Summers Under the Tamarind Tree: Recipes and Memories from Pakistan
White radish, watermelon, and black salt salad (Mooli aur tarbuz salad)
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 heat triggers a...
Himalayan fried eggs
The concept is sometimes the genius in a recipe. This is a simple recipe, and its elegance lies in the surprise factor. Chaat masala is a...
Turnip kebabs
Pakistan and India are known for their meaty kebabs, but there is a vast repertoire of vegetable and paneer kebabs on the menus. These...
Black chickpeas with white poppy seeds and red onions
This simple recipe has a tremendous impact on my guests. It is unusual and pops with spicy and tart flavours. Although this recipe may be...
Rose garam masala mutton chops
This is a subtle dish that shines on the table. Dried rose petals are typical in the cuisine of the Northwest frontier states, including...
Railway mutton curry
The British colonized India and brought with them numerous technologies, one of which was the elaborate railway system they built using...
Slow-cooked chickpeas with "daal dust"
The partition of India in 1947 divided the state of Punjab between the two countries. However, the traditions and cuisine persisted in...
Mummy's festive minty beef kofta curry (Pakistani-style)
I began to explore Pakistani flavours and found them quite different from those of Indian Mughlai food. This cuisine has more subtle...
Dry cooked maash (urad) dal
Lentils are critical in cuisine on the sub-continent as a source of protein for the largely vegetarian diet. There are a large number of...
Roasted spiced sweet potatoes (Shakarkhandi)
I love sweet potatoes and try to use them as much as possible. I also like to substitute them for regular potatoes whenever I can as they...
Kashmiri-style leg of lamb (or mutton)
Slow-cooked meats are an art form. Juicy, fall-off-the-bone tender, and beautifully spiced, they are absolutely delicious. Leg of lamb,...