Hi, I am Zahra! Thanks for stopping by the Samosawallah.
Who am I anyway? I do like to talk about myself. But since no one likes a chatterbox and brevity is so hip, here is what you need to know:
- I am a rookie mom. I don’t really know what I am doing, but she is alive and growing.
- Reasons I create in the kitchen: 1. I am stupid living the stupid busy life of a mother and for art-making to not seem frivolously indulgent I need a utilitarian art form. 2. I derive the ultimate satisfaction from feeding my people. 3. I love to eat. I lovvvvveee to eat.
- I blog because I want to juice the little time I have for myself to the max and do what is most meaningful to me: talk. And I need an audience for it. More seriously though – I want to build a borderless community of people who may be: parents, artists, fond of food, creators of food, Oakland residents or Oakland lovers, Pakistani, FOB Pakistanis, nihari enthusiasts, sick of cultural appropriation, particularly as it relates to food, activists, educators and agitators. I want to be build a big, messy Lahori-style, Oakland-style village and be part of it.
- And just in case you are wondering why the Samosawallah, let me tell you: This blog was mine and Omar’s first baby. Omar is most definitely the better cook of the two of us, so recipe writing was his domain and Samosas are his specialty. Hence the Samosawallah. Until we remembered that there is a doctoral dissertation waiting to be written. At that point Omar divested and the Samosawallah fell on hard times. In the months since Qaseema was born, I have been forced to assess what brings me joy other than my work as a mother. My heart’s unequivocal answer: this right here. So I am taking over and proclaiming myself the new Samosawallah.
- Will I only write recipes you ask? Recipes, yes. I will also write about other things that are important to me and relevant to my people. Probably parenting (and raising a girl), art and culture, health and spirituality. Please do not let me: 1. Pretend I am an expert in any of the above topics. 2. Claim any recipe as originally mine without giving credit to whose work I am building on. 3. Appropriate other people’s culture and act like I made it up. Do let me: Talk on and on. And laugh at my jokes while you’re at it.
…So much for brevity