L9: “The perfect snack: Pakoras”

Crispy, light and incredibly moreish, Pakoras are fried morsels of magic. Simple and the go-to snack of every Asian family, they are perfect for those days when you want something to satisfy your snack needs. I find them best on rainy days when the craving for something warming is strongest but they are just as…

L7: “Meat my chapli kebabs”

Cooking with meat for the first time in the series, chapli kebabs felt like an interesting choice combining familiar and foreign elements. The origins of this dish are Peshawar, the centre of Pakistan’s Khyber Pakhtunkhwa province, a region that is famed for its rice dishes, haleem and chapli kebabs. Unlike their sister provinces, Punjab and Sindh they…

L3: “Aloo means potato”

  Aloo’s are a really versatile vegetable and this recipe is a testament to that. Aloo Tikki roughly translates to a small parcel of potato, in this case, it’s a deliciously soft and lightly spiced hug to cure winter blues. While this recipe sticks to a more original approach of frying the tikkis, you can opt…

L2:”Chaat masala is gold dust”

Fresh, tangy and fun, that is the essence of chaat. Although it’s known as a roadside snack in Pakistan and India, it was served as more of an after school treat for me and my siblings. Making it myself, I found that most of the work is in the preparation of the ingredients and then…