Jump to recipeRead the FAQ Roti, also called chapati, is the everyday flatbread of Pakistan, made from whole wheat flour, water and salt. Good roti puffs up on the tawa and stays soft for hours. This recipe gives you soft rotis with a reliable dough ratio and clear rolling and puffing steps. Why you will…
Jump to recipeRead the FAQ Shahi tukray is a classic Pakistani dessert of crisp fried bread dipped in sweet cardamom syrup and topped with thick, creamy rabri and nuts. It is a favorite at weddings and Eid. This recipe keeps the bread crisp and the rabri smooth. Why you will like this version Crisp bread…
Jump to recipeRead the FAQ Jeera rice is basmati rice cooked with toasted cumin seeds and a little ghee. It is the simple, fragrant side that goes with almost every daal and curry. This version gives separate, fluffy grains with a reliable water ratio. Why you will like this version Fluffy, separate grains. Ready in…
Jump to recipeRead the FAQ Masoor daal is made from red lentils, which cook fast and need no soaking. The lentils melt into a creamy base that is finished with a sizzling garlic and cumin tarka. It is one of the simplest and cheapest weeknight dinners you can make. Why you will like this version…
Jump to recipeRead the FAQ Keema matar is minced meat cooked with green peas and a simple onion and tomato masala. It is a home-style favorite served with roti, paratha or rice. This version is dry, flavorful and ready in about 60 minutes. Why you will like this version Ready in 60 minutes. Works with…
Jump to recipeRead the FAQ Chicken jalfrezi is a quick stir-fry curry of chicken with bell peppers, onions and tomatoes in a tangy, lightly thickened sauce. It is less saucy than most curries and full of fresh, crisp vegetables. This version takes 40 minutes and is easy to adjust for heat. Why you will like…
Jump to recipeRead the FAQ Gajar halwa is a warm carrot dessert slow-cooked in milk until thick, then finished with ghee, sugar, cardamom and nuts. It is a winter favorite across Pakistan and North India. This recipe uses simple ingredients and a patient simmer for the best texture. Why you will like this version Rich,…
Jump to recipeRead the FAQ Zarda is a bright yellow sweet rice made with sugar, saffron or food color, cardamom and nuts. It is served at weddings, Eid and celebrations in Pakistan. This recipe keeps every grain separate, sweet and fragrant. Why you will like this version Separate, fluffy grains. Pantry ingredients only. Perfect for…
Jump to recipeRead the FAQ Mutton pulao is a fragrant one-pot rice dish cooked in a stock of mutton and whole spices called yakhni. The rice absorbs the stock, so every grain is flavorful. This recipe gives fluffy, separate grains and tender meat. Why you will like this version Rich, aromatic flavor from yakhni. Fluffy,…
Jump to recipeRead the FAQ Egg curry, called anda curry at home, is boiled eggs simmered in a spiced onion and tomato gravy. It is cheap, quick and goes with roti, paratha or rice. This version takes 35 minutes and a handful of pantry spices. Why you will like this version Ready in 35 minutes….