It was 20 minutes until sunset and Imran Shah still had 70 chicken wings to fry, watermelon to slice and a cast-iron skillet of macaroni and cheese to get on the table. His wife, Rohma Sahibzada, arranged chicken-stuffed puff pastries next to a garlicky-herb cheese baked into a pie crust. Then she plated rows of her signature appetizer: buffalo chicken wontons.