Currently, I’m studying to be a professional chef at TAFE, where I’m honing my skills and expanding my culinary knowledge.

I get an adrenaline kick every time I see people enjoying what I’ve made, knowing that each dish carries a piece of my heritage.

Afghan cuisine is rich with fragrant spices, fresh herbs, and flavours that come from generations of culinary tradition. Khalida’s dishes bring authenticity, the warmth of home cooking, and the cultural heritage of Afghan hospitality. Her meals are not just food, they’re stories and connection to her roots.

Afghan cooking typically uses ingredients like rice (often basmati), lamb or chicken, a variety of spices (cumin, coriander, cardamom, turmeric), fresh herbs (mint, cilantro), dried fruits (raisins, apricots), nuts (almonds, pistachios), and dairy (yoghurt, milk). Many dishes also include pulses (lentils, chickpeas) and vegetables.

Generally, Afghan food is mild to moderate in spice. Instead of relying heavily on chilli heat, the cuisine focuses more on the fragrance of spices, fresh herbs, and balance. If you prefer less heat, many dishes are mild; if you like more, you can always add extra chili or hot sauce.

Afghan meals are often communal. Rice or bread (naan) is frequently used as a scoop or base. Start with small portions of meat, vegetables, and sauce, and pair with rice or bread. Tea is customary at meals or afterwards. Use of hands for bread is common, but utensils are perfectly acceptable. The emphasis is on sharing and hospitality.