Cooking has always been more than food for me. It’s how I connect people to moments that matter — a childhood kitchen, a family table, or a place they’ve never been but can suddenly taste. I love creating meals that feel comforting and transportive, the kind that stay with you long after the plates are cleared.
My cooking is rooted in bold, comforting flavors inspired by Pakistani, South Asian, and Middle Eastern cuisines. I’m drawn to food that feels soulful and satisfying — dishes that warm you from the inside out and celebrate the full potential of every ingredient.
I love the hands-on moments in the kitchen, from breaking down whole fish to basting proteins and building flavor layer by layer. There’s something grounding about transforming raw ingredients into something beautiful and nourishing, whether I’m working on a refined dish or a simple, heartfelt meal.
While I’ve mastered everything from pastry to seafood, what excites me most is balance — honoring tradition while adding my own creative touch. I’m here to create food that feels generous, thoughtful, and deeply comforting.
I was born in the stunning Swat Valley of Pakistan and raised in Silver Spring, Maryland, where my culinary journey was shaped by a family that truly loved food. From my father’s careful balance of salty and sweet to my Persian godmother’s unforgettable baklava, I learned early on that food is about care, intention, and memory.
My professional cooking career began in 2020 at Marcel’s by Robert Weidmaier. At first, I didn’t realize just how many legendary chefs passed through that kitchen — including Patrick O’Connell — but before long, I found myself creating alongside them, learning what it takes to cook at the highest level.
Over time, I worked my way up and eventually ran the pastry program at Marcel’s, becoming known for desserts that are just as beautiful as they are delicious. Along the way, my work was recognized by Washingtonian and Resy, including for a festive gingerbread-making happy hour that remains one of my favorite career highlights.
When I’m not cooking, you’ll probably find me lifting weights, cruising around in my classic JDM car, or tending to my tropical plants and herb garden. I love sharing food with friends and family and am always planning my next adventure — with Northern Pakistan, Thailand, and beyond high on my list.
And if you ever hear me say, “HUH?” — that’s just me, fully locked into the moment and ready for whatever comes next.
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