00:01A moment, years in the making. Chef Farida and her son-in-law Saeed accepting their bib gormon,
00:10a Michelin recognition for high quality food at great value.
00:14That was a big surprise for us. It was a great honour. I was a bit emotional, you know.
00:18The family behind Parwana left Afghanistan during the Cold War in 1985.
00:24Dakani, one of four young daughters who fled Kabul with their mother and father.
00:29We left Afghanistan on foot into Pakistan where we stayed in a UN refugee camp for about a year
00:36and then eventually by luck and chance made our way to Australia as refugees.
00:42The family began catering before buying the restaurant in 2009.
00:46I love cooking and I know I can do it.
00:49Sure enough, people loved the food and word of mouth spread and we just got busier and busier.
00:56The latest accolade creating even more demand.
01:00But the ethos stays the same.
01:03For the Parwana family, their mission to share warm hospitality, traditional food and a rich culture
01:10at the very place where it all began continues.
01:13We cook with love, simple food, you know, lots of love in it.
01:17Hopefully more and more people are intrigued about, you know, these stories of Afghanistan
01:22that are in the morsels of the food rather than the headlines.
01:27A deep connection to Afghani roots shared through a love of food.
01:32пиш浅
01:32And
01:34a deep connection to Afghani roots shared through a lot of food.
01:37It's a passion in the land.
01:38A great connection to Afghani.
01:39A great connection to other employees who Exرج
01:40And as part one of the aircraft side is out아니ated through athlete.
