Nasir Zubair vividly remembers the first thrill he had cooking — the sense of ownership over a dish and pride in the process. When he was a very young child growing up in Houston, he would taste Pakistani dishes influenced from his dad’s Karachi upbringing and assist his mom in the kitchen. “She would give me a little task like making garlic paste or a certain masala,” he says. “I was a little guy and would peel garlic and ginger, putting it in the food processor and pressing the button. It was like, ‘Oh, cool. I helped make this.’ And so I think often I’ll want to go back
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