Stories about Pakistani food recipes

Baingan ka bharta: Baba ghanoush with a Pakistani twist

In Pakistan, baingan (aubergines) are available only during peak summer season. Perhaps that’s why whenever summers are here, I immediately think of the nice old baingan. The Urdu word bharta means mashed. Essentially, roasted aubergines are mashed and spiced in this recipe. It can be served at lunch with hot chappatis and salty lassi, which would automatically put you in a siesta. The long summer days along with the intense heat in Pakistan makes one lazy and sleepy after lunch. The only thing needed then is a dark corner in an air-conditioned room. Ammi (mother) would slowly char the round purple aubergines on her gas stove over open flame. The whole house would smell of it. I, however, roast the aubergines ...

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This Eidul Azha, go Kheer a la mode!

For me, there can’t be an Eid without the ravishingly delicious Kheer – the ultimate sweet indulgence. A new twist to this traditional delight will surely bring a smile to your lips and, while the tongue revels in its milky glory, its creamy decadence will keep you entranced and craving for more. Food aficionados like me are fascinated by the Mughals who brought their rich, aromatic food culture, and thereby refined cooking to an art form. The exotic use of spices, dried fruits and nuts makes Mughlai cuisine undeniably unique in style. Extravagant connoisseurs of beauty, they left behind an enduring legacy of culinary ...

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