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Hi!  I’m Nadia!  I am a girl in my twenties who loves food and cooking.  Thankfully, I have someone to feed, my husband (aka the guinea pig).  Otherwise, I would be the size of a house and then some!

Growing up, I was never a picky child as far as eating was concerned.  In the eighties, when I was growing up, there was not the same emphasis on food in mainstream society.  Nevertheless, as a six year old, I throughly enjoyed watching Julia Child, Jacques Pepin, and even Yan Can Cook on PBS.

To this day I am a lover of all things yum!  My love for food has only grown along side with me.  I want more people in my age group to embrace cooking and the joys of eating with others.  It seems that for many people their twenties cooking is a last priority.  I want to show people that it’s easy to cook and doesn’t take too much effort.  Plus, final product is so rewarding.

I love observing people and their relationships with cooking and food and have learned all know merely by watching others and, of course reading.  I do not discriminate against any region’s cuisine and at home try to maintain global aura in my kitchen.  However, growing up in a Pakistani household, the cuisine of my ancestry always correlates to home and comfort. My approach to food is fresh and global.  I hope you all enjoy this journey with me and hope you enjoy my posts and try out my recipes.  I assure you they will be YUM!

Feel free to follow me on Twitter or “like” me on Facebook.  I love making new friends.

Where you might have seen me:

The Wall Street Journal Asia Blog (Food & Drink)

Featured on Foodpress.com for my, Eggplant Dip with Pomegranate Molasses and Feta, Sweet Cinnamon and Almond Ricotta Fritters, Federal Hill Style Lobster Pasta, Red Quinoa with Rainbow Chard and Chickpeas

Featured Blogger on Foodpress

Editors’ Pick on Food 52 for Pakistani-style White Lentils with a Sizzling Oil Garnish

Editors’ Pick and Finalist for Shades of Green Chopped Salad

*Notes

The recipes will be mine, adapted, or inspired.  If I am using someone else’s recipe, even if only for inspiration I will give the credit where it is due.