Shireen Anwar


Shireen Anwar

Chef Shireen Anwar is one of the leading chefs and cooking experts of Pakistan. Her recipes are viewed and followed not only in Pakistan but in many other countries of the world. Shireen Anwar had a keen interest in cooking since her childhood but she exposed he

Chef Shireen Anwar is one of the leading chefs and cooking experts of Pakistan. Her recipes are viewed and followed not only in Pakistan but in many other countries of the world. Shireen Anwar had a keen interest in cooking since her childhood but she exposed her aptness in cooking after her marriage. She then started cooking from small level and started amazing the world. She grew her name in the culinary world and with her delicious recipes, her cool style, and an obvious expertise over others, Shireen Anwar is one of the top chefs in Pakistan.


She was born on May 15, 1954 in Karachi, Pakistan. She got her early education from Mama Parsi High School in Karachi and later she completed her B.Sc (Home Economics) and M.A in English from Karachi University. She got married in 1976 and 1984, after 8 years of her marriage, she moved to America with her husband. In America, she taught in a Food Institution "Western Foods Institute New York".


Shireen Anwer is an old-timer in cooking having 27 years of experience. She has a huge fan following in Pakistan for her inspirational personality, her cooking shows and for her cooking books. Chef Shireen Anwar imparts her cooking experience through a famous cooking show "Masala Morning" on Masala TV Channel. She has also written a couple of cooking books focusing on oriental and continental cuisines.


She has been recognized many times for her cooking experience and services. She earned different recognition awards in Pakistan, America, UAE and United Kingdom for her cooking expertise and services in the industry. Shireen Anwar also happens to be the brand ambassador of a Malaysian Palm Oil, ManPasand Cooking Oil and National Foods company in Pakistan.


Here are some interesting facts and information about Chef Shireen.


Shireen Anwar Cooking Books:

  • The World On Your Table: Continental Delights
  • Masala Morning with SHIREEN ANWER

Chef Shireen Anwar Cooking Shows:


Shireen Anwer Recipes:


Birth Date: May 15, 1954
Zodiac Sign: Taurus
Education: B.Sc (Home Economics) & M.A (English) Degree from University of Karachi
Email: [email protected]
Awards: Brand ambassador of Malaysian Palm Oil, National Foods Pakistan, Ambreen Tariq Boutique

Read about:
Chef Zarnak Sidhwa



Webiste :


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Reviews

khadija falak - MULTAN May 16, 2018
I love you Shireen apa. MY mom really loves you. I like your way of talking and recipies.
zainab - jalalpur jattan Mar 16, 2017
Assalamualaikum appa kasai hain?i love u sooooooooooooo much appa app app plz bata den sms pay k mainay kl cake banaya to wo andar say bhot hard thaa aur uppar say jal gaya thaa to mai a kiya krounn
Hina Yasmeen - Dera Ghazi Khan Aug 04, 2016
best chef of Pakistan. may you live long shiree apa, i like you, your recipes and all the useful things you tell us. you come in cooking shows we all watch it and we learn a lot from your teaching. i have made some foods from your prgorams and now i am able to cook some very special dishes.


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Recipe Reviews

Tandoori Jalfrezi Chicken
Durr e shehwar - Faisalabad Jan 13, 2019
Thanks for this recipe! Quite simple to prepare and huge on taste. I was surprized how great it turned out...I used chicken with bones (backs & legs) and skin and omitted the ghee.
Fondant Cake - فونڈنٹ کیک
Laiba - Faisalabad Jan 13, 2019
I love this recipe, but leave out the vanilla, and use additional powdered sugar instead of butter to get a nice ceramic type look instead of a shiny greasy one.
Chicken Korma - چکن قورمہ
Sehrish - Karachi Jan 08, 2019
Very good. After the first night, I'd originally intended to give this recipe 4 stars and write, "Nice complex flavours, but too mild for my tastes. Still good, and something I wouldn't be surprised to be served at a real Pakistani restaurant." But the leftovers were even better! I guess sitting for a day gave the flavours time to coalesce and assert themselves.


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