How Allrecipes Allstar Nosheen Babar Celebrates Her Pakistani Heritage

We talked to Allrecipes Allstar Nosheen Babar about her favorite comfort food, the kitchen tools she can't live without, and her recipe for Carrot Halwa.

The old adage “necessity is the mother of invention” often applies in the kitchen: We substitute or make do with what we have on hand. The phrase takes on a heightened meaning for Allrecipes Allstar Nosheen Babar, a first-generation Pakistani immigrant. When she moved to a small Mississippi town without any Pakistani food within a 100-mile radius, she made it her mission to learn to make her favorite traditional dishes at home.

Now, 25 years later, Nosheen runs a blog and Instagram, Untold Recipes By Nosheen, that are all about sharing the beloved, authentic recipes she grew up with. Whether you’re an expert at making samosas or a newbie who has never made curry before, Nosheen aims to educate and inspire.

When it comes to trying new foods or recipes, Nosheen encourages us to embrace the unknown with enthusiastic curiosity. When she was growing up, her mom’s rule was that when presented with a new dish, she had to try at least one bite. “This helped shape my palate and made me the foodie I am today,” Nosheen says. If you want to learn about cuisine from a different culture, try to find the most authentic recipe or version of the dish you can. “By tasting the original version, you’re honoring and crediting the culture it came from,” she explains.

Nosheen loves to cook traditional favorites for her family during holidays and she generously shared her recipe for Carrot Halwa with us. Served warm, this sweet pudding is made by simmering carrots, milk, sugar, and cardamom until tender. Halwa is a broad category of fudge-like confections often served at weddings and during Eid and Diwali, Nosheen says.

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Tell us about yourself

I’ve spent 20 years living on the Mississippi Gulf Coast with my husband and three daughters. I love everything about food: cooking and trying new recipes, exploring restaurants nearby (and while traveling), and taking cooking classes. When I’m not cooking, you can find me binge-watching thrillers on TV, reading crime fiction, and spending time with my friends and family.

Who do you cook for?

My husband, Ijlal; daughters, Naahin, Maham, and Parisay; and son-in-law, Josh.

What inspires you to cook?

My goal is to preserve my Pakistani culinary heritage for future generations and people who are interested in learning more about the cuisine. I want to create a space where people can dig into Pakistani food, culture, and people through ancient recipes and the stories attached to them.

What does comfort food mean to you?

My favorite comfort meals at home are lentil curry, basmati rice, and kachumber salad (a chopped salad with tomatoes, cucumbers, red onions, and herbs) or a rice pilaf with chicken or mutton. These foods bring back so many nostalgic memories.

What is your most memorable meal ever?

In the summer of 2022, my family and I visited Italy and happened upon a restaurant in Venice where I ate the best mussel soup of my life.

What is next on your food bucket list?

I want to do a deep dive and explore more of New Orleans and its restaurants. We only live 1.5 hours away, but I’ve been busy raising my family for the last 20 years. Now that my youngest is off to college, I have a long list of places I want to visit. I’m also interested in taking cooking classes to learn authentic Southern specialties: gumbo, étouffée, tomato pie, and more.

What’s your style of get-together?

I usually serve the food buffet-style and make at least two hearty meat dishes, a rice pilaf, naan, and a few lighter veggie and lentil sides. We follow it up with a big dessert selection served with countless cups of sweet, milky tea. The conversation continues late into the night, and my guests often help us clean up before they leave.

What’s a food trend you’re over?

Zoodles! I was never a big fan of the veggie noodles. I’d rather use multigrain, chickpea, and/or lentil pastas.

What kitchen tools can’t you live without?

My mortar and pestle, electric spice grinder, ThermoWorks Thermapen One thermometer, and air fryer.

What’s always in your fridge?

Ginger, garlic, green chiles, cilantro, plain yogurt, and tomatoes.

Your freezer?

I always have purchased naan and assorted flatbreads. They’re probably the only things I don’t cook regularly—the store-bought stuff is great.

What does being a home cook mean to you?

I can be adventurous and creative in my home kitchen, combining ancient culinary traditions with modern techniques to create flavorful, comforting meals that celebrate my culture and diversity.

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