From Lahori karahi to Karachi biryani and Peshawari chapli kabab. Pakistani cooking is built on slow bhuna, generous ginger and garlic, and bread from the tandoor.
A tangy, silky yogurt and besan curry simmered slowly and topped with soft onion pakoras and a sizzling cumin-chilli tarka. It's a comforting Punjabi-style lunch to serve with plain rice.
Tender chicken and macaroni tossed in a spicy tomato masala with capsicum, black pepper and lemon. A quick, filling family dinner with a Pakistani flavour.
Chicken pieces are marinated in spiced yogurt, steamed over sliced onions until tender, then roasted with butter until browned at the edges. The result is juicy meat and a small pot of onion gravy on the side.
Tender cubes of goat liver cooked quickly in a thick onion-tomato masala and finished with fresh ginger, green chilli and lemon. Ready in under an hour and lovely with hot roti.
A fragrant, golden-green tea simmered with cinnamon, cardamom, cloves and saffron, then topped with sliced almonds. It is served without milk and is lovely after a heavy meal or on a cold evening.
A deep purple summer cooler made from tart falsa berries, lightly sweetened and finished with black salt and mint. Cook it when falsay are in season and the days are hot.
A cooling, tangy-sweet lemonade spiced with roasted cumin, black salt and fresh mint. It takes ten minutes to make and is the drink to reach for on a hot afternoon or at iftar.
A soft pink, lightly salted milk tea made by boiling green tea leaves with a little baking soda, then finishing with milk and crushed nuts. It is a warming winter cup with a rich, silky body.
