60 seconds with Pukka Paki from Pakistan

Meet the darring Sumayya Jamil, the niche Pakistani food blogger behind Pukka Paki  (@PukkaPaki). With tantalising food, passion and guts, she’s traded in a law profession for a full time life of food blogging. Summaya lives in London and will be speaking about successful niche food blogging at #FBC12.

What’s your signature dish? 

Earl Grey infused Gulab Jamans – a British flavour twist to a very traditional Pakistani dessert – the combination works well!

What’s been your ultimate meal to date?

My mother’s daal and rice! Simple yet nothing tastes quite like my mother’s.

What’s the next big thing that’s going to hit the food scene?

I am hoping, Pakistani food!

What celebrity or celebrity chef would you most like to break bread with? Why?

Madhur Jaffery and lucky me, I have already done that with her while recording her new TV show with her. I admire her many years of honest Indian/Pakistani recipes and stories that go with it.

What are you most looking forward to about #FBC12?

Meeting other food bloggers and food personalities that have achieved so much and have an opportunity to speak about my passion for niche blogging.

What motivated you to blog about food?

My love for the food I grew up eating and my memories in Pakistan. Spread the awareness of Pakistani cuisine and help  create a positive outlook of my country through food and culture.

How has food blogging changed your life?

It has given me a sense of freedom and satisfaction. Food is my full time job now, after being a lawyer for 12 years it’s the best thing I have ever done. I do food writing, teach cookery classes and host supperclubs

What do you find most challenging about food blogging?

Getting the best photographs sometimes!

Where do you get inspiration from?

My memories of growing up, flavours that remind me of sweet moments in Pakistan from my childhood and ingredients that reflect an affinity with Pakistani flavour.

Future aspirations for the blog?

Work harder, achieve more, share as much as possible

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