Third Culture Kat

We are honouring heritage, fostering community, and championing ethical sourcing we craft bold condiments with Pakistani farmers celebrating South Asian culinary traditions in a contemporary way.

Multani Mango Chutney

A perfect balance between heat and sweet

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Kashmiri Chilli Oil

An aromatic, spicy and deep-flavoured chilli oil

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Lahori Taramind Chutney

A bold and tangy tamarind chutney

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1900: ROOTS OF A LEGACY

In the quiet, sun-drenched town of Khangarh, South Punjab, Pakistan, Chef Sal's great grandfather, Nawab Saifullah Khan planted the first mango trees on his family’s land.

1988: CHILDHOOD AMIDST THE MANGOS

Generations later, She grew up beneath those same trees, watching her family nurture the land. The scent of ripe fruit, the rhythm of harvests, and the warmth of shared meals shaped her love for food. She saw how flavours told stories and how tradition was preserved through every dish.

2021: A CULINARY PURSUIT

At Le Cordon Bleu London, Chef Sal honed her craft with classical precision, earning the esteemed Grand Diplôme. Yet, her heart never wandered far from home. The creation of her Kashmiri Chilli Oil was more than a culinary triumph, it was an ode to her grandfather’s lifelong commitment to the Kashmiri cause. Through it, she weaves personal heritage with political memory, blending spice and story to carry Pakistan’s culinary soul into the global conversation

The Full Story

In the world of commodity trading, a farmer’s harvest is stripped of its story. Crops are pooled and blended, judged by surface beauty alone, never by the soil they sprang from, the seeds they carry, or the hands that nurtured them. Taste, care, heritage, all lost in a system that prizes uniformity over truth. In such a model, farmers have no voice, no control over the price or the final plate.

We’re here to say: that’s no longer good enough. We all deserve better—beginning with those who grow our food.

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