We recently connected with Imran ‘ali’ Mookhi and have shared our conversation below.

Hi Imran ‘Ali’, thanks for joining us today. What’s one of the most important lessons you learned in school?

The biggest lesson I learned while working in the kitchen was to always think outside the box and never be afraid of failure. I believe in trying something over and over until you get better at it.

For my team, opening our first restaurant that showcased our food and culture was always a dream. One day, my business partner Iqbal and I discussed how our Pakistani community in Southern California needed a great restaurant that had top-tier service and atmosphere. At the time, many of the Pakistani restaurants around us only focused on basic food, but we wanted to create something more—an experience.

We opened Mint in Laguna Hills in 2016 as a mom-and-pop restaurant, and then we decided to launch Khan Saab in Fullerton, hiring a design firm to bring our vision to life. While Mint suffered a fire a few years back, Khan Saab continued to thrive, and we truly felt the support from the community during that challenging time. This year, we opened our third concept, SHOR Bazaar, and it’s been proof that through all the hardship, the more we work, the better we have gotten at shaping our vision.

As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?

My journey in the culinary field began with childhood memories of watching my mother and aunt cook daily in our home, and making large meals for our family gatherings in Pakistan. From a young age, I was passionate about cooking, but I never considered a career in the industry until I moved to Los Angeles and started my first job as a dishwasher. To afford engineering school upon moving to the US at just 17, I took whatever jobs I could, which ended up giving me exposure to some of the best kitchens in the city. This is ultimately where my journey began.

I think what sets me apart from others is my deep passion for culture, which is intricately connected to the cuisine of my home country. My goal is always to showcase the food of my desi culture in a way that brings them to the forefront of modern dining while staying true to the authentic flavors of the cuisine.

One of my proudest moments was receiving the first Michelin recognition at Khan Saab—it was a moment that brought joy to our entire team across all of our restaurants, as it affirmed that our joined mission to elevate desi cuisine in a modern light was on the right track. I’m proud to be part of a movement highlighting Pakistani cuisine as one of the best in the world.

Can you talk to us about how you funded your business?

My business partner Iqbal and I had some initial funding saved to open a new restaurant, but construction delays from the city were draining our resources. We ended up pulling some funds from our credit cards to complete the construction. After we finished, we ran out of funds and sought help from our families, including Iqbal’s brother and my brother, who believed in us and supported our vision. Here we are now, five years later, thriving in our business. We’re extremely lucky to have a great community of investors who believe in our vision—from pre-conceptualization to the day of opening—and who want to share the journey with us.

What do you think helped you build your reputation within your market?

My concept, Khan Saab Desi Craft Kitchen, was the first of its kind in the Pakistani community to offer a proper bar while serving no alcohol, which carried significant risk. We were unsure if the community would accept us, but we had confidence in ourselves, and believed our concept served a great mission. We opened our doors, but just 20 days later, we were forced to shut down due to COVID-19. During that challenging time, we decided to support the community, frontline workers, and those in need by providing food and groceries. Somehow, we all made it through this period, and we really attribute our success to sticking to what we believed in, despite being unconventional at times – from investing in a non-alcoholic bar space to remaining open during COVID to help the community.

The Michelin Bib-Gourmand recognition, which we’ve received every year since 2020, was the cherry on top, making us all proud. The entire community rallied around us, appreciating our efforts to elevate the reputation of Pakistani and halal cuisine.

Contact Info:

• Website: https://www.shorbazaarla.com/
• Instagram: https://www.instagram.com/shorbazaar_la/