Our story

Her culinary school was her mother’s kitchen

Chef Athia’s culinary skills are rooted in her mother’s table back home, where dishes crowded every inch, the door was always open and there was always room for one more guest. Her mother was a remarkable cook, and her dinner table was full of food, laughter and stories.

Athia learned there, by watching and tasting. Every recipe at Khan’s Kitchen begins with her mother’s inspiration, recreated and reimagined by Athia.

Home, recreated

After she moved to the United States, cooking became how she brought home closer. Whenever she missed it, she cooked it. During the pandemic she began cooking every day, and her family started posting short recipe videos on Facebook. With no marketing at all, close to 200,000 people around the world followed along.

Friends began asking for her food, then their friends did. Eventually the only sensible thing left was a small, cozy restaurant of her own. That became Khan’s Kitchen in Alpharetta.

One table, both sides of the border

Athia chose never to label Khan’s Kitchen as an Indian or a Pakistani restaurant. She believes this food can bring people together, and her nihari and karahi were created to taste like home to guests from either side. Most nights, both are in the dining room.

No guest leaves hungry

Guests have arrived straight from the airport after reading our reviews, sometimes in the quiet hours between lunch and dinner. If Athia is in the kitchen, she seats them and feeds them. That habit, and the food, built more than 1,200 Google reviews by word of mouth alone.

A room she designed herself

Athia designed the dining room herself: about 70 seats, a chandelier, gold accents and a cozy patio out front. It is family run, not just family owned, and her daughters often work alongside her.

Self taught, and cooking for a thousand

Athia has no formal culinary training and no business school behind her. She has cooked single handedly for events of 600 to 700 guests, and today Khan’s Kitchen caters weddings and celebrations of more than 1,000.

Taste the menuSignature dishes