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White chicken karahi
The Afghan people have brought a lot of different types of karahis to our table, this white chicken/lamb karahi is trending all over YouTube, Instagram and Facebook. It is one of the ‘simpler’ recipes on this website as it doesn’t have too many steps. I have made this version for
Club Sandwich
There are so many stories about how the club sandwich originated, my favourite one is the one about Colonial times in Hindustan, when the cook was asked to produce a snack with leftovers and he just conjured up an amazing first ‘Club Sandwich’. And how wonderful that all major hotel
Shinwari Lamb/Chicken Karahi
The Shinwaris, are a nomadic Afghan people and those that have moved to Pakistan have succeeded in establishing themselves via their food. As with any new migrants, familiar food provides much comfort, so the Afghans have opened up small ‘dhabas; (roadside restaurants) on major trunk roads and in some of
Lab-e-Shireen – sweet on the lips (Cousin to Faluda)
I first had this at a wedding in the USA 5 years ago and was hooked! However, I only started making it a couple of years ago when it started trending on social media. As per most recipes there are loads of connotations that can be put together, my favourite
Fresh mint Paneer (Hyderabadi)
I came across this recipe from cookingshooking on my Facebook feed, I made it yesterday and it was soooo popular, it motivated me to write it onto my website immediately. A simple and tasty starter. Ingredients Method
Doree (caramalized onion) two colour pilao
Pilao/Pulao/Pilaf/Pilaw consists of rice flavoured with spices and cooked in stock with meat, fish or vegetables. It is not chillie hot but is certainly rich in spices and there are differing versions of this in Arabia, Kenya, India, Pakistan, Afghanistan etc. The recipe below, is an incredibly different version of
Chops bhuna (Madhu’s Brilliant inspired)
Many years ago, we were frequent visitors at Madhu’s Brilliant restaurant, Southall, UK. Uncle Madhu (Maha) was originally from Kenya so he knew our palate well, and we loved that he offered Asian Kenyan cuisine, with the likes of mogo (cassava), passion juice, bhajias, methi chicken, butter chicken and zeera
Desi Salmon (dry)
We have been making different kinds of fish over the years, and some of the recipes are already on this website. This one is very special to me as its taught to me by a friend from my long gone youth! My friend is a vegetarian who doesn’t even eat
Sweet and Sour Chicken
What can I say to introduce this dish? It is almost the most ordered dish in Chinese restaurants worldwide and every chef has their own take on it. It is as it says, sweet using sugar or honey and sour using vinegar or lime/lemon. I learnt this recipe in Pakistan
Chicken/Kuku or lamb shora/shorba/curry
As many of you will know, there are many different types of curries. Bhuna has very little gravy, rus misah (Punjabi) has a medium amount of gravy and then there is the thin shora (Punjabi), shorba (Urdu), not to be confused with shurba, an arabic stew made with meat and
Chicken Malai Boti (Tikka)
This currently very trending recipe is called Chicken Malai Boti for a reason. Malai translates into cream in Urdu, Hindi and Punjabi but is also a term used to explain something very soft, velvety and smooth, and boti is a small piece of meat. Hence the name Chicken Malai Boti!
Thai 3 flavoured fish
This is one of Marion Grasby’s recipes, her videos and explanations are just so mouth-watering and she is one of the few chefs I follow on Instagram. Check for the full step by step video on her website. Some of you have said its easier for you to follow the