H&S Chef Of The Month
Chef Zarnak Sidhwa
Nationality: Pakistani
Interview With H&S Magazine
Who Is Zarnak Sidhwa?
I am Zarnak Sidhwa, a cooking expert who pursued my passion for food from a very early age. I was fortunate to realise what I truly loved and was able to make it a way of earning a living. I trained under popular chefs and experts in the culinary industry both in Pakistan and abroad.
I started my catering business from home 18 years ago, and with time my popularity grew as I developed a niche market for myself. I was among the first to create assorted handmade chocolates with different fillings. Belonging to the Zoroastrian (Parsi) community, I have a deep interest in reviving and refreshing old, original Parsi recipes to preserve them for the next generation.
Over the years, I have prepared countless desserts and cakes, with my Christmas and wedding cakes often praised for being innovative and scrumptious. My career in television began with Masala TV’s popular show Chocoholics, where every recipe was chocolate-based. The show became such a success that a second season was aired.
For the past 14 years, I have been hosting Food Diaries live on Masala TV, where I prepare delicious food and easy-to-make desserts in my own lively style, while also taking live calls during the show. Born and raised in Karachi, I take pride in representing my community worldwide.
I completed my schooling at Mama Parsi Girls High School and later graduated from St Joseph’s College. Along the way, I have been honoured with several awards, including the Ponds Miracle Award (2015), Best Female Influencer Chef (2021), Best TV Personality of the Year (2022), the title of Queen of Dessert (2021) by the Global Food & Chef Awards, and most recently, Best Female Influencer of the Year (2024) from Masterclass Pakistan.
I have also contributed to preserving food culture by writing a chapter on Parsi cuisine in a book on Subcontinental food, as well as being a contributing writer for Companion to Pakistani Cuisine.
Type Of Cuisine?
Desserts are my forte, however I also cater and sell food that includes Parsi cuisine, Pakistani food, alongside desserts.
What Inspired You To Become A Chef?
My mother was my first inspiration in the kitchen. At my school in Karachi, Mama Parsi Girls High School, we had cooking classes that sparked my interest further. Later, I took classes from renowned Pakistani chefs, and whenever I travelled abroad, I made it a point to learn from culinary experts there as well.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
Currently, the greatest challenge is procuring the best produce.
What’s Your Biggest Achievement In The Culinary Industry?
I would say my greatest achievement has been hosting the live show Food Diaries since 2011. Creating new recipes every day, doing my best not to repeat any, is in itself a big accomplishment. On top of that, managing live phone calls while starting recipes from scratch and cooking, then presenting two or three dishes within an hour—including commercial breaks—has truly been no small feat.
When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
For me, the ingredients are the most important, followed by technique — creativity then brings it all together.
Recipe Of The Week: Persian Tamarind Fish With Buttered Rice
The Persian Tamarind Fish
Ingredients:
• 500g sole fillets
• ¾ cup dried barberries or cranberries
• Salt to taste
• Pepper to taste
• 3 + 2 Tbsp olive oil
• 1 onion, sliced
• 1 Tbsp chopped garlic
• ½ cup coarsely chopped almonds
• 3 Tbsp tamarind paste
• 1 cup chopped basil, parsley, mint, and coriander
• 1–2 lemon wedges
The Butter Rice
Ingredients:
• 1 cup boiled rice
• Salt to taste
• Pepper to taste
• 1 Tbsp chopped parsley
• 2 Tbsp butter
• 2 Tbsp chopped garlic
Preparation: The Persian Tamarind Fish
If using dehydrated barberries or cranberries, soak them in warm water for 30 minutes, then drain and let dry. Mix 1 Tbsp olive oil with salt and pepper, and season the fish fillets on both sides. Heat 3 Tbsp olive oil in a pan, cook the onions until golden, then add garlic, almonds, and berries along with tamarind paste. Cook for a few minutes on low heat, then add the herbs, salt, and pepper. Place the fish fillets on a baking tray, top with the berry mixture, patting it down firmly, so the layer is generously thick. Drizzle the remaining 1 Tbsp olive oil over the fish and bake uncovered for 10–12 minutes. Allow to rest for 5–10 minutes, then sprinkle with fresh herbs and serve with lemon wedges.
Preparation: The Butter Rice
Melt the butter in a pan, add garlic, salt, and pepper. Stir-fry for a minute, then mix in the boiled rice. Garnish with chopped parsley.
Plating
First, neatly arrange the butter rice in the centre of a serving plate then place the Persian tamarind fish gently on top of the rice, & finally finish with a garnish of fresh herbs and lemon wedges for a vibrant presentation.