Chef Sultan Ahmed releases Pakistani-Wisconsin fusion cookbook

Madison-based chef and author Sultan Ahmed has released his debut cookbook, ‘Zameen: Pakistani Roots, Wisconsin Soil.’ The title uses the Urdu word for ‘land’ to reflect the book's central philosophy that cuisine is defined by the environment in which it is prepared.

Ahmed, who emigrated from Karachi, Pakistan, in 1998, aims to highlight Wisconsin agriculture by integrating local ingredients into traditional Pakistani recipes. The cookbook features twists on classics using North American ingredients such as walleye and Yukon Gold potatoes, alongside adaptations of regional favorites like Wisconsin fish fries and chicken and waffles.

Ahmed emphasizes that the recipes are designed to teach technique and depth of flavor rather than providing quick meals, encouraging cooks to invest time in processes like grinding spices and intentional plating.