Reflections on craftsmanship, culture, and the timeless landscapes of Pakistan.
Haleem is Pakistan's beloved slow-cooked porridge of wheat, lentils and shredded meat, simmered and pounded for hours and shared in vast pots during Ramadan and Muharram. The full story: what it is, how it is made and where to find the best.
Biryani is Pakistan's national dish, a fragrant layered rice and spiced meat masterpiece. The full story: what it is, how it differs from pulao, its Mughal roots, the regional styles from Sindhi to Karachi, and where to find the best.
The chapli kabab is the pride of Pashtun cuisine: a large, flat, spiced beef patty fried crisp and eaten with naan. The full story of its origins around Peshawar and Mardan, what goes into it, how it is cooked and where to find the best.
Nihari is Pakistan's beloved slow-cooked beef or mutton stew, simmered overnight into a rich spiced gravy and eaten at breakfast with naan. The full story: what it is, its royal history, how it is cooked and eaten, and where to find the best.
Karachi is Pakistan's food melting pot. A guide to the city's bold biryani, the legendary Burns Road street food, fresh Arabian Sea seafood, the barbecue scene, community cuisines and where to eat.
Peshawar is a meat lover's paradise. A guide to Pashtun cuisine: the legendary Namak Mandi karahi, Kabuli pulao, chapli kabab, the green tea culture, the Afghan influence and where to eat.
The food of Hunza and Gilgit-Baltistan is a distinct mountain cuisine of apricots, walnuts, buckwheat and dairy. A guide to chapshuro, dowdo, the apricot culture, the longevity diet, drinks and where to taste it.
Lahore is Pakistan's food capital. A tour of must-try Lahori dishes from nihari to siri paye and chargha, the legendary Fort Road and Gawalmandi food streets, the famous breakfasts, sweets and where to eat.
An introduction to Pakistani cuisine: the must-try dishes from biryani to nihari and chapli kabab, the regional differences, street food, sweets and drinks, and how to eat well as a traveller.
