Noor Jehan Ahmad ’26, an international student from Pakistan, worked alongside Cornell chefs to amend family recipes and feed over 2,200 students for Morrison Dining’s Pakistani Night on April 18.

There are half a dozen dried dates in the gold saucer in front of me. They are chewy and dense and taste of sunshine and patience. Next to the saucer is a jug of rooh afza, a ruby-coloured squash made ...