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The family behind Biryani Boys, the Pakistani fast-casual joint currently operating out of Anaheim Food Co., is working on making Pakistani food scalable via a fast food format that the owner, Irfan Ahmed, hopes will eventually become a household name.If you’re looking for a quick, decent quality bite, there’s likely a chain in SoCal to hit the spot: In-N-Out for burgers, Mendocino Farms for sandwiches, Cava for Mediterranean food and yes, Chipotle for Mexican food.
“Desi food is very much part of the cultural fabric there. There's quick-service, nice sit down, and everything in between," he said."But for Americans whose lifestyles are begging for convenience, I think desi food generally does not yet serve that segment very well.”Ahmed is the son of South Asian immigrants; his father Jamil Ahmed was born in India pre-Partition, after which he moved to Pakistan, where Ahmed’s mother Palat Iqbal was born and raised.
While her food played a big role in the family, outside the house, Ahmed rarely saw any restaurants that offered the type of Pakistani food he wanted to eat. Then you have the sauces: raita, made with yogurt and spices, plus chutneys: a mild, cilantro based green chutney; a tamarind chutney; and an extra spicy red chutney to add flavor.
“There are some distinctions in Pakistani food that you wouldn't find in Indian food. For example, it's heavier on the meat base, it's a little less spicy depending on where the region is," he said."To me, biryani uses ingredients that are indigenous to the region of Sindh. Some of the kabobs have heavy Afghan influence, especially chapli and shami kabob, which is very unique to that part of the world as opposed to India.
“I was very scared when I put ‘modern Pakistani eats’ on the branding, and I am still to this day, but I've been blown away overall by the positivity and the reception, because I would say maybe 50 to 60% of our consumers are actually Indian, and they love the food,” Ahmed said.Ahmed notes that he is most proud of starting a restaurant despite all the challenges that come with it and for seeing if he can make biryani scalable.
With so much public support behind them, the couple feels Compton could have taken a different approach than sending them a cease and desist letter. He said there are liability concerns to contend with, and that if someone gets hurt or their property is damaged in one of the De La Rosa’s pothole fixes, that could open both parties up to legal issues.
But the De La Rosas say they believe in what they’re doing and see it as the only way to get the city to take action. Cases rose more than 18% in that time. The L.A. County Department of Public Health recorded 542 cases last year, compared to 458 in 2020. “We have a lot of people traveling internationally, coming in and out of the country, we have a large population of people experiencing homelessness, a large incarcerated population,” she said.Higashi blames the pandemic for the recent rise in cases, since reduced access to medical care may have prevented some infections from being identified. People are also now traveling internationally again, with many traveling from L.A.
TB is preventable and curable. People who are infected but not yet ill with the disease cannot transmit it.for asylum seekers who need to be tested. People seeking asylum in L.A. County can also call 291-8901 for assistance. “For my brothers from Mauritania,” Montalvo started, “I thank you for the liberty that you’ve given them in this place.”The Mauritanians she referred to arrived at the U.S.-Mexico border last summer, along with many others from the northwest African nation. They formed part of aMore than a hundred Mauritanians wound up at the Adelanto detention center last summer, without interpreters or money to pay the steep bonds set for them.
“In Mauritania, we have a big problem with the government,” said Oumar, the older of the two, describing police brutality and repression against Black Mauritanians. For pastor Montalvo, whose church has served as a “sanctuary” church for new immigrants for several years, this was her biggest group yet — but she wanted to help.
Prayer mats are lined up in the middle of the basement of the Grace Lutheran Church of Bell on March 10, 2024.Outside the church, Samba Sow and Daniel Zacarias Reyes shared a bench and a set of earbuds as Sow chatted with relatives in Mauritania on a video call, introducing them to Zacarias, an asylum seeker from Guatemala.
Mohamed Cheddad serves rice and chicken that he cooked in the basement of the Grace Lutheran Church of Bell on March 10, 2024.They spoke in a mix of English and Spanish, which some of the men have picked up since they got to Bell. One of the earliest mentions of samosas in literature is by Persian writer Abul-Fazl Beyhaqi in the 11th century.
“Everybody likes getting their freezer stocked up because people want to make sure that they don't want to do that much work and they can't really taste while they're cooking,” she said. “So anything that they can prep and freeze before is huge.” Meanwhile, Nadia Hubbi is of Syrian descent, specifically from Damascus. Where she’s from, sambousek, as they call it, is sweet.
This story was produced with support from the Round Earth Media program of the International Women’s Media Foundation.Send it our way. We can’t reply to every query we receive but we will try to help. We’d love to hear from you.Selva's Arroz Chaufa — Peruvian style fried rice — made with smoked duck and a whole lotta crushed Flamin' Hot Cheetos.The best Colombian food in L.A.
An excellent example I discovered during a recent visit was the arroz chaufa, a fried rice served that day with smoked duck breast and, upon request for those in the know, Flamin' Hot Cheetos.You read that correctly: smoked duck, fried rice, and Flamin' Hot Cheetos. What might sound like an odd pairing drove yours truly to house the entire plate on my own, with zero regrets.
Another memory is more bittersweet: Those teen years would lead to addiction and a jail stint, during which he and cell mates would make"spread," meals made out of Flamin' Hot Cheetos and instant ramen purchased at the commissary. It starts with a 24-hour wet brine, followed by a three-hour smoke session before it kisses the grill, allowing the outside of the bird to slightly char. The meticulous attention to the dish exemplifies how tirelessly devoted Juardo remains to his craft.
The melding of creative techniques and style that Juardo brings to the menu at Selva makes it unique. Those flourishes of creativity are like watching a painter apply different layers of paint to create an entirely new hue. In Juardo’s case, it's chicharron splashed with lime juice and dusted in his own blend of spices, giving way to some delicious results.Gab Chabrán reports and edits stories about food and its place in LA's diverse cultures and communities.
"So it's the absurd paired with the weirdly grounded, and emotional, at times...there are some flashbacks that are really emotionally affecting." — Steve Greene, freelance TV criticThe premise for this show is a great encapsulation of the kinds of absurdist humor that land with online communities. It plays off thequestion, “Would you still love me if I was a worm?” For those who may have asked a partner this, the show may be a perfect way of answering that hypothetical question.
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