Kunna gosht originates from the village of Chiniot in the Punjab region of Pakistan. The dish is also often called Chiniot gosht after the village it originates from. The term "kunna" refers to the wide-mouthed clay pot in which this dish is slowly simmered. This dish is a cousin of the very popular nihari, but has a distinct profile. What makes this dish special is the earthiness that comes from cooking it slowly in an earthen pot, the clay adding to the flavour profile. In

Mulgayi, the green, long eggplant, is loved as a vegetable, like most other eggplant varietals. To be honest, I have never cooked with them before. I have always wondered what they taste like, and once I saw this recipe, I had to experiment with them. Eggplants vary significantly in form; below is a brief description of a few of the wide varieties. Green long eggplants: These are the creamiest eggplants with minimal seeds. The skin is thin, and the flavour is mild and sweet i

Long black pepper is an ancient spice, most commonly known as Indian long pepper or pippali. It is from the plant Piper longum, and is related to the common round black pepper. History tells us it was the primary pepper used by the Greeks and Roman, making its way from India over long and dangerous trade routes. It was exorbitantly priced because of this. The molecule that we taste as peppery is called piperine. This molecule seems sharper and stronger in long black pepper b