a long-running owner/chef (Chef Mumtaz) operated establishment. Be forewarned – they can be very busy during peak dining periods…

We’ll meet Chef Farhana.