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…
While I was in Pakistan, my mother asked me to include a tahri recipe on the blog. Tahri is a yellow rice dish that has many variations in Pakistan and north India. A quick Google search tells me that the dish is considered part of Awadhi cuisine, which is native to Lucknow, a major culinary…
An easy recipe for a vegetable that I have grown to love.