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Mint, pomegranate and Himalayan pink salt raita

  Written by SUMAYYA USMANI A raita is the usual accompaniment with biryani. It both mellows heat and helps digestion of a heavily spiced dish. This is my mother’s traditional recipe with my...
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Sindhi mutton biryani with sour plums and potatoes

Written by SUMAYYA USMANI Cooked in small villages in Sindh and big city homes alike, this is a marriage of sweet, savoury and tart flavours. The use of pomegranates and sour plums are indicative of the...
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Tomato chutney with nigella, mustard and cumin seed

Written by SUMAYYA USMANI This recipe is for a quick tomato-based fresh chutney that should be eaten on the day it is made. Using only the sweetest tomatoes, with the addition of a tempering of curry...
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Chicken reshmi kebabs

Written by SUMAYYA USMANI You can cook these kebabs on a barbecue for an authentic flavor, or on a griddle or grill. Serves 6-8 INGREDIENTS 500 g boneless chicken thigh pieces cut into bite-sized...
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Pakistani dawwat banquet

Written by SUMAYYA USMANI The celebration of food with family and friends is embedded in the concept of ‘dawwat’ (feast), an essential part of the culinary heritage of Pakistan. Sumayya Usmani...
Chicken Laksa from SPICE Layers of Flavour by Dhruv Baker by Kate Whitaker

Chicken Laksa

Written by DEENA KAKAYA A good chicken laksa is hard to beat. Fiery hot and layered with flavours, this is one moreish dish. The creaminess that comes from the coconut milk helps keep the chilli heat at bay...
Teriyaki-glazed Sirloin from SPICE Layers of Flavour by Dhruv Baker photo by Kate WhitakerB

Teriyaki-glazed sirloin

Written by DEENA KAKAYA There is something so utterly satisfying about teriyaki – sweet, salty and laden with umami. It’s as delicate as it is powerful and works beautifully with fish or with a robust...