I’m excited to have an article and recipe featured in The Cook’s Cook Magazine this month. In the article I talk about my parents’ journey from Karachi to the U.S. and their experiences with American cuisine.
In honor of my parents’ story I made these masala burgers spiced with coriander and cumin, along with a spicy mint and cilantro chutney. The magazine is free, and the current issue features Chef Jacques Pepin, as well tips on writing a cookbook from James Beard award-winning authors Matt Lee and Ted Lee. To read my article and recipe in The Cook’s Cook Magazine, you can click HERE.