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Aisha Abrar became a chef for her love of food. Her wonderful sense of humour makes her a unique cook with an amazing eye for detail and a penchant for creativity.

As a host and as a chef, Aisha Abrar has gained immense popularity. Her dishes are delicious and methods easy to follow. We asked her a few questions to learn more about her and the secrets behind her novel dishes.

MM. What or who inspired you to become a chef?

Aisha Abrar: I was always a foodie and loved to cook. I realized I could make it my profession when I used to see Kokab Khawaja on television. She had happiness on her face while cooking which I could absolutely relate to.

MM. An international chef you admire and why?

Aisha Abrar: Nigella Lawson! I am a die-hard fan of her cooking, her creative ideas, and her innovation, and her attitude towards learning. Nigella is always eager to explore more and share with the world.

MM. In what ways is Pakistani food different from Indian food?

Aisha Abrar: Oh this is my favourite question and something I could write a book on. Pakistani food has a more tangy, fresher flavour to itself as compared to Indian. The Indian food mostly has an overwhelming sweetness of onion and cream. The vegetables are mushy unlike Pakistani food and it’s a stronger hint of aromas of let’s say fenugreek or asafoetida which stays in the kitchen forever.

MM. What is your favorite cuisine to cook and eat?

Aisha Abrar: I love desi Chinese. Just give me vegetables and I can spend my life. Lots of undercooked vegetables like cauliflower, carrot, snow peas, capsicum, spring onions and mushrooms fried together in a super garlicky sauce and served with vegetable fried rice. Anytime!

MM. Baking or cooking, which is easier to do for a beginner and why?

Aisha Abrar: Both are completely different fields of work having their own perks. Baking requires precision and patience. Whereas in the hot kitchen cooking, you have more liberty to experiment, which we call Research and Development.

MM. A dish you as a learner had a lot of difficulty making?

Aisha Abrar: Rotis! And I still do. As a chef, I believe rotis are the most boring edible to be cooked and it doesn’t let you be creative. There is no scope to improve after you have perfected a gol roti. I don’t see any charm in it.

MM. Many say healthy food is never as tasty, do you agree?

Aisha Abrar: Agree to disagree. I started my career with a healthy food show named “Diet Zaiqa” and the challenge was to make desi and continental delicious cuisine which is low in calories. The key is to use organic tastemakers like garlic, ginger, lemon, all spices and not to overcook anything. I believe less is more. Less fat and more flavour are absolutely possible!

MM. Three cooking trends that you love are?

Aisha Abrar: First of all, following multi-culture heritage and making a different recipe from the same ingredients mostly. It’s like a breath of fresh air!

Secondly fusion, again, thinking out of the box and turning comparatively bland foods into more palatable ones. Achaari Quesadillas, doesn’t it sound lovely?

Last but not the least, smart, easy, and quick cooking. Using dough kneading machines, choppers instead of pestle and mortar (Silbatta in old times), Instant pot, and pressure cookers to save time. Need for this era!

MM. Any plans for a restaurant of your own?

Aisha Abrar: Yes. I want to open up a tiny little cozy cafe where we could have Pakistani and Fusion cuisines, served beautifully in an ambiance which is bohemian, upbeat, and fun.

MM. The key to cooking well is?

Aisha Abrar: Passion, willingness to experiment, and get a full command on the volume of the flame. The taste will come running towards it afterward!