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Chicago Tribune
5 days ago
- Business
- Chicago Tribune
Immigrant brothers work as a doctor and lawyer, but at Lollapalooza they're the Donut Dudes
Going to night prayer at 3 a.m. wasn't always easy for Khader and Mohammed 'Moe' Zahdan when they were boys, so their dad used a little fatherly ingenuity to encourage them — he took them to a local donut shop afterwards. That fostered a love of donuts in the brothers, who also inherited an entrepreneurial streak from both their parents, and eventually led them to open Donut Dudes at 10301 S. Kedzie Ave. a few years ago in Mt. Greenwood. They've since expanded to a kiosk at 10559 S. Harlem Ave. in Chicago Ridge, and are regular vendors at Lollapalooza and Taste of Chicago. Now, they're planning to open a new drive-thru business in Hometown at 87th Street and Pulaski Road. All of that was in the future when Khader was in medical school and Moe was studying law. Today Khader is an emergency physician at Northwestern Medicine Palos Health in Palos Heights and Moe has a solo practice in civil law, which includes contract disputes, promissory notes and leases. They grew up in the south suburbs, where Khader still lives, while Mohammed now lives in Darien. Their donut shop has become a creative outlet to their busy and sometimes stressful professions. Their offerings include classic donuts as well as those topped with extra ingredients, such as the Oreo Overload and Strawberry Crumble. They also came up with Frost-Bites, which they describe as 'the Midwest's first hot pressed ice cream donut sandwich.' They just started selling s'more donuts and are about to debut a tasty turkey/cheddar cheese sandwich on a yeast-raised ring donut. 'We didn't make our base extremely sweet, we made it more neutral,' Khader said about the donut sandwich. 'We could do it with English muffins, but that doesn't give you the same flavor.' The Donut Dudes started thinking sweet during the pandemic, when both needed to isolate and wanted more than workouts and indoor entertainment. 'We were cooped up in the house, me and my siblings and we tried making donuts,' said Khader, who has two other brothers and seven sisters. 'We gave some to our cousins, friends, parents and everyone was giving us positive feedback. 'We tried a bunch of random, weird things. We tried making them fluffy, soft, we were very experimental with toppings, tried putting cookies or Reese's Pieces on donuts. We made one where we melted Jello on it,' he said. Younger brother Ali was their expert taste tester, and they include him as a casual business partner. But their desire for experimenting and getting creative with the little things started much earlier with their parents. Khader said their mother used to help them with their art and science projects. 'My mother (Dana) is a very creative woman,' said Moe, adding she also sews aprons, quilts and mittens. 'It was definitely a household that encouraged creative minds.' Establishing themselves in their professions and then becoming business owners gave the brothers the confidence to branch out even further into new endeavors. 'I recently got into building this new gazebo in the backyard,' said Moe. 'I was never that type of person. Once you become an entrepreneur, it gives you that confidence you can try anything.' Khader said his dad, Ahmad, encouraged him to go into medicine. An electrical engineer, his dad later went into business and realized that profession alone could be taxing. 'My family valued education,' added Khader. 'They always wanted us to do the best at school. 'I think especially as immigrants, one of the best ways to give yourself opportunity is through education,' Khader said. Khader said they had found ways to avoid being too overwhelmed. 'I think it's perception … If you have the perception I'm doing what I want to do, that kind of changes it. We really want to see this business expand and grow. It's kind of our baby.' Among the biggest Donut Dudes supporters are the Zahdan's friends and relatives. 'I'd frequent the establishment, even if he wasn't my friend,' said Jud Mustapha who lives in Orland Park and has known Khader for years. 'I actually worked at a Middle Eastern bakery before and have always been a fan of sweet things. Their donuts are phenomenal.' Mustapha goes there once or twice a week, sometimes bringing his nieces and nephews. 'I like blueberry and red velvet but when taking nieces or nephews, the Cookie Monster or Strawberry Crumble are favorites,' he said. 'It's always helpful to have a cup of coffee there to keep my head up when I'm leaving with the young ones.' Bridget Forbes, executive director of the Mt. Greenwood Community and Business Association, recently went to the donut shop for the first time and came away impressed. 'Meeting Khader was like a warm sip of community spirit,' Forbes said. 'You can feel the passion he delivers at the store as well as in every bite and brew that is served.'
New Indian Express
7 days ago
- Politics
- New Indian Express
Rising demand for girls-only colleges in Dakshina Kannada; Karnataka govt sanctions two institutions
MANGALURU: In a notable shift in parental preferences, Dakshina Kannada district is witnessing a growing demand for girls-only colleges, particularly from sections of the minority community. Responding to this trend, the Karnataka government has sanctioned two new girls' educational institutions in the Mangaluru Assembly (Ullal) constituency, which is represented by Assembly Speaker UT Khader. The Department of Minorities has sanctioned Rs 17 crore for a new educational complex offering schooling from Class 1 through degree level. The facility, which will cater to both residential and day scholars, will be established between Konaje and Pajir. Additionally, the Waqf Department will develop a girls' PU college in Ullal town. Both institutions will follow a 75:25 reservation ratio for minority and non-minority students, respectively. The move aligns with a larger trend in the region. In Derlakatte, a government PU college, that was co-educational until last academic year, has now been converted into a girls-only institution, citing poor male enrolment and complaints about disruptive behaviour from some boys. In 2022-23, only 41 of the 91 enrolled were boys. The change was made after a proposal from the College Development Committee, led by MLA Khader, and was supported by parents. Officials and educators say that the demand for girls-only colleges rose sharply in Dakshina Kannada post the 'Hijab episode'. According to the principal of a government women's college in Mangaluru, the dropout rate among Muslim girls tends to increase after Class 10 and PUC, especially when access to nearby girls-only colleges is lacking. Early marriage and parental hesitation toward co-education have also been cited as contributing factors.
Time of India
21-07-2025
- Politics
- Time of India
Drone survey to tackle encroachments, prevention of flooding in Ullal: Speaker Khader
Mangaluru: Speaker and MLA of Mangaluru, UT Khader, said that a drone survey will soon be conducted in Ullal to identify encroachments on rajakaluves and other stormwater drainages. He told reporters on Monday that the move comes in the wake of widespread waterlogging and artificial flooding reported during the monsoon. The rainwater entered homes and caused significant damage to household items and electrical appliances in Ullal. Rampant encroachments on natural pathways are a major reason for recurring flooding, the MLA said. Stating the situation as a wake-up call, Khader said a situation similar to what Bengaluru witnessed in recent years may take place in Ullal too if necessary steps are not taken immediately. On the proposed drone survey, he said it will help in mapping out all encroached zones. He said awareness campaigns will be launched to encourage people to voluntarily clear the illegal structures built on rajakaluve and other water pathways. Women's college in Ullal Khader said that the state cabinet has sanctioned a residential women's college for minorities in Ullal taluk. The proposal received administrative approval, and a senior officer from the minority welfare department will hold a meeting in Ullal on Tuesday. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like People Aged 50-85 With No Life Insurance Could Get This Reassured Get Quote Undo The department has sanctioned Rs 17 crore for establishing a new educational complex in Ullal, offering classes from grade 1 through degree level. Additionally, administrative approval has been granted to open the institution for day scholars as well, he said, adding that the college building will come up between Konaje and Pajeer. The college will reserve 75% of seats for students from minority communities and 25% for others. There are plans to offer science, commerce, and BCA streams at the degree level in the college, he said, adding that the proposal for a women's college that he submitted was included in the 2025-26 budget. In addition, the govt has sanctioned a women's PU college for Ullal through the Waqf Board too. The state budget for 2025–26 has announced the opening of 16 new women's colleges across Karnataka, he said. A proposal has been submitted to introduce kindergarten and bilingual sections in all govt schools in Ullal taluk, he added. Monsoon session from Aug 11 Khader said that the monsoon session of the Karnataka State Legislature will be held from Aug 11 to 22. A delegation of legislators led by the speaker will travel to Boston, USA, for an international conference scheduled from Aug 3 to 6, he added.
The Hindu
21-07-2025
- Politics
- The Hindu
Southern Railway sanctions pedestrian underpass near Thokkottu Olapete, says U.T. Khader
Southern Railway will construct a pedestrian underpass near Thokkottu Olapete soon, said U.T. Khader, Speaker and MLA for Mangaluru, here on Monday. Mr. Khader said residents had been demanding an underpass for a long time, as they were finding it hard to cross the railway lines and reach Olapete. 'The Southern Railway recently sanctioned ₹2 crore for the project. Bids to take up the project have been floated. Works are likely to start shortly,' he said. Mr. Khader said officials have assured of completing a railway underpass at Mahakalipadpu in Mangaluru at the earliest and opening it for traffic by this November. The Speaker said he has asked the Ullal City Municipal Council (CMC) to conduct a drone survey to identify the areas through which rajakaluves passed in Ullal town. Mr. Khader stated that following recent heavy rains, many houses in Ullal city were inundated. Residents expressed their ire over the encroachment of rajakaluves. 'I have asked the council to conduct a drone survey of the rajakaluves at the earliest and mark their area. Necessary action should be taken to clear the encroachment later,' he said. Residents affected due to waterlogging should be paid adequate compensation, the Speaker added. Additional PU college Mr. Khader stated that the State government will approve another government pre-university college for girls in Ullal. Tentatively, the new college is expected to be located in Melangady. In the 2025-26 State Budget, ₹17 crore was sanctioned to the Minority Welfare Department for the residential PU college for girls in Ullal. 'This college is likely to come up in Panaje. We also want day scholars to study here. It has been planned to offer science, commerce and arts streams in the residential college,' he said. Mr. Khader said the government PU college in Deralakatte, which started as a co-education college two years ago, has become a girls-only college from the 2025-26 academic year. Nearly 1,000 students were studying in this college. The government PU college in Harekala also has a good number of students. A total of 1,300 students were studying in classes from 1 to 12 in Karnataka Public School in Montepadavu. The Speaker said he has asked the government to permit the opening of an English medium pre-primary section in eight government primary schools in his Assembly constituency.
Indian Express
19-07-2025
- General
- Indian Express
From Khichdi-Khatta to Patthar ka Gosht, what Hyderabadi cuisine tells us about the city's multicultural past
Written by Shreya Saksena The year is 1725. It is a cool November morning in Hyderabad, a city founded by Mohammed Quli Qutb Shah. Bustling bylanes converge around Charminar, its tall minarets whispering stories of the Shah's triumph over a devastating plague. Beyond the towering structure, a flash of yellow flutters carelessly in the clear, blue sky. It is the flag of Mir Qamar-ud-din Khan Siddiqi, the first Nizam of Hyderabad. On it, sitting between two vivid stripes of yellow, is a large kulcha (flatbread). The symbol tells a curious story of how Siddiqi became the Nizam. The legend goes that before his rise to power, Siddiqi met a Pir (saint) who invited him to a daawat (feast) where he was served warm kulchas wrapped in a yellow cloth. Siddiqi, unable to resist, devoured seven. Watching him eat, the saint prophesied that he would one day become Nizam, and that his lineage would rule for seven generations. The prophecy came true, and Siddiqi became the first Nizam and founder of the Asaf Jahi Dynasty in 1724. Welcome to Hyderabad, the city of food It is 2025, and you are staring at the neon lights of Hotel Nayaab. The lights blink red and green in a steady rhythm, cutting through the hush of the sleepy city. It is only 4 am, yet a line already stretches along the narrow lanes of Chatta Bazaar in Old City. The scene vastly differs from 1725—Hyderabad is now wider, faster, and more crowded–but the four minarets still stand tall. Though the flag no longer flies above, three centuries later, the city beneath remains the same, a culinary mecca. Inside Hotel Nayaab, the kitchen stirs awake long before dawn. By 3 am, red and orange curries simmer in giant haandis (cooking pots), perfuming the air with clove and cardamom. On the opposite side, naans are rolled fresh and slapped onto the hot walls of a tandoor. Here, even breakfast carries the weight of legacy, and flavour can be found in conversations sprinkled with memories. 'Isko koi beat nahi kar paayega! (No one can beat this!),' declares Chef Rizwan Khader when asked about the uniqueness of Hyderabadi food. He adds that Hyderabad's tehzeeb (good manners) and mehmaan nawaazi (hospitality) make food the heart of community gatherings and relationship building. Food writer and chef Ruchira Hoon echoes Khader's assertion. She believes that eating is a living tradition. 'Isn't it the only possible tradition, other than folklore and folktale, which has some tangible effect on people? Because everybody has to eat. Food then tells a story of sustenance, memory, and living—a story which is passed down to us,' she says. The atmosphere at Nayaab reflects Hoon and Khader's sentiments. Its breakfast menu—Paya-Naan, Khichdi-Khatta, Keema-Roti—blends traditions shaped by centuries of migration, conquest, and adaptation. Paya is a rich goat trotter stew, tracing its roots to Central Asia's Pacha. As it travelled east between the 14th and 20th centuries, it took on new textures and spices, eventually becoming thicker and silkier in Hyderabad. With it comes the popular Char Koni Naan, the four-cornered bread from Purani Haveli kitchens, which is proofed for 24 hours and traditionally baked in underground tandoors. Some are star-shaped, others pan-shaped, each meant for different occasions. Naan is believed to have come to the city through the conquests of the Delhi Sultanate in the 14th century. The oldest naan store in Hyderabad, however, dates back to the era of the Nizam: Munshi Naan was established by Mohammed Hussain Saheb in 1851. Saheb was a munshi (clerk) during the rule of Bahadur Asif Jah, the fourth Nizam of Hyderabad. When his naan business gained popularity, people began calling it Munshi Naan. Then there's Khichdi-Khatta, Hyderabad's understated breakfast hero. To a North Indian palate, dry khichdi for breakfast might seem odd, but in Hyderabad, buttery lentil rice paired with Til Ka Kacha Khatta, a tangy sesame-peanut chutney, is a morning staple. Even 14th-century explorer Ibn Battuta noted, 'Munj is boiled with rice, then buttered and eaten. With the name Kishri, they have it for breakfast every day.' The exact origin of khichdi is difficult to ascertain. The earliest mentions of the dish can be found in the Mahabharata. However, it became widely popular during the Mughal rule, with Akbar, Jehangir, and Aurangzeb each having their preferred versions. Khichdi's hero accompaniment, a sour chutney, reflects the city's love for tang: a flavour motif that runs through Hyderabadi cuisine. As food historian Lizzie Collingham notes in an article in the Goya journal, early Deccani cuisine beautifully blended shredded coconut, curry leaves, fenugreek, and tamarind with foreign influences. It is said that the Nizams had a special fondness for breakfast, one that many Hyderabadis share even today. It's no surprise, then, that the breakfast menu of Hotel Nayaab is rooted in traditions that emerged—or were popularised—in the Nizam's kitchen. From royal kitchens to the common man's stove While paya and khichdi—steeped in legacy and a flair for reinvention—carry you through the morning, lunch tells stories of improvisation that are almost as rich as the food itself. Ask any local about Hyderabadi ingenuity, and you are likely to hear the story of Patthar ka Gosht, a dish born out of royal panic and roadside innovation, dating back to the rule of the sixth Nizam, Mir Mahboob Ali Khan Siddiqi, also known as Asaf Jah VI. Legend has it that the Nizam's cooks once forgot their tools on a hunting trip. Faced with hungry royalty and no skewers, they heated a stone over firewood and seared meat directly on it. Necessity became the mother of delicacy that day. Shaik Shoukat Vali, 44, who has lived in Hyderabad for the majority of his life and considers himself a true foodie, says that Patthar ka Gosht is among his favourite authentic Hyderabadi foods. 'I had it in a restaurant called Khan Saab, which I think is closed now. But, earlier, in the Old City, Patthar ka Gosht was never served in any hotels, it used to be cooked in the street—cooked on stones like how it was originally made—and served on the street too!' As Vali suggests, over the years, food from the Nizam's royal kitchen has become part of the everyday palate of the common man. Still, the stories don't fail to amaze and amuse. For instance, Falaknuma Palace, today a heritage hotel owned by the Taj group of hotels, was once the residence of Mir Mahboob Ali Khan Siddiqi. The converted hotel has retained the opulent taste of the Nizam, which is reflected in the Italianate entrance lobby and a library with a carved walnut roof. Most fascinating of all, however, is the Nizam's dining room. The room features a 101-seater dining table, the largest one in the world, adorned with rosewood carvings and green leather upholstery. The edges of the room's walls are decorated with paintings of royal delicacies—from peacock meat to biryani. People say that the Nizam would point to one of the 28 paintings depicting various food items in the 101 Dining Hall, and the royal chefs would prepare that dish for the day's meal. These dishes can be found in the Khwān Neʿmat-e Āṣafiya, a famous 19th-century cookbook with 680 recipes compiled by Ghulām Maḥbūb Ḥyderābādī, the manager of the kitchens of Nawab Sir Āsmān Jāh Bahādur, the prime minister of Hyderabad state from 1887 to 1894. It lists staggering demands: expensive saffron, special deghs (cauldrons), and as many as 20 ingredients ground into one masala. Until 1948, the last days of Nizam rule, these practices were upheld by khansamas (cooks). Chai pe Charcha In Hyderabad, as in the rest of the country, lunch is followed by the laziest hours of the afternoon. But the city reconvenes at 5 pm, when the sweet smell of milk, sugar, and cardamom pulls the locals from their afternoon slumber. Here, however, tea is not just a beverage. It is a way of being. While it boils over a low flame, stories are exchanged over plates of hot luqmi and bun maska. Luqmi, a Hyderabadi twist on the samosa, is a square, crusty pastry stuffed with spiced mutton mince—a nod to its Arabic root loqma, meaning morsel. Alongside it comes bun maska, a soft, buttered bun with roots in the Irani cafés established by Persian immigrants in the 18th and 19th centuries. These cafés, born from waves of migration and refuge, left behind not just architecture and tea culture, but an enduring affection for simple indulgences like bread, butter, and conversation. While luqmi and bun maska are served swaad anusaar or according to taste, the beloved Osmania biscuit—buttery, sweet, and salty—is ritualistically served on a white saucer with the milky Irani tea. It was created during the reign of the seventh Nizam, Mir Osman Ali Khan (1911–1948), when, during a hospital visit, he ordered biscuits to be served to recovering patients. Thus, a soft treat made of milk, cardamom, and flour was born. These biscuits are best enjoyed with Irani chai, introduced by Persian settlers in the 19th century. 'We have it (Irani chai) in our blood, and scores of cafes, big and small, serve thousands of cups of the delectable tea every day,' reads a Facebook post by Parsi Zoroastrians Worldwide. 'Be it the Grand Hotel, the Garden Restaurant or the new chain of Niloufer Cafes, Irani Chai drinking culture is deeply embedded in the ethos of Hyderabad.' Having grown up around Irani cafés, Yunus Lasania, historian and journalist, recalls the signature chai made of boiled milk and black tea liqueur, and the role they played as cultural equalisers. While aristocrats shaped the city's palate, he notes that it was in these modest cafés that the local cuisine actually thrived. Vali echoes Lasania's sentiment and puts it plainly: in the city, chai is a conversation, it is the first step towards forging a human connection; chai is sacred, and so is sharing it. 'One day, my friends and I went to drink tea, and there were five of us. So, I told the waiter to bring five teas. That's when my friend said, 'What are you doing? Five teas? No. Never. No one drinks a full cup of tea.' Then I learnt that if there are two people, order one cup of tea. If there are three people, order two cups. If there are five, order three cups and share. No one drinks the full tea,' Vali recounts, laughing. He adds, 'When you order tea, it is not like you drink it and leave. You can sit for hours in a hotel, and the owners would never tell you to go. You drink the tea. Then, when your friends come, you share the tea with them. That's how it works here.' Dum Biryani and Qubani ka Meetha: A Mughal legacy After a full day of large meals, it is still dinner when the crown jewels—living archives of the Qutb Shahi and Mughal histories of the city—come out. Hyderabadi Dum Biryani is the prime example of the city's syncretic cuisine. The Qutb Shahis, of Persian origin, introduced their culinary traditions to the Deccan, blending them with local spices to create a distinct biryani. Mughal techniques like layering and dum cooking influenced the dish, which was later refined and popularised under the Nizams. Today, the city's defining meal is a confluence of Mughlai methods and Southern spices: rose water, saffron, cloves, and cardamom. Biryani's beloved companion, Mirchi ka Salan—a bold, tangy curry of green chillies, peanuts, sesame, and tamarind—traces back to Emperor Akbar's coronation. Folklore says that Emperor Akbar's fondness for Mirchi ka Salan made it a highlight during his coronation festivities. The flavourful curry, crafted from green chillies, peanuts, sesame seeds, coconut, and tamarind, was reportedly introduced in the royal court by one of the chefs, and it caught the king's attention. The Asaf Jahi dynasty that ruled Hyderabad embraced this legacy, further enriching its flavours and solidifying its status as a culinary emblem of the region. Over time, the chutney became a staple in Hyderabadi cuisine, cherished for its harmonious balance of heat, tanginess, and nuttiness. Today, it remains an essential accompaniment to biryani. A vegetarian delicacy—almost as popular as biryani—that traces its roots to the Mughal rule is the Baghare Baingan: purple brinjal in a velvety peanut-coconut-tamarind gravy. 'Baghara' means to temper or infuse with flavour, and this dish from Tashkent became a staple between the 16th and 19th centuries. Another gift from the Mughals is Qubani ka Meetha, among Hyderabad's most cherished sweets. The apricot-kissed Qubani ka Meetha—made of stewed dried apricots, custard, and sometimes ice cream—is said to be a result of Emperor Babur's fondness for apricots, which Hyderabad adopted more enthusiastically than Delhi ever did. Despite early interaction with the expanding Mughal empire through trade and migration, Mughal rule was officially established in Hyderabad in 1687, when Emperor Aurangzeb annexed the Golconda Sultanate. Though the Mughals controlled the region, their governors eventually gained autonomy, giving rise to the Asaf Jahi dynasty. From this melding of dynasties and traditions came Haleem, a Yemeni import that Hyderabad made its own. Originally a breakfast for Arab guards in Barkas, it evolved into a Ramzan staple. Unlike its cousins in Kashmir and the Middle East, Hyderabad's version—rich, spiced, and slow-cooked—earned a Geographical Indication (GI) tag, becoming the first meat-based dish in the country to have a GI Tag. Migrants from Yemen, particularly Hadhrami Arabs, came to Hyderabad under the rule of the Nizams, serving as guards and settling in the Barkas neighbourhood. Today, this area remains a vibrant reminder of the Arab connection, housing over 3 lakh people of Yemeni and Arabian descent. Historian and columnist Sajjad Shahid summed up the city's culinary culture, saying, 'Hyderabadis are connoisseurs, and they love their food. They are not bothered about where it comes from. They adapt it to suit their own palate.' Generations of Hyderabadis would agree.
