Daily Times

Tell us about your foray into the field of culinary arts? How did it all begin for you?

Hailing from a Kashmiri Pakistani family, food has always been a central part of our family life. We plan lunch at breakfast, dinner at lunch and breakfast for the next morning at dinner the night before. So the foray into the culinary world started pretty much as soon as food came into my conscience as a child. I suppose my transition from home cook to chef came when my husband completed an application form for MasterChef UK. This was the start of a memorable journey into the world of fine dining which has brought me to the point where I am today.

You have authored two critically acclaimed books, both on Indo-Persian recipes. Tell us a little about your writings. Why did you choose Indo-Persian food as subject for both your books and how are they different from each other?

I have authored one critically acclaimed book called Khazana and am working on my second at the moment. I chose to write about the food of the Mughal Empire because I wanted a western audience to develop an appreciation for the fantastic contribution to the culinary world that the Mughals bought. The stories around the Mughals and their food culture are totally captivating, and transport you to a world of unimaginable gastronomic opulence. I developed an appreciation of the Mughal Empire as a child, where I was able to travel to historic Mughal sites as a child, including the Taj Mahal and Badshahi mosque. My father was keen on us knowing about the history, art and culture of the region and we were equally receptive.

What are you currently working on?

There is a lot on my plate at the moment. I continue to practice as a gastroenterology doctor in London. I am also a mother to a four-year-old boy who takes up much of my time. I continue to write pieces for national cookery magazines and newspapers. I regularly tour the country doing cookery demonstration at food festivals and literary talks. I’m working on my second book which is angled more in the health arena and am working on large scale projects to boost the quality of food we serve to patients in the National Health Service.

There are so many heroines hidden in Pakistani homes, they are the beating heart of Pakistan

You are the proud winner of the highly prestigious and coveted television show ‘MasterChef UK’ 2017. Tell us about your experience winning the prize, your camaraderie with the other contestants and how you utilised your prize?

The experience of winning the prize is a truly unparalleled emotion. It marked a pivotal life changing moment. The emotions run extremely high and the initial feeling was of disbelief and pure joy. The camaraderie on the show is fantastic. We all share a common love for good food and learnt so many new things from one another. We still speak regularly and occasionally make time to put together fine dining events for the public with together. But not all experiences are 100 percent positive. After winning the competition, I became target of significant abuse on social media from right wing factions in the United Kingdom and this was of course distressing and worrying at times. But this has never stopped me and the support from so many people around me has spurred me on to celebrate my Pakistani culinary heritage more than ever.

How much of your ethnic Pakistani roots did you incorporate with your cooking during the show? Do you think the judges saw that? How much of it do you generally bring about in your professional cooking?

I never over analysed my cookery whilst on the show. I felt I should cook what I know and love best and that is Pakistani food. I was wary of presenting food in a contemporary way and therefore modernised lots of traditional recipes. Some of my most celebrated foods were from my childhood, eg my grandmother’s shami kebabs that I grew up eating in summer holidays, or fragrant desserts perfumes with rosewater and saffron.

What cuisine do you feel you have command over? Which cuisine do you enjoy eating personally?

I think good cooks are versatile enough to recreate recipes from all over the world. The principles of good cooking are broadly similar across gastronomic disciplines. I feel particularly connected to Persian food, which has a place very close to my heart. The gentle flavours and cooking techniques come naturally to me.

Which is that one dish that you know how to make which will be your favourite forever?

Aloo gosht with white rice.

Can you share with our readers what they should be eating and drinking more during the scorching summer we have in Pakistan?

More water and more fresh fruit and vegetables. Definitely less salty and oily dishes. Barbecued food with salads and chutneys are fantastic in the summer.

Which city do you think is the capital of food in the world and why?

This is hard to say. I love Lahore, so I will always be biased. I wish more people around the world knew about Lahori cuisine like I do. They would be enthralled. Not the food in flashy restaurants, I mean the real nitty gritty back street stuff in Androon Shehr.

Tell us about a memorable moment in your career.

After winning MasterChef UK I was invited to speak at the House of Lords in the UK on International Women’s Day. This was a fantastic thoroughly empowering experience, a true privilege.

You have also received a number of other distinguished awards. What according to you has been your biggest achievement so far?

I don’t think that one award is more important than another. It is lovely to be recognised for your contribution to the gastronomic world. I recently won Best Chef at the British Restaurant Awards and this was a great privilege as Heston Blumenthal was also on the shortlist! I could not believe my luck.

What is your vision for Pakistan and what does it mean to be Pakistani for you?

I hope that we can elevate Pakistan to one of the world’s leading culinary tourism destinations, and I hope that I can have a role in propelling this forward. Being Pakistani is a source of great pride for me. Not just in a culinary sense, but also because my heritage grounds me, is responsible for my success in the Western world and gives me security.

We at Daily Times consider you one of our national heroes. Who are some of yours?

It’s flattering that you consider me a hero. Samina Baig, Muniba Mazari and Tahira Qazi would be a snapshot of the amazing women in our country. There are so many heroines hidden in Pakistani homes, they are the beating heart of Pakistan.

MASTER OF ALL TRADES

Saliha Mahmood Ahmed is not just an award-winning chef but is also a critically acclaimed writer. Other than that, she practices as a gastroenterology doctor in London. She is a mother of a four-year-child and balances work with her professional life very well.

INTRODUCING PAKISTANI CUISINE TO THE WORLD

In her book Khazana, Saliha Mahmood Ahmed wrote about the food of the Mughal Empire because she wanted a western audience to develop an appreciation for the contribution to the culinary world that the Mughals brought. During her time on ‘MasterChef UK’ 2017, she modernised lots of traditional recipes. Some of her most celebrated foods included shami kebabs.

BRAVING SOCIAL MEDIA ABUSE

After winning the competition, Saliha became target of significant abuse on social media from right wing factions in the United Kingdom, which distressed and worried her but she never stopped and kept celebrating her Pakistani culinary heritage more than ever.

INTERNATIONAL RECOGNITION

Saliha is the proud winner of the prestigious and the coveted ‘MasterChef UK’ 2017. She was recently named Best Chef at the British Restaurant Awards. She was also invited to speak at the House of Lords in the UK on International Women’s Day.