H&S Chef Of The Month
Chef Ahsan Ali Khan
Nationality: Pakistani
Interview With H&S Magazine
Who Is Ahsan Ali Khan?
I am a passionate young chef whose culinary journey began in 2018 when I started my studies at the College of Tourism and Hotel Management. Today, I am proud to be working at Pakistan’s first six-star hotel, where I continue to refine my skills and grow professionally.
Type Of Cuisine?
My focus is Pakistani cuisine. I learned the foundations of our traditional food from my father, which shaped both my skills and my passion. My long-term goal is to represent and promote Pakistani cuisine on a global stage.
What Inspired You To Become A Chef?
My father was my first teacher and mentor in the kitchen. His guidance and love for cooking inspired me to pursue this path and turn my passion into a profession.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
The biggest challenge is the level of dedication this industry demands. It requires consistent hard work, discipline, and genuine passion—without these, it is difficult to sustain a long-term career.
What’s Your Biggest Achievement In The Culinary Industry?
One of my proudest achievements was winning the Best Pakistani Cuisine Chef 2024 title at PICC, Pakistan’s largest culinary competition. This recognition reinforced my commitment to excellence and growth in the industry.
When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
For me, it’s a combination of all three. Even the best techniques and creativity cannot save a dish if the ingredients are not of good quality. At the same time, I love learning new techniques and exploring creative ways to bring out the best in every dish.
Recipe Of The Week: Cake Halwa
The Cake Halwa
Ingredients:
• 1 pound cake or sponge cake (crumbled)
• 1 liter milk
• 1 cup sugar (adjust to taste)
• 10 gm ghee
• 20 gm cardamom powder (or 5-6 cardamom pods, crushed)
Preparation: The Cake Halwa
Prepare the halwa base by heating the ghee in a pan over medium heat. Add the crushed cardamom and sauté for a few seconds until fragrant, creating a warm and aromatic base for the halwa.
Pour the milk into the pan with the sautéed cardamom. Add the sugar and stir until fully dissolved. Bring the mixture to a gentle boil, then reduce the heat and simmer to infuse the flavours.
Gradually add the crumbled cake to the simmering milk mixture, stirring continuously to ensure the cake absorbs the liquid evenly. Cook the mixture on low heat until it thickens, and the cake has absorbed the milk completely, forming a smooth, luscious halwa.
Plating
Spoon the warm halwa onto a serving plate. Garnish with additional cardamom powder, or add chopped nuts or dried fruits for texture and visual appeal. Serve warm or chilled according to preference.