How it all began…

Born in Multan, Pakistan, but raised all over, Chef Sal hails from a unique third culture, even within her own country—the Afghan/Farsi community that migrated to D.I Khan and later South Punjab. She’s from the Sadozai tribe of Pathans who migrated from the region Sadozay, i.e, between present-day Kabul and Kandahar, and that’s just the story from her paternal side.

Raised in a family of farmers, she learned to discern high-quality produce from a young age, with cherished memories of her grandfather dunking freshly picked mangoes in ice water during blistering summertime for the whole family to enjoy.

“My table, even by Pakistani standards, was diverse, which is a crazy thing to say—filled with a variety of jams, preserves, pickles, meats, breads, dips, which weren’t necessarily the diet of that region. Our household also embraced a no-waste ethos, savoring a broad range of culinary delights. This also meant they are all massive critics when it comes to food.”

Chef Sal initially pursued Early-Childhood Education, becoming a teacher in Islamabad, and later in The Netherlands, but her passion for cooking for a wider audience never waned. After a decade of teaching, she decided to formally train in the culinary arts in London. Third Culture Kat is a reflection of Chef Sal’s diverse influences, which encompasses private events, supper clubs, cooking workshops, and now the creation of condiments to support farmers in Pakistan.

“My dream is to showcase, through my food, the incredible diversity of Pakistan, the country of immigrants, and the beauty and uniqueness of its people.”