Summers Under the Tamarind Tree is a contemporary Pakistani cookbook celebrating the varied, exciting and often-overlooked cuisine of a beautiful country. In it, former lawyer-turned-food writer and cookery teacher Sumayya Usmani captures the rich and aromatic pleasure of Pakistani cooking through more than 100 recipes. She also celebrates the heritage and traditions of her home country and looks back on a happy childhood spent in the kitchen with her grandmother and mother. Pakistani food is influenced by some of the world’s greatest cuisines. With a rich coastline, it enjoys spiced seafood and amazing fish dishes; while its borders with Iran, Afghanistan, India and China ensure strong Arabic, Persian and varied Asian flavours. Sumayya brings these together beautifully showcasing the exotic yet achievable recipes of Pakistan.

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.

"The Complete Travel Guide Series" offers a comprehensive exploration of diverse destinations worldwide. Each book provides detailed insights into local culture, history, attractions, and practical travel tips, ensuring travellers are well-prepared to embark on memorable journeys. With vibrant illustrations, beautiful pictures and up to date information, this series is an essential companion for any type of traveller seeking enriching experiences.

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'Stories and food remain the same, only faces change, and those too only vaguely. The same faces keep coming back every few generations to eat the same food and live out the same stories.' Ayesha realizes that her relationship with food has made her obese and this realization takes her on a journey of self-discovery where she learns to fall in love with food not through gluttony, but by understanding its sensuous journey and evolution. In her life, feast runs parallel to the tales of people, and sometimes becomes the cerebral voice relating its journey over time and regions, telling stories of the people to whom it provides nourishment and nurturing. Travelling in time, Ayesha and Feast present scenarios of hospitality, generosity and warmth of the people of the subcontinent; through seasons, traditions and celebrations. Soon Ayesha comes to appreciate how food brings with it interesting stories, tying various emotions together-celebratory, jubilant, sorrowful and the ordinary. The history of regional cuisine, the multitude of tastes and flavours, and the passions they evoke, have a deep impact on Ayesha. She eventually comes to understand that her primary relationship is with food, and until that is not healthy, nothing else will be. Away from Ayesha's voice, Tirmizi's account is often omniscient, telling tales of a different time, stepping into another past, and then jumping to the present, voicing the evolution of food and its impact on Ayesha, and the relationships she has with others. Additionally, mouth-watering recipes of traditional dishes from the subcontinent make for a delightful read. In Tirmizi's deft hands, Feast is as a feast should be: endearing and unputdownable.

Rice dishes and kebabs feature prominently in Pakistan cuisine. Serve your readers with a delectable blend of geography, history, health, daily life, celebrations, and customs of Pakistan. While executing authentic kid-friendly recipes, readers will learn about Pakistan by way of its foods, cooking traditions, customs, eating habits, and food sources.

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.

Pakistan is the sixth most populous country in the world, the only Islamic state to have nuclear weapons, under military dictatorship for 33 of its 50 years in existence. Its 1000-mile border with Afghanistan is the likely hideout of Osama bin Laden--yet it is the linchpin in the United States' war on terror. With increasingly bold attacks by Taliban supporters in the border regions threatening to split the Pakistan army, with the only political alternatives as corrupt as the regime they seek to replace, and with a newly radicalized movement of lawyers testing its strength as champions of the rule of law, the chances of sustained stability in Pakistan look slim. Tariq Ali, long acknowledged as a leading commentator on Pakistan, combines deep understanding of the country with extensive firsthand research and unsparing political judgment to weigh the prospects of those contending for power today.--From publisher description.

For all who love the magical flavors of good Indian cooking and want to reproduce effortlessly some of the delectable dishes from that part of the world, here is a groundbreaking cookbook from the multi-James Beard Award–winning author who is revered as the “queen of Indian cooking” (Saveur). By deconstructing age-old techniques and reducing the number of steps in a recipe, as well as helping us to understand the nature of each spice and seasoning, she enables us to make Indian dishes part of our everyday cooking. • First, she tantalizes us with bite-size delights to snack on with drinks or tea. • A silky soup is mellowed with coconut milk; a spinach-and-ginger soup is perfumed with cloves. • Fish and seafood are transformed by simple rubs and sauces and new ways of cooking. • A lover of eggs and chicken dishes, Jaffrey offers fresh and easy ways to cook them, including her favorite masala omelet and simple poached eggs over vegetables. There’s chicken from western Goa cooked in garlic, onion, and a splash of vinegar; from Bombay, it’s with apricots; from Delhi, it’s stewed with spinach and cardamom; from eastern India, it has yogurt and cinnamon; and from the south, mustard, curry leaves, and coconut. • There is a wide range of dishes for lamb, pork, and beef with important tips on what cuts to use for curries, kebabs, and braises. • There are vegetable dishes, in a tempting array—from everyday carrots and greens in new dress to intriguing ways with eggplant and okra—served center stage for vegetarians or as accompaniments. • At the heart of so many Indian meals are the dals, rice, and grains, as well as the little salads, chutneys, and pickles that add sparkle, and Jaffrey opens up a new world of these simple pleasures. Throughout, Madhur Jaffrey’s knowledge of and love of these foods is contagious. Here are the dishes she grew up on in India and then shared with her own family and friends in America. And now that she has made them so accessible to us, we can incorporate them confidently into our own kitchen, and enjoy the spice and variety and health-giving properties of this delectable cuisine.