Pakistani Makki Ki Roti (Maize Flatbread)
Makki ki roti is a Punjabi maize flatbread with a gently sweet, earthy flavour and a tender, slightly grainy crumb. Cooked on a tawa until
Sarson Ka Saag (Mustard Greens Curry)
Sarson ka saag is a thick, savoury preparation of mustard greens, gently cooked until tender and finished with a fragrant tarka. The leaves bring a
Pakistani Haleem (Beef, Lentil and Wheat Porridge)
Haleem is a thick, savoury dish made by cooking meat, wheat and lentils until they become soft enough to blend and beat together. A bowl
Pakistani Siri Paye (Head and Trotter Stew)
Siri Paye is a Pakistani stew made with head meat and trotters, cooked slowly until the meat softens and the broth develops a gently sticky
Nihari (Slow Cooked Beef)
Nihari is a deeply flavoured meat stew closely associated with Pakistani food culture, particularly in cities such as Karachi, Lahore and Rawalpindi. Beef is cooked
Chapli Kebab (Spiced Meat Patties)
Chapli kebab is a celebrated Pakistani meat dish closely associated with the Pashtun cooking traditions of Khyber Pakhtunkhwa. Broad, roughly shaped patties of seasoned minced
Chicken Karahi (Tomato Chicken Curry)
Chicken Karahi is one of Pakistan’s best known meat dishes, built around chicken, ripe tomatoes, ginger, garlic and fresh chillies. Rather than sitting in a
Sindhi Biryani (Spiced Meat Rice)
Sindhi Biryani is a richly spiced rice dish from Sindh, Pakistan, known for its lively combination of heat, tanginess and deep savoury flavour. Long grains
Dahi vada (lentil dumplings)
Dahi Vada is one of those dishes that surprises people with its contrast of textures and flavours. Soft lentil dumplings are soaked until tender, then
Filipino Suman (Sticky Rice Roll)
Suman is a Filipino delicacy that manages to feel both festive and every day at the same time. It is made from glutinous rice cooked