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

Kala namak is a fascinating salt condiment and has been used in Indian cuisine for centuries. It is naturally harvested in the Himalayas, especially around Uttarakhand, Himachal Pradesh, and Pakistan. It is prized for its medicinal qualities, and there are several references to the salt in early Ayurvedic texts dating back to the 3rd BCE. So let's ask what Kala Namak is? It is Himalayan salt that is mixed with harad seeds, or other plant matter and exposed to high heat. The

This is a subtle dish that shines on the table. Dried rose petals are typical in the cuisine of the Northwest frontier states, including...