Reluctant Checf
How I became the Reluctant Chef

Cooking to feed and eat. ย No other way of explaining my chef-hood.

My joy of cooking has awakened only recently. Despite take a course on Food & Nutrition for 4 years in my Bachelors, I never gave ย much thought to it. The sole purpose of food was to curb my hunger and move on. Having lived for the best part of my life in Jeddah; a city of superb eat outs, one never was bothered about what to cook. Returning to my ancestral city of Lahore, again the adventure of the vacation was to eat as many local foods as possible. However, having moved to another part of the world, Calgary (Canada) , I had to acknowledge the fact that to get healthy and delicious food, Iย must visit the kitchen more often. Thus, the Reluctant Chef was born.

I cook on impulses, with basic secret ofย Hasab saeย (as needed) measurements. Yet, a certain metric system is in place for you to follow, if you choose to try any of the recipes. I would be happy to hear back from you, while I cook my way through any food that I fancy.

Sahtain , Bil Afia , Bon Appetiteย 

2 Comments

  1. An amateur cooks by following the recipe but an expert always uses the technique called “HISAB SAE”. When I started cooking i followed recipe like we followed the measurements in lab sessions in school but as I grew accustomed i started playing with quantities and even ingredients and that is when I created the tastiest chicken steak.

    1. Author

      Itโ€™s just like all other things we make as second nature.. right? Once we get comfortable cooking, we relax and enjoy it. Thank you for your comment and for visiting my blog ๐Ÿ™‚

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