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Chef Farhan Ahmed is a professional Chef from Pakistan. His culinary journey started like most chef’s, love for cooking and a drive to learn. He grew in the ranks of the kitchen growing his skills and taking any workshops he could find. Chef is passionate about the cooking community and with that is the knowledge of building flavors. He has expertise in Indian, Thai, (his last position was head of culinary at KIN KHAO) and Chinese cuisine however his heart lies with Pakistan and its magical cuisine. Chef says that food is like a religion in Pakistan and he gets pure joy in sharing that with those wanting to learn. Creating a moment surrounded by flavors and elevated dishes allows people to connect and find happiness. Chef Farhan will take you deep into the many layered Pakistani culture where the dishes are always evolving and the flavor will keep you coming back for more.
Dishes you can learn with
Kheer or firni is a pudding, originating from the subcontinent, made by boiling milk and sugar with rice or vermacilli. It is flavored with cardamom, raisins, saffron, cashews, pistachios, almonds or other dry fruits and nuts. It is typically served during a meal as a dessert.
Khaosay is a popular dish among Memon Community of Karachi. It originated in Burma and Thailand as Khao Suey soup, but was modified by Indian Memon community of Karachi as a complete meal. It is very pungent and tasty dish. It is a compound dish including a Chicken Curry, Coconut Karhi, Boiled Spaghetti and Garnish .
Dum Ka Keema
Its a traditional Pakistani meat recipe that is cooked in steam. This recipe can be prepared using beef mince cooked with all essential traditional spices that gives it the perfect taste. Dum ka Keema recipe is cooked with aromatic spices such as white cumin, red chili, all spices, yogurt, brown onions, and fresh herbs. For giving Dum ka Keema recipe a perfect taste, it is smoked with charcoal, which adds to its mouthwatering flavor. Dum ka Keema recipe comprises of high nutritional value and is perfect for children. This dish is served in all leading restaurants of Pakistan. You can prepare it at home as a full course meal and serve it with Roti, or Naan.
Lachha dar Paratha
Lachha paratha or lachedar paratha is a popular paratha recipe all over Pakistan, North India, Bangladesh and some part of Srilanka as well. Made from whole wheat flour, its also called as paratha. In punjabi “parat” means layer and layers can be seen on the paratha when it gets cooked
Chapli kebab (Pashto) is a Muglai-influenced Pashtun-style minced kebab, usually made from ground beef, mutton or chicken with various spices in the shape of a patty. It originates from Peshawar, what is today northwest Pakistan, and is also known as the Peshawari kebab.
The chapli kebab is a popular barbecue and street food throughout Khyber Pakhtunkhwa and other parts of Pakistan, It can be served and eaten hot with naan bread, rice, or in buns and sandwiches such as in a bun kebab
Yakhni Pulao is a one pot dish of mutton and rice cooked together and delicately spiced true to its subcontinent origins. Serve with cold yogurt, and you will become a darling of the party!
The dish is prepared in a big karahi (Wok). It can take between 30 and 40 minutes to prepare and cook the dish and can be stored for later consumption. It can be served with naan, Chapati or rice. This dish is one of the hallmarks Karachi's Pakistani cuisine. Serve with yogurt mint sauce.
On a cold Karachi Night, You can find the smell of roasting coal, and street vendors cooking this crowd favorite in Pakistan. Packed with tons of Spices, the dish is a staple for a true Pakistani outing.
Gajar Ka halwa
Just try it once in your life and the Chef promises you will love this dessert. The exact history may be unknown, but no Indian subcontinent wedding can be complete without this dessert.