Pakistani cuisine is all about layering flavors. Over centuries, home cooks have used spices and techniques instinctively, each responding to generational gustatory coding honed and passed down by the ...

The cookbook Pakistan opens with a description of kadhi, a dish of deep-fried fritters cooked in a yoghurt-based curry with a tempering of cumin seeds and dried red chillies. It's something author ...

This is a lovely dish made by members of the Ahmadiyya Muslim Community Center in Kenner to break their Ramadan fast. Many of the members are from Pakistan. We wondered when I ate it why the rice was ...

Maryam Jillani, the author of the upcoming cookbook, 'Pakistan.' Having left Pakistan for grad school in the US in 2008, food writer, Maryam Jillani, used cooking and experimenting in the kitchen as a ...

Hina “Hinzi” Awan’s lifelong dream was to open her own restaurant. She began to cook in middle school, where she would put her own twist on traditional Pakistani recipes. Awan opened Hinzi’s Kitchen ...

This is how my mum always made it. To my Pakistani mother, chicken salad was one of those quintessential American recipes—like meatloaf, zucchini bread, or tuna casserole. She didn't grow up eating ...

When she volunteered her family’s Karhai Chicken recipe for publication, Dr. Nadia Wasi Iqbal wondered if the dish had enough of a story behind it. {{description}} Email notifications are only sent ...