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"Inspired by Pakistani flavors, I found Sabar BBQ in Fort Worth reimagining sausages with seekh-kebab spices and pairing tandoori smoked turkey and burnt-ends nihari with dal; typical Texas sides are reinterpreted too—fruit chaat and kachumber salad stand in for coleslaw, and a herby raita functions like a barbecue sauce to cut through richness—an approach that began when Zain Shafi experimented with those spice profiles while working in other Texas smoke kitchens." - Naomi Tomky