Nutrition coaching rooted in your food.

My story

I became a nutritionist because I saw how much harm the wrong advice did. Clients told to swap roti for brown bread, daal for lentil soup in a packet, or chawal for quinoa. Plans that required them to un-cook generations of family tradition and replace it with something foreign — and then blamed them when they couldn’t sustain it.

The science of nutrition does not say desi food is the problem. Portion, balance, timing, and consistency are what matter — and all of those can be achieved with the food you already cook. My job is to show you how.

I coach people across Pakistan and internationally — Pakistani and South Asian diaspora in the UK, North America, the UAE, and beyond — who were tired of plans built around food they’d never cook. We start from your kitchen, your budget and your health goals, then adjust every week until the plan fits your real life, not someone else’s.

For clients with medical conditions — prediabetes, PCOS, hypertension — I work alongside your doctor, not instead of one. I am not a physician; I am a nutritionist. The line between those two things matters, and I respect it.