I’m back with another recipe adaptation from Sarla Razdan’s book, Kashmiri Cuisine: Through the Ages (the first one was fried pumpkin flowers). I’m especially excited about this kheer (rice pudding) recipe because the blog is extremely short on desserts. There was not a huge variety of Pakistani desserts that were prepared in my home. Aside…
Hi! This month I’m really pleased to feature Nilofer Afridi Qazi, founder of the YouTube channel Niloferscorner, which hosts a video series called, Pakistan on a Plate as part of the blog’s new interview series. I found Pakistan on a Plate to be one of the more comprehensive looks at Pakistani cuisine. About a year…
Beef keema is one of my favorite South Asian dishes. I normally prepare it with a tomato and onion base (see Kulsoom’s recipe here). So was intrigued when I found a recipe in the Salt’n Pepper Village cookbook that completely omitted tomatoes. The book’s recipe instead asks for a generous amount of yogurt that adds…
Hello friends! I am so pumped to launch a new interview series on the blog, “What Does Pakistan Eat?” to spotlight chefs, entrepreneurs and writers that are reshaping the narrative about Pakistani food. I am especially excited that the first feature is on Super Savari, one of Pakistan’s first city tours that sheds light on…
I only started using rice flour recently after poring through Sarla Razdan’s book on Kashmiri cuisine. First with fried squash blossoms and recently, pancakes! I wasn’t aware that we had pancakes in the sub-continent till her book. The rice flour pancakes in Razdan’s cookbook are very simple: made with a simple batter of rice flour…