Pakistan

The first major cookbook on Pakistani food, Pakistan puts this delicious and varied cuisine in its cultural context.

Thanks to shared borders with Afghanistan, China, India, and Iran, and a history of migration and trade, Pakistani dishes draw upon a marvelous array of flavors and ingredients that make food one of the country’s finest qualities. With over 100 recipes for sauces, chutneys, aromatic curries and subtly spiced vegetables, Pakistan is a perfect introduction to readers new to the cuisine and a welcome reminder of favorites to those already familiar. A few of the recipes that await: Spiced Chicken Dumplings, Lentil Fritters in Yogurt, Tangy Potato Curry, Slow-Cooked Lamb, Saffron-Infused Flatbread, and Parsi Wedding Custard. Along with essays profiling each of the country’s regions, abundant and dramatic photography, and a showstopping package, Pakistan is a cookbook to be read, savored, and cooked from every night.

Author Biography

Maryam Jillani is a food writer currently based in Manila, Philippines. Her award-winning website, ‘Pakistan Eats’ documents Pakistani recipes from across the vast country. The website won the Saveur Blog Award for Best Food Culture in 2018 after having been a finalist for Best New Voice the year prior. In 2021, ‘Pakistan Eats’ was selected by the Library of Congress as part of its Food and Foodways Web Archive.