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: Parsi Farcha Chicken Bites
The Chicken
Ingredients:
• 500g boneless chicken breasts, cubed
• 2 tsp baking soda
The Marinade
Ingredients:
• 2 Tbsp lemon juice
• 2 tsp ginger garlic paste
• ½ tsp chilli powder
• ½ tsp paprika
• ½ tsp all spice powder
• ½ tsp ground coriander
• ¼ tsp turmeric powder
• ½ tsp salt
• ½ tsp black pepper
The Coating
Ingredients:
• 1 Tbsp melted butter
• 1 Tbsp oil
• 1 cup toasted breadcrumbs
• ¼ tsp ground cumin
• 3 eggs, beaten
• ½ tsp salt
• ½ tsp black pepper
• ¼ tsp chilli powder
• Oil for deep-frying
Preparation: The Chicken
Place the cubed chicken into a bowl and coat evenly with baking soda. Cover and refrigerate for 20 minutes. Rinse thoroughly with water to remove the baking soda, then return the chicken to a clean bowl.
Preparation: The Marinade
Add lemon juice, ginger garlic paste, chilli powder, paprika, all spice powder, ground coriander, turmeric, salt, and black pepper to the chicken. Mix well, cover, and refrigerate for 2 hours to marinate.
Preparation: The Coating
Remove the marinated chicken from the fridge. Mix melted butter and oil, then coat the chicken evenly. In a separate bowl, combine toasted breadcrumbs with ground cumin. In another bowl, whisk the eggs with salt, black pepper, and chilli powder. Coat each chicken piece in breadcrumbs, dip into the egg mixture, then deep-fry in hot oil until golden and crisp.
Plating
Serve the crispy Parsi Farcha Chicken Bites hot, accompanied by a sauce or dip of your choice for a delightful appetiser or snack.