Q.) You’re an accomplished pilot. What motivated you to work in the aviation sector?

Captain Chris: My inspiration started when I was twelve years old and allowed inside the cockpit of a Trans Australian Airways Boeing 727 whilst on a family vacation flight from Melbourne to Coolangatta. Something just snapped as I stood there among rows of analogue dials, switches, and instruments, listening to the aircraft’s steady hum and observing the three-person flight crew’s composed, confident professionalism. At that point, flying ceased to be a mystery and turned into a vocation. That brief encounter sparked a dream that took me from working paper rounds and grocery store jobs to paying for my flying lessons and leading long-haul aircraft over six continents for more than four decades. The special combination of accuracy, accountability, teamwork, and privilege that comes with flying, coupled with the chance to constantly learn, instruct, and inspire others along the way, is what inspired me then and continues to inspire me now.

Q.) Are flights impacted by the holiday season?  If so, in what way?

Captain Chris: Indeed, the holiday season has an increasing effect on flights every year. Traditional holiday seasons now overlap across cultures and countries, resulting in persistent peaks in demand rather than a single “busy season,” as the world’s population grows more diversified and individuals travel more frequently for job, study, and family obligations. In the Northern Hemisphere, this demand often coincides with some of the most challenging operating conditions of the year. Snow, ice, blizzards, freezing fog, and strong winds are examples of winter weather that can interfere with airport operations, limit runway capacity, and cause network-wide delays.

Everyone wants to go somewhere else right now in the fast-paced world of today. Even though airlines and crews make considerable plans to keep operations running as smoothly and safely as possible, the mix of high passenger numbers, tightly planned aircraft rotations, and unexpected weather makes delays and cancellations more likely during the holiday season.

Q.) What should passengers keep in mind while they travel during the holiday season?

Captain Chris: Traveling around the holidays can be hectic and stressful, but keep in mind that everyone else is also attempting to reach their destination. Safety is always the top priority, and airline pilots and ground personnel will stop at nothing to ensure your safe arrival. Although delays are unavoidable, they are never ignored. When several individuals are assisting you, a little tolerance and compassion go a long way. They’re spending the holidays away from their own families so you can spend time with yours.

Q.) What are your family’s holiday customs around this time of year?

Captain Chris: I’ve discovered over the last thirty years that it’s not always possible for long-haul pilots to take Christmas off. I learned to deal with that fact instead of fighting it, sometimes by strategically placing bids for vacations that would allow me to travel with my family. Because of this, Christmas hasn’t always been traditional for us, but it has been immensely memorable. We’ve traveled to destinations like New York, San Francisco, Los Angeles, and Cape Town during the holiday season. Making the most of our time together and transforming time spent away from home into something special is a custom that applies wherever we are.

Q.) When you work as a pilot, how do you spend Christmas and New Year’s?

Captain Chris: Making the best of the situation rather than fighting it is a continuation of what I’ve already discussed when I work during Christmas or New Year’s. We tend to take care of each other when crews are away from home and separated from family on big events. On those excursions, there is a genuine sense of companionship. We try to celebrate as a group, eat together, joke, and craft our own version of the event. Even though it’s not where we had intended to be, it’s still a nice place to be, and those times spent together frequently turn into some of the most memorable aspects of the work.

Q.) Tell us about any childhood traveling memories you had during the Christmas or New Year’s celebrations.

Captain Chris: My own childhood Christmas memories were quite different from those of my children, who have had the good fortune to become some of the most well-traveled individuals I know. Rather than adopting winter customs, we would frequently spend the holidays in a caravan on Lake Eildon, northeast of Melbourne, swimming, water skiing, and avoiding the heat.

My respect for how travel, in whatever form, makes lifelong memories was influenced by those uncomplicated summers filled with sun, water, and family time.

Q.) What should one remember in order to become a proficient pilot?

Captain Chris: The most crucial element in becoming a skilled pilot is RESPECT—RESPECT for the aircraft, the weather, and the regulations that are in place to ensure aviation safety. Because of decades of collected knowledge, demanding training, hard-earned experience, developing technology, and strict regulation, flying is as safe as it is today.

It takes years, often decades, to achieve true airmanship, and it necessitates humility and ongoing education. Aviation serves as a constant reminder that learning never ends and that a pilot should quit flying the moment they think they know everything.

Q.) Do you have any advice for aspiring pilots?

Captain Chris: I advise aspiring pilots to realize that while many people have the chance to fly, success requires tenacity, perseverance, and a sincere knack for learning. As you advance in your career, you will face challenging exams, frequent flight tests, and ongoing evaluation.

In aviation, learning and retesting never truly end, and it can occasionally feel overwhelming. When that occurs, concentrate on the next action, the next lesson, and the next check rather than looking too far ahead. Consistency and perseverance are rewarded in aviation, and if you keep going one step at a time, you will succeed.

“The sky has a way of rewarding those who take care of the fundamentals, maintain humility, and never stop learning.”

By: Rida Khan (Aviation Author): Season’s Greetings from our newspaper family to yours.

Wishing all the readers of Asian World Newspaper

Merry Christmas and a Prosperous New Year 2026.

Instagram A/c:  aviationauthor.ridakhan

Q.) Why did you decide to become a pastry chef teacher?

Q.) How do you prepare yourself to give lessons in your culinary classes?

Q.) Describe traditional Persian desserts and how they have evolved over time?

Chef Mojdeh:  The variety of traditional Iranian desserts is incredible with each one having its own distinct flavor, texture, and scent. Examples include Zoolbia and Bamieh, Baklava, Sholeh Zard, Halva, Sohan, and many others. Each of these delicacies is connected to a particular area of Iran and is typically made in accordance with regional culinary traditions and tastes.

Iranian desserts have changed significantly over time. Cultural influences, ingredient availability, and shifting consumer preferences have all influenced their evolution.

There are various significant phases in the development of Iranian desserts:

1. Early and Traditional Desserts: Desserts in the past were simple and natural, frequently made with flour, milk, honey, and nuts. Traditional versions of Halva, early form of Sholeh Zard, and various types of Fereni are a few Examples.

2. The Impact of Trade and Culture: Iranian desserts changed dramatically as new spices and ingredients were brought in via the Silk Road. Rosewater, cardamom, saffron, and white sugar were used more frequently.

Examples include Zoolbia and Bamieh, layered Baklava, and others.

3. Regional Innovations: Based on the local environment and available ingredients, each region of Iran created its own unique desserts.

Examples include Sohan and Qottab in Kashan, Baklava in Tabriz, and Halva and Sholeh Zard in Tehran and Isfahan.

4. Fusion and Modern Desserts: Iranian desserts have blended with Western desserts in modern times, giving rise to new varieties.

Iranian cakes with pistachio and saffron flavors, mousse, and creamy desserts with cardamom and rosewater are a few Examples.

Q.) What considerations should be made when preparing Persian desserts?

Q.) What distinguishes Persian confections from those of other nations?

Chef Mojdeh: Here are a few of the variations:

• Use of real, natural flavorings like orange blossom, cardamom, rosewater, saffron, and cinnamon.

• Less sweet than Western desserts.

• Iranian sweets’ delicate, light texture.

• Using high-quality nuts like walnuts, almonds, and pistachios.

• Considerable variation according to tradition and climate.

Q.) What is your culinary style?

Q.) What distinguishes Iranian desserts made at home from those served in restaurants?

Q.) What guidance would you provide prospective home cooks who are enthusiastic about learning and preparing Persian desserts?

Chef Mojdeh:  Begin with the fundamentals:  There are a few basic methods for making Iranian desserts, and learning these makes the rest much simpler. Working with starch, properly infusing saffron, thickening and regulating heat, and employing cardamom and rosewater are a few examples. Many Iranian desserts must be cooked over low, soft heat to avoid sticking or becoming lumpy, which will destroy their flavor and color.

To truly enjoy their genuine flavor, you must use premium ingredients, make sure they look well, decorate with pistachios, almonds, and dried rose petals, and serve hot or cold sweets correctly.

By: Rida Khan (Aviation Author)

Instagram A/c: aviationauthor.ridakhan

On Sunday, 12th October, join us for a twist on a classic as C4G presents a table read of Jane Austen’s Pride & Prejudice, adapted for the stage.

Taking place at Troxy, East London’s premier art deco venue, and performed by a brilliant cast of old and new faces, the night aims to raise urgent funds for Medical Aid for Palestinians.

This one-off theatrical event is curated by Cinema for Gaza, an inclusive fundraising effort founded by a group of film professionals who, through voluntary efforts, have raised £269,206 for MAP since launching with an auction in April 2024.

The live table-read brings together such luminous talents as Ambika Mod, Daisy Ridley, Jameela Jamil, Jenna Coleman, Morfydd Clark, Nish Kumar, Susan Wokoma, Mawaan Rizwan, Priya Kansara, Amar Chadha-Patel, Jeff Mirza, Shazia Mirza, Asim Chaudhry, Himesh Patel, Bilal Hasna, Aiysha Hart & Meera Syal, for a fun and imaginative tribute to Austen’s enduring tale, helmed by director Nida Manzoor.

It is the 250th anniversary of Austen’s birth as we lift the curtain on a single man with a large fortune in want of a wife. Roll up to witness the unsuspecting Mr. Bingley going toe-to-toe with the Bennett family, as Mr Darcy puts his foot in his mouth every time he encounters the vexing, intriguing Elizabeth Bennett. Enjoy withering wit, some top-notch repressed flirting, and hard-won happy endings.

Cinema for Gaza is made up of pro-bono volunteers. Every penny raised on the night will go directly to MAP’s* lifesaving work, including their polyclinic in Gaza, which is continuing to operate despite Israel’s bombardment, siege, and forced displacement orders. The clinic has been supporting hundreds of patients a day, providing vital healthcare such as psychosocial support, physiotherapy, and medication for chronic conditions.

Q.) How did your career begin? Please describe your professional accomplishments.

Chef Nima: My journey started with a personal love of food and utilizing flavors to communicate stories. I first began by re-creating family recipes before pursuing official culinary education. I’ve worked with chefs in the UK and the Middle East, organized dessert pop-ups, and taken part in culinary festivals over the years. Several media have featured my work, and I’m honored to promote Persian food overseas.

Q.) What is the Persian dessert all about?

Chef Nima: Persian desserts are a celebration of subtle sweetness, grace, and aroma. To create layered flavors that reflect Iran’s rich history and cultural richness, they employ ingredients like rosewater, saffron, cardamom, pistachios, and almonds. These desserts are more than just food; they are a component of hospitality, customs, and memories.

Q.) Which Persian dessert is the most well-known to try, and why?

Chef Nima: The most famous Persian delicacy is probably Sholeh zard (saffron rice pudding). Due to its vivid yellow hue, subtle scent of rosewater and saffron, and the symbolic meaning associated with its offering during religious rituals, it holds cultural and emotional significance.

Q.) Could you help explain the classic Persian dessert that has a connection to ancient Iranian culture and traditions?

Chef Nima: Halwa, a traditional confection prepared at communal celebrations and moments of remembrance, is among the oldest. It blends sugar, saffron, butter, wheat flour, and rosewater. People are connected to their ancestry through the meditative and communal preparation process, which frequently involves prayer and storytelling.

Q.) Prior to the invention of sugar, Iranians made desserts with honey and dates. What are your thoughts about it?

Chef Nima: It is really inspiring to me. It demonstrates how inventive and resourceful the ancient Persians were in making the most of what they had. In addition to being sweeteners, honey, dates, and grape molasses served as natural energy sources, medicines, and prosperity symbols. Today, we can make desserts that are both genuine and health-conscious by going back to those ingredients.

Q.) Persian desserts have traditionally been used to commemorate religious vows and royal coronations. They are now paired with tea in a beloved custom that brings Iranians together from all generations. What is your opinion about it?

Chef Nima: I think it’s a lovely progression. Gathering and sharing are still fundamental, even though the rituals have evolved. The tradition of serving tea with sweet treats acts as a link between generations. It unites parents, grandparents, and kids around a single table to share customs, cuisines, and tales.

Q.) What is your favorite dessert to create, and why?

Chef Nima: I particularly like Baghlava Yazdi, a Persian-style baklava flavored with cardamom, a delicate rosewater syrup, and an almond or pistachio filling. I adore the way it blends richness and delicacy and the harmony of textures. It is simultaneously opulent and modest.

Q.) Where and what desserts should someone try if they are traveling to Iran or Oman?

Chef Nima: Try Faloodeh Shirazi, Gaz from Isfahan, and Sohan from Qom if you’re in Iran. Try the rich, aromatic Omani halwa in Oman, which is made with ghee, saffron, and rosewater. Both nations provide distinctive confections that are a reflection of their respective cultures, landscapes, and climates.

Q.) Which ingredient is your favorite to work with?

Chef Nima: Saffron. It is Persian cuisine’s crown treasure. A tiny pinch adds depth, color, and a unique aroma that is irreplaceable. Each time I use it, I am carried back in time to centuries of culinary heritage.

Q.) How do you envision the future of pastry chefs?

Chef Nima: Pastry chefs who are prepared to experiment while honoring their heritage have a bright future. I think we’ll witness more storytelling through food, more sustainability in the source of ingredients, and more blending of classic flavors with contemporary methods. From execution to creative expression, the profession is changing.

Q.) What advice would you give aspiring young pastry chefs?

Chef Nima: Stay curious and modest. Learn the fundamentals, research international cuisines, and discover the origins of each dish. Additionally, your inventiveness is what makes you unique, so never stop trying new things. Success is a slow-cooked recipe, so don’t rush it either.

By: Rida Khan (Aviation Author)

Instagram A/c: aviationauthor.ridakhan

He has had a strong interest in aviation since he was a young kid, and this interest led him to seek a career in flying. To him, flying has always been more than just a job over the years; it’s a combination of accuracy, accountability, and the realization of a lifetime dream. As he pursues his flying career, he is proud to be a part of an airline that represents his country internationally and hopes to inspire future generations of pilots.

Q.) Describe your very first flight as a pilot. To and from where was your first flight?

Pilot Yazan: The first time I flew as a pilot was on November 2, 2022. I flew aboard the Embraer E1 (E175) from Amman, Jordan, to Baghdad, Iraq, and it was an absolutely unforgettable day. It was both exhilarating and humble to take charge of a real commercial route while sitting in the cockpit for the first time. The flight out of Amman went smoothly, but as we took off, I could feel the weight of duty. As I entered Iraqi airspace, I took a moment to process the fact that I was actually putting years of preparation, practice, and training into action.

It was an iconic approach to Baghdad. That landing signaled not just the conclusion of a flight but also the start of my career as a pilot.

Q.) What made you decide to become a pilot?

Pilot Yazan: Being a pilot was always my dream job, so I chose to pursue it. From a young age, I was fascinated by aircraft and the concept of flying. Traveling the world, experiencing other cultures, and taking on the challenge and duty of securely transporting passengers across a variety of places are all made possible by my profession.

Q.) What should a pilot bear in mind when flying to the skies?

Pilot Yazan: A pilot must constantly strike a balance between safety, situational awareness, and following the rules when flying. This entails careful pre-flight planning, including examining the weather, aircraft condition, fuel, and weight restrictions. The pilot has to keep an eye on the instruments, remain mindful of other aircraft, communicate effectively with air traffic control, and be prepared for any emergency while in flight. Effective navigation, fuel management, and smooth aircraft control are essential, with passenger comfort taken into account when appropriate. Lastly, thorough landing preparation and post-flight debriefing guarantee future flight safety and preparedness.

Q.) If, as a professional pilot, you achieve all your objectives. What do you hope to contribute to the aviation industry?

Pilot Yazan: As a professional pilot who has accomplished all of his goals, the next step would be to improve safety, efficiency, and innovation in the aviation sector. This could entail pushing for improvements in aviation technology and sustainability, sharing operational experiences to enhance training and procedures, and mentoring the upcoming generation of pilots. Furthermore, encouraging a culture of professionalism and accountability, supporting research in human factors and flight safety, and helping to develop best practices would all help to raise industry standards and make air travel safer, more dependable, and more sustainable for all.

Q.) What do you think traveling is all about?

Pilot Yazan: A pilot’s journey is a special fusion of responsibility and exploration. Pilots, in contrast to ordinary tourists, observe the globe from the cockpit as they navigate various airports and airspaces and see landscapes unfold from above. In addition to providing opportunity to sample various cultures, cuisines, and settings during layovers, travel has become a professional routine that involves frequent movement between cities and nations. In addition to flexibility, self-control, and safety, the subtle joys of flying—like watching sunrises from 41,000 feet, feeling the excitement of takeoff, and enjoying the global connectivity that aviation provides—are equally significant. In the end, flying is a career and a personal journey for pilots, who use each flight as an opportunity to learn about accuracy, perspective, and the human experience of flying.

Q.) In your opinion, what traits should pilots develop in order to stand out among the many applicants for the same position?

Pilot Yazan: Along with good communication, teamwork, discipline, and adaptability, pilots should also develop great flying abilities, excellent decision-making, and situational awareness. Their love of flying and dedication to lifelong learning also make them unique.

Q.) During your flying career, what was the most significant change you witnessed in aviation?

Pilot Yazan: The biggest change I saw in aviation during my career was the speed at which technology was developing, especially the transition from analog to fully automated glass cockpit systems. Pilots’ roles shifted from manual operators to systems managers as a result of this transition, which increased flight safety, efficiency, and navigation accuracy while necessitating ongoing education and adjustment to new digital tools and processes.

Q.) Do you have a favorite route to fly? A vivid memory of something you remember seeing from the air during a flight?

Pilot Yazan: Yes, definitely! Since Toronto had some genuinely remarkable sites, it was one of my favorite flight routes. I recall flying over Greenland on the way there, its enormous ice sheets extending eternally below, a stunning reminder of the size and might of nature. I had the amazing experience of seeing the aurora, a shimmering dance of green lights over the night sky, for the first time from the cockpit on the way back. It was breathtaking to see that from above the clouds; it encapsulated the wonder of flight.

Q.) What do you want every traveler to remember when they get on their next flight?

Pilot Yazan: From the standpoint of a pilot, I want every passenger to keep in mind that professionalism and safety come first. Every flight is supported by a group of skilled experts who strive to provide a safe and easy travel experience. Furthermore, I hope they understand the intricate coordination and accuracy required to transport them safely from one location to another. Above all, I want them to enjoy the rush of taking off, the beauty of the planet from above, and the chance to visit new locations while having faith that every aspect of the trip is meticulously planned for their comfort and safety.

Q.) Any suggestions for future pilots?

Pilot Yazan: I always advise aspiring pilots to: master your flying skills, maintain discipline, communicate clearly, and never stop learning.

By: Rida Khan (Aviation Author)

Instagram A/c: aviationauthor.ridakhan

Q.) Tell us about your Iranian culture, your memories of family dinners and cooking experiences with your grandparents?

Chef Habib:  Iran is a huge country that is home to people of many races. One of Iran’s oldest ethnic groups are the Lors, who reside in the Zagros Mountains. Red meat is at the top of the food pyramid in our culture. The Lors and Laks are well-known in Iran because they prefer lamb and goat kebabs. Jigarpage, Chenjeh kebabs, and Bakhtiari kebabs are among the most delectable foods in the Iranian Zagros. My father taught me how to make succulent, flavorful kebabs. In terms of grilling meat, my father is a master. We also use saji bread, which my mother makes by combining the dough and cooking it on a saj made of steel. It smells amazing when you eat it, and it goes well with kebabs. I can state that Chelo Gosht (rice and goat stew), one of the well-known meals I learned from my mother, is among the tastiest food served in Iranian restaurants.

Q.) In what way would you describe your cooking?

Chef Habib:  This is how I would characterize my cooking: I always imagine what the cuisine I serve to customers should be like when I eat at a restaurant. I appreciate eating the meals they send me because it makes me feel good about the taste and the cost. Through my meals, I constantly attempt to express love and happiness to my customers.

Q.) Which Persian ingredient is your favorite to use and why?

Chef Habib:  One of my favorite Iranian meal combinations is Tarkhineh. It is prepared by cooking ground wheat that has been soaked in turmeric and sweet sheep’s milk. Sheep stomach is used to make the delectable and scrumptious Tarkhineh stew and soup. We particularly make them during the colder fall and winter months.

Q.) Describe the significance of Iranian tea in Iranian culture.

Chef Habib:  I spoke with Iranians about our culinary culture today. Particularly among the inhabitants of the Zagros Mountains, tea is one of the oldest hot beverages in Iran. We use mountain tea, which has therapeutic qualities, in addition to black tea.

Q.) What food best evokes memories of your childhood or of your home, in your opinion?

Chef Habib:  One of the dishes that constantly reminds me of my early years is the filling and tasty vegetable stew, whose aroma permeates the entire house. One of my favorite meals is Ghormeh stew, which is prepared with chopped veggies, red beans, and fresh red meat and served with authentic Iranian rice.

Q.) Where would you advise someone to eat if they were visiting Oman or Iran for the first time?

Chef Habib:  I suggest that my friends who are travelling to Iran visit the beautiful province of Lorestan in western Iran and enjoy a variety of stews and kebabs. For those who are visiting Oman, I suggest the stunning city of Salalah, the well-known Omani halva, and meals like Saudi rice, kabseh, and biryani.

Q.) Give a brief overview of Persian cuisine.  What makes it unique, and what are some must-try Persian dishes?

Chef Habib:  Due to the usage of regionally specific spices in the east, Iranian cuisine can be considered truly unique. Foods from the north of Iran, which I consider to be the birthplace of all Iranian cuisine, are distinctive because they are flavored with spices and aromatic herbs. It’s fascinating to learn about the use of delicious and fiery spices in southern Iran. In general, Iran has a distinct culinary culture. Lastly, I suggest you try the following dishes: Tarkhineh stew, Khorramabad chicken liver, Kermanshahi kebab rib, Bakhtiari kebab, and Kermanshahi stew.

Q.) What is your favorite dish to prepare—Persian or Omani—and why?

Chef Habib:  The well-known Khorramabad Jigar Page, made with fresh liver and occasionally sheep’s kidneys, is my favorite meal to prepare! This is due to the fact that I have happy childhood memories of this dish.

Q.) How has Persian cuisine changed throughout time?

Chef Habib:  Iran is a huge country with a wide variety of culinary traditions. Let’s begin with Iran’s southern region. The spicy food of nations like Pakistan and others that border the Arab world has evolved. The flavor and consistency of Iranian cuisine have not altered much throughout time in the north of Iran, which is, in my opinion, the birthplace of Iranian cuisine. However, I can affirm that the Lorestan people’s culture has not changed.

Q.) Any advice for aspiring chefs.

Chef Habib:  I would advise you to always cook with love and enthusiasm. If you are persistent and have an open mind, you may make your nation’s cuisine renowned worldwide.

By: Rida Khan (Aviation Author)

Instagram A/c : aviationauthor.ridakhan

She is a Content Creator on Instagram: jump_into_my_kitchen

A Chef Creator on the Gronda app: Lynn Daniella Hoffmann

Q.) Which cuisine do you prepare?

Chef Lynn: My food is renowned for being “fusion cuisine,” since it is a synthesis of several cultures as a result of my travels and passion for trying out new recipes and culinary styles.

Q.) When you were 18 years old, what motivated you to write a cookbook?

Chef Lynn: I used to work in a big office and bring my own prepared meals, which many of my coworkers found impressive due to their appearance. My first cookbook, “Recipes for my Friends,” was inspired by that.

Q.) Describe the cuisines of Portugal and Hungary.

Chef Lynn: I grew up learning about Hungarian cuisine from my late mother, which is a blend of sophisticated and hearty dishes from the plains that have been inspired by many other civilizations over the ages. Deep, rich tastes made with charcuterie, game meats, and their renowned “paprika.” Amazing sweets that reflected both their personal and the Austrian empire. Portuguese food has been greatly influenced by many different cultures, and as a maritime nation, it is rich in fish and seafood dishes. Prepared simply (mainly on a grill) to retain the sea’s flavours. Amazing agriculture and hearty meals are the hallmarks of inland Portugal. Their “Black Pork,” which is akin to the Spanish “Porco Iberico,” is particularly well-known.

Q.) What makes your meal unique?

Chef Lynn: My food is “fusion” and innovative since I blend other cultural cuisines into it and I don’t often make the same meals twice. Since of this, my creations are always surprising and full of new flavours! Because I have experience with sculpture in my early years, my plating design is entirely original and “sculptural.”

Q.) It’s amazing how colourful your food looks. For what reason, exactly?

Chef Lynn: Being an artist (painter, sculptor, designer, photographer), I have a strong visual sense. A platter ought to have appealing hues, textures, flavours, and aromas.

Q.) What was the proudest moment of your culinary career?

Chef Lynn: I had two really proud experiences. The first was a few years ago, when I opened “Saveurs du Jour,” a private house restaurant (Flavours of the Day). It quickly gained a lot of success, and I had a great time entertaining visitors, wowing them with my food, and getting to know amazing people. My rise to fame on Instagram with my brand “Jump Into My Kitchen” was, and continues to be, my second source of pride. I am often asked for guidance, coaching, and instruction by other chefs. I founded a worldwide chef club two years ago with the goal of inspiring people and bringing together chefs from all around the world for enjoyable, non-competitive cooking challenges.

Q.) What motivates you to cook?

Chef Lynn: I am motivated primarily by my inner drive to encourage people, whether they be professional or home chefs, kids or young adults, etc., to cook and be creative.

Q.) Which cuisine, Canadian, Hungarian, or Portuguese, do you find most interesting and why?

Chef Lynn: Actually, none of those: Asian food is what I find most fascinating and heavily influences my cooking. Asian food has so many different aspects and customs.

Q.) Any suggestions for aspiring chefs?

Chef Lynn: Definitely! Be creative. Experiment with flavours and textures. Don’t be afraid of making mistakes. Ask many questions and reach out to other Chefs. Without a doubt, my mantra is “Don’t be afraid to break the culinary rules”.

By: Rida Khan (Aviation Author)

Instagram A/c: aviationauthor.ridakhan

Recipes courtesy of Jump Into My Kitchen®
Asian inspired Torched Salmon and Spicy Salmon Tartare
Serves 2
Ingredients
600g Salmon filet – IMPORTANT: it must have beenpreviously frozen for at least 7
days.
2 Tbsp Hoisin sauce
2 Tbsp Lime Ponzu (or 2 Tbsp Low sodium Soy sauce & the juice of 1 fresh lime)
1 Tbsp Toasted sesame seeds
2 Spring onions, finely chopped
2-3 Tsp Hot chilli sauce (or more if you like it very spicy)
4 Sheets Phyllo pastry
Canola oil for brushing the pastry
Baby Bok Choy leaves or lettuce leaves for garnish
Special Equipment
2 x 12 cm Ring mold, or baking cup
Baking tray
Pastry brush
Parchment paper; Blow torch

Instructions
Heat the oven to 220c
Line the baking sheet with parchment paper.
Cut the 4 sheets of phyllo pastry into 2 equal squares and brush each sheet lightly with canola
oil, placing each sheet on top of the other. Press each of the set of four phyllo squares into each
ring mold with the edges hanging out and gently form a cup.
Place them on the baking tray and bake for approximately 15 minutes or until golden. Keep an
eye on them as they will burn quickly. Remove the tray from the oven and let the phyllo cups
cool whilst you prepare the salmon.
Tartare: Cut the salmon filet into 4 equal portions. Set two aside, leaving the skin on.
Take the remaining 2 and remove the skin. Using a sharp knife, dice the salmon flesh and place
in a medium small bowl. Add the hoisin, ponzu (or soy sauce and lime juice), sesame seeds,
spring onions and chilli sauce. Combine well and cover with plastic wrap and refrigerate.
Torched Salmon: Take the 2 portions of salmon with its skin on and place on a plate. With the
blow torch on medium flame, torch the skin until it’s evenly browned (or even black for more
flavour). The gently torch the flesh side until it’s cooked to your desire.
Cut the filets into equal squares of approximately 2-3 cm each.
Assembly
Unmold the phyllo cups onto 2 appetizer plates. Line the cups with bok choy leaves or lettuce
leaves. Place equal portions of the torched salmon into each cup and then spoon in equal
portions of the tartare alongside the torched salmon and serve immediately.

Portuguese-Hungarian Octopus

Serves 2
Ingredients
2 Octopus tentacles, separated
Water for boiling
5 Tbsp Olive oil
2 Large shallot
¼ Cup dry white wine
1 Tbsp Hungarian sweet paprika
6-8 Baby new potatoes, washed
8 Slices of spicy Portuguese “choriço” OR Spicy Hungarian dry sausage ¼ inch thick
4 Dried bay leaves
Salt and pepper to taste
2 Whole garlic bulbs

Instructions
Prepare the octopus: Fill a medium-large saucepan with water up to half way and bring to a
boil on high heat. Once boiling, reduce the heat to medium and gently add each octopus
tentacle holding the thick end. The thin end will start to curl as it is immersed into the boiling
water. Repeat with the second tentacle. Allow it to simmer for 30-45 minutes or until tender.
Remove from heat and set aside.
Prepare roast potatoes and Choriço; Roasted Garlic bulbs
While the octopus is cooking, heat the oven to 450F.
Add the potatoes (skin on) and the choriço slices to a medium roasting pan and drizzle with 1
Tbsp, olive oil. Sprinkle generously with fine sea salt. Roast, turning once or twice, until the
potatoes and choriço are crispy. (About 35-40 minutes)
At the same time, slice the top of each garlic bulb so that all the cloves are exposed.
Wrap them loosely in foil with the corners facing the top and leave a small opening to allow
steam to escape. Roast the garlic bulbs alongside the roasting pan.
Prepare the sauce
Peel and slice the shallots 1/8 inch thick and add to a medium skillet.
Add 2 Tbsp. olive oil and sauté the shallots on medium high, stirring, until slightly golden.
Add the paprika and combine well with the shallots, then add the white wine and the bay
leaves. Allow it to simmer whilst stirring, until the white wine has reduced by 1/3. Remove from
heat and season to taste with salt and pepper. (This preparation should take about 15 minutes).
Sauté the Octopus
Remove the octopus tentacles and place on a plate lined with paper towels.
In a medium skillet bring the remaining 2 Tbsp. olive oil to sizzling point on high, then reduce
heat to medium and add the 2 tentacles. Sauté the tentacles, turning from time to time, until
the edges are golden and remove from heat. (About 10 minutes)
Remove the potatoes and garlic from the oven.
Assembly
Take 2 dinner plates and place one tentacle on each.
Spoon half the sauce over each tentacle, then add the roasted potatoes and choriço.
Unwrap the roasted garlic bulbs, sprinkle with a little bit of fine sea salt and place each bulb alongside each tentacle. Serve immediately.

Shaleena says, “The brief started off with Sid (Siddharth Anand) telling me what the mood of the  song was because this is in the film. It’s connected to the story of the movie so it’s kind of a part where she is very carefree and both of them were supposed to look like they’ve never been presented like this before.”

She adds, “SRK is supposed to look like he is not supposed to be in the film and she is, of course, is supposed to look her sexiest best. I think what is great about Sid is that he gives me the brief and lets me take it from there which is very important in any relationship where you trust the other person. He had given me a lot of freedom and put a lot of trust in me which is why all of us were able to give our best to this film.”

Shaleena further adds, “I was also eager to make this song look like nothing you’ve ever seen before. I wanted the clothes to be very different from what you would see in a song like this. Even the swimsuits she is wearing, colors we’ve used. I wanted to do something which hopefully will be relevant for a long time. Even for Shahrukh, we’ve been able to do a little anti-fit, cool shirts and gave him a lot of accessories. He is presented as a guy who throws his clothes on together but in a very sexy way, like made it look like we’ve unbuttoned his shirt. The attitude with which both of them have worn their clothes is very chill and easy.”

Shaleena says the song is looking this hot because she also had SRK and Deepika’s magnetic personalities to carry off these clothes!

She says, “I also could not have asked for two better actors to dress because there are no two people who carry clothes off better than they do. We did not approach it as a dance number, but what’s great is that we looked at it as a mood where two people would be wearing clothes as they stepped out to go for a party. All this was incorporated in the song which was really nice for me so the clothes were still real that a girl or a guy can wear on a normal basis. So it was a bit of elevated casual fashion for me.”

Pathaan is India’s biggest ever action spectacle for audiences. The visually spectacular Yash Raj Films’ action extravaganza, Pathaan, is part of Aditya Chopra’s ambitious spy universe and has the biggest superstars of the country Shah Rukh Khan, Deepika Padukone and John Abraham in it. The adrenaline pumping, visually extravagant film is set to release on Jan 25, 2023 in Hindi, Tamil and Telugu.