Today we’d like to introduce you to Imran ‘Ali’ Mookhi
Hi Imran, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
Originally from Karachi, Pakistan, I arrived in Glendale, California, in 2000 with aspirations of studying computer science. However, unexpected turns led me to the culinary world, which transformed over the years into an obsession with cooking. The joy I found in creating diverse and flavorful dishes made me realize that a traditional office job was not for me, and was what set me on a new path of becoming a chef and eventually restaurateur.
Since that epiphany, I have had the opportunity to grow with many acclaimed restaurants, such as Tantra on Sunset in Silver Lake, Tamarind of London in Newport Coast, and Tumbi in Santa Monica. These experiences ultimately led me to create my own restaurants, beginning with the opening of the now twice Michelin Bib Gourmand-recognized Khan Saab Desi Craft Kitchen in Fullerton, and my latest venture, SHOR Bazaar in Hawaiian Gardens. SHOR is a collection of all my experiences, from childhood memories in spice markets to the cutting-edge environment of working in upscale restaurants, combined into a vision that reflects the vibrancy of Desi culture and culinary artistry through a new, refined menu.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Upon arriving in the U.S. at just 17, with little support or encouragement from my family back home, I expected to be picked up at the airport by distant relatives. To my surprise, they never showed up, and I ended up sleeping at the airport and bus stops for the next few nights until I landed on my feet. After this initial hurdle, I needed to find a way to support myself and cover the cost of education, so I took a job as a dishwasher at Delhi Palace, an Indian restaurant. While it wasn’t what I originally wanted to do, the kitchen environment—surrounded by hot water, cooking grime, and leftovers—taught me a lot about resilience and ultimately became a home for me as a young kid working his way into the real world.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
Driven by my desire to push culinary boundaries and create a new experience for diners, I strive to elevate the cuisine I grew up with – Desi, from the Indian subcontinent and featuring Indian, Afghani and Pakistani food – and give it a platform that reflects its authentic beauty. My long-term goal is to make Desi cuisine as mainstream and celebrated as other global cuisines. At my concepts, SHOR and Khan Saab Desi Craft Kitchen, our menus layer flavors in new ways to highlight the richness of each dish’s history.
Opening SHOR this year was a monumental undertaking for my team and a proud milestone in our careers. Meticulously designed to center around a vibrant nightlife vibe, SHOR was created to offer guests a sensory journey through the culture of South Asia like no other. A highlight of this concept is the N/A bar, the second of its kind in LA, meant to captivate guests with unique beverages whether or not they choose to drink alcohol. We offer craft mocktails and zero-proof wine and beer, but the main attraction is the unique ‘water bar,’ inspired by my travels. It showcases water bottles from around the globe, with some reaching prices of up to $1,000.
Who else deserves credit in your story?
Mentorship has played a crucial role in my development. I acknowledge the invaluable contributions of my colleagues in the culinary world and deeply appreciate the chefs I have had the privilege to work with, each of whom has imparted unique skills and insights that have shaped my culinary expertise. Under the guidance of Vineet Bhatia, a world-renowned Michelin-star chef, I learned the importance of using fresh, locally sourced ingredients. He inspired me to visit farmers’ markets early in the morning to select produce and taught me that authenticity and quality shine through in all culinary efforts.
In addition to my incredible professional mentorship opportunities, I attribute the foundation of my success to my devoted wife, children, and family. Their unwavering encouragement and belief in me have been instrumental in my achievements. They provide not only emotional support but also a base of strength and motivation.
Contact Info:
- Website: https://www.shorbazaarla.com/
- Instagram: https://www.instagram.com/shorbazaar_la/
- Facebook: https://www.facebook.com/shorbazaarla/
