From the Arabian Sea to the peaks of the Himalayas, cuisine in Karachi is as diverse as its inhabitants and draws influences from across South, Central, and West Asia. The local food is bold in flavor, and comes in many forms including curries, soups, stews, wraps, pilafs, pies, and more. Internationally acclaimed Pakistani chef and educator Kausar Ahmed has curated and created unique, mouthwatering recipes in this gorgeous one-of-a-kind cookbook. Readers will discover a whole new world of flavor through the culinary arts of a multicultural region that sits at the crossroads of South Asia.

In this eagerly awaited follow up to Pakistani cookbook Summers Under the Tamarind Tree, food writer and cookery teacher Sumayya Usmani continues her journey of discovery through the exotic cuisine of her native Pakistan. Mountain Berries and Desert Spice introduces home cooks to Pakistani desserts and explores their unique significance in the country’s culture and traditions. The 70 authentic and family recipes travel from the foothills of the Hindu Kush mountains in the north (where berries and fruits grow in abundance), via the fertile Punjab (with its rice- and grain-based desserts) to the Arabian sea in the south, where saffron- and cardamom-laced sweet recipes are a favourite. From the sweet snacks shared between friends over coffee to sumptuous desserts fit for lavish weddings, Sumayya tempts the reader with beautiful, easily achieved recipes that anyone can savour.

A fast-paced, hair-raising journey around Karachi in the company of those who know the city inside out - from an electrifying new voice in narrative non-fiction. Karachi. Pakistan’s largest city is a sprawling metropolis of twenty million people, twice the size of New York City. It is a place of political turbulence in which those who have power wield it with brutal and partisan force. It takes an insider to know where is safe, who to trust, and what makes Karachi tick. In this powerful debut, Samira Shackle explores the city of her mother’s birth in the company of a handful of Karachiites. Among them is Safdar the ambulance driver, who knows the city’s streets and shortcuts intimately and will stop at nothing to help his fellow citizens. There is Parveen, the activist whose outspoken views on injustice repeatedly lead her towards danger. And there is Zille, the hardened journalist whose commitment to getting the best scoops puts him at increasing risk. Their individual experiences unfold and converge, as Shackle tells the bigger story of Karachi over the past decade as it endures a terrifying crime wave: a period in which the Taliban arrive in Pakistan, adding to the daily perils for its residents and pushing their city into the international spotlight. Writing with intimate local knowledge and a global perspective, Shackle paints a vivid portrait of one of the most complex and compelling cities in the world, a city where the borders blur between politicians and gangsters and between lawful and unlawful, as dangerous new forces of violent extremism are pitted against old networks of power.

Born and raised in Karachi, Pakistan, Niloufer's love for food combined with extensive world travel from a young age inspired her to experiment with world cuisines. Niloufer gave her first cooking class to a group of school girls at the age of 17; loving the opportunity to meet new people who share her passion for food, she has gone on to give many, many more cooking classes in Dubai, UK, and Canada - where she has lived for the past 15 years with her family.In 2013, Niloufer decided to start a recipe blog Niloufer's Kitchen where she loves to share old and new culinary creations to a following of 100,000 from around the world. Author of 10 e-cookbooks, she also writes for the Huffington Post, assorted magazines and journals from around the world.

Set against the backdrop of Karachi, Pakistan, Saadia Faruqi’s tender and honest middle grade novel tells the story of two girls navigating a summer of change and family upheaval with kind hearts, big dreams, and all the right questions. Mimi is not thrilled to be spending her summer in Karachi, Pakistan, with grandparents she’s never met. Secretly, she wishes to find her long-absent father, and plans to write to him in her beautiful new journal. The cook’s daughter, Sakina, still hasn’t told her parents that she’ll be accepted to school only if she can improve her English test score—but then, how could her family possibly afford to lose the money she earns working with her Abba in a rich family’s kitchen? Although the girls seem totally incompatible at first, as the summer goes on, Sakina and Mimi realize that they have plenty in common—and that they each need the other to get what they want most. This relatable and empathetic story about two friends coming to understand each other will resonate with readers who loved Other Words for Home and Front Desk.

The national borders contain one of the most fertile swathes of land on the continent. All this makes for a food culture as fascinatingly distinct as it is startlingly delicious. Chef Yohanis takes the reader on a journey through all the essential dishes of his native country, along the way telling wondrous stories. There are recipes for Doro Wat, chicken slowly stewed with berbere spice; Yeassa Alichia, curried fish stew; and Siga Tibs, flashfried beef cubes. The cuisine also boasts a wealth of vegetarian dishes. Among these are Gomen, minced collard greens with ginger and garlic; Azifa, green lentil salad; and Key Shir, marinated beet and potato salad. Then the book explains the intricacies and variations of Injera, the foundational sourdough flatbread made from the teff grain (which is gluten free and more nutritious than wheat). Complete with photography of the country's stunning landscapes and vibrant artisans, this volume demonstrates why Ethiopian food should be considered as one of the world's greatest, most singular and most enchanting cuisines.

Are You fascinated by Pakistan? Have Pakistani Heritage? Want to eat REAL Pakistani Food that is Delicious and Traditional? With the help of my Grandma who at 82 has been cooking since the early days of the British Empire we formulated a real Pakistani Recipe book. This book is unique in that it has REAL traditional Pakistani Recipes that have been in my family for generations! I also made sure to include popular regional dishes that are unique to certain areas of Pakistan. There's a little bit of everything here from Pakistani Paratha to the infamous Puri. Pick your own delicious Pakistani adventure with our 60 recipes! If you are ready to eat delicious Pakistani Recipes Today... Don't waste any more time buy this books now!

Meaning 'Land of the Pure' in Urdu, Pakistan is proud of its culinary heritage and the regional dishes that are increasingly popular around the world. Traditionally based on ancient Mughlai recipes, modern Pakistani cooking embraces the ingredients and techniques of nearby countries, creating richer, more elaborate food that is often referred to in the West as being Lahori or Peshawari. Delectable biyanis - a must at every wedding banquet - biryanis, nehari, haleem, kebabs, gol gappay...these are just a few of the mouthwatering classics that are included in this collection of 85 recipes by the expert Shehzad Husain.

Drawing together the traditional recipes from different Indian cuisines, Sameen Rushdie’s invitation to share in the pleasures of Indian cookery is irresistible. In Hindustani a good cook is one that ‘has special taste in their hands’, and the author demonstrates her skill, knowledge and love of the food that is prepared and eaten in homes, bazaars and eating houses of the subcontinent. Bearing the needs of the modern cook firmly in mind, she explains her recipes in full, where the dishes originate, how to use spices, how to balance flavor, color and texture and offers suggestions for menus. Sameen offers a marvelous array of meat, poultry and fish dishes, together with vegetable creations which will give heart to cooks at the end of their vegetarian repertoire. She explains where to find fresh ingredients and how to store, prepare and use them, and makes it clear which recipes are most suitable for the end of a busy day. She takes up the cause of the potato with some sumptuous suggestions, describes the intrinsic part daals play in an Indian meal, gives tips for cooking chawal (rice) in pullao and biryani dishes and provides recipes for chapattis, parathas and pooris. There is an excellent introduction to spices; which explains their traditional groupings as well as their medicinal value, and a section on relishes, raitas and chutneys. Meethay—or sweet things—hold a special place in Indian cuisine and recipes for these from the elaborate to the simple are included. There is also a discussion of hot and cold drinks. Whatever your degree of experience in the kitchen, Sameen Rushdie offers not only clearly laid-out recipes, but a grasp of the actual thinking behind different cooking methods. Her menu plans and ideas about color, textures and flavors are a delight, and a meal prepared under engaging instruction will be a revelation to all who enjoy Indian cookery. Covering meat, poultry, and fish, as well as vegetables, chutneys, relishes and sweet dishes, Sameen Rushdie’s book will be a revelation to all those who enjoy Indian cookery.

A leading economist, “who may very well turn out to be this decade’s Thomas Friedman” (Wall Street Journal), illuminates the state of American food today. Tyler Cowen, one of the most influential economists of the last decade, wants you to know that just about everything you’ve heard about how to get good food is wrong. Drawing on a provocative range of examples from around the globe, Cowen reveals why airplane food is bad, but airport food is improving, why restaurants full of happy, attractive people usually serve mediocre meals, and why American food has improved as Americans drink more wine. At a time when obesity is on the rise and forty-four million Americans receive food stamps, An Economist Gets Lunch will revolutionize the way we eat today—and show us how we’re going to feed the world tomorrow.