The Food and Cooking of Pakistan
SynopsisPlot
Pakistan is proud of its culinary heritage and the regional dishes that are increasingly popular around the world. Classics include delectable biryanis – a must at every wedding banquet – nehari, haleem, kebabs, gol gappay, qormas, kunnas, tikas… to name just a few. Whether cooked over the glowing coals of a barbecue, in the belly of a tandoor or in a kadahi, Pakistani dishes evoke the essence of the country, with a heady combination of spices. Shehzad Husain was born in Pakistan and lives in London. She has appeared on many TV cooking shows, advised a leading food retailer on their Indian foods, and has won numerous awards including Asian Woman of Achievement. This is her tenth book.
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About this book
The Food and Cooking of Pakistan by Shehzad Husain presents over 85 recipes spanning street food, main courses, desserts, and drinks. Each recipe is accompanied by step-by-step instructions and a photograph of the completed dish. The book covers well-known preparations such as biryanis, nehari, haleem, kebabs, gol gappay, qormas, and tikas, reflecting the regional variety found across Pakistan's provinces and cities.
Husain was born in Pakistan and has lived in London, where she built a career in food writing and television. She has appeared on multiple TV cooking shows and worked as an adviser to a major food retailer on their South Asian product lines. The book is her tenth, drawing on decades of professional experience with Pakistani and broader South Asian cooking. She has received several awards, among them the Asian Woman of Achievement honor.
The recipes highlight different cooking methods central to Pakistani cuisine, including tandoor ovens, kadahi pans, and open-coal barbecue. Spice combinations feature prominently throughout, and the collection moves between everyday home cooking and dishes associated with celebrations such as wedding banquets, where biryani is a traditional centerpiece.
