It all started with me sneaking bites from the kitchen at home—what I called "helping." That love for food turned into a real passion, so I took my first step at Memon Institute & Technical Institute (2014) with a six-month course. Hungry for more, I earned a diploma from COTHM (2016) and mastered the sweet side at Skillston's baking program.

My professional journey kicked off at The Royal Rodale Club, Karachi, where I trained and worked as a Cold Kitchen Chef. After a three-month internship at Marriott Hotel, I dove into a two-year apprenticeship, learning the real heat of the kitchen. Moving into catering, I worked my way up from Assistant Chef to Head Chef at Kaka Rajput Catering.

Then came the big leap—Kahani Indian Restaurant, UK—where I started as a Chef de Partie and, after a year, became Head Chef. Now, I lead the kitchen, craft flavors, and juggle catering gigs, making sure every dish tells a story. From home bites to global plates, my journey is a mix of passion, flavors, and a dash of fun!