First published 2025
Maryam Jillani presents the first comprehensive cookbook dedicated to Pakistani cuisine. She places this diverse food culture within its geographic and historical context, drawing connections to neighboring Afghanistan, China, India, and Iran. The book reflects how centuries of migration and trade shaped Pakistani cooking through borrowed flavors and techniques. Jillani organizes more than 100 recipes across multiple categories including sauces, chutneys, aromatic curries, and spiced vegetables. Featured dishes include Spiced Chicken Dumplings, Lentil Fritters in Yogurt, Tangy Potato Curry, Slow-Cooked Lamb, Saffron-Infused Flatbread, and Parsi Wedding Custard. Regional essays accompany the recipes, providing cultural background for each area of Pakistan. The book serves both newcomers seeking an introduction to Pakistani food and experienced cooks looking to expand their repertoire with familiar favorites.
Genres: history, travel, cooking, cookbooks, food-and-drink, cultural-studies
Vibes: accessible, authentic, cultural, educational, intimate
Tropes: cultural-storytelling, historical-context, regional-diversity
Setting: Pakistan, Afghanistan, China, India, Iran
288 pages · Hardcover · Hardie Grant Books