Recipes

Recipes

Pakistani freezer meals that reheat like dinner, not leftovers

Freeze the parts of Pakistani cooking that improve with reheating: cooked meat bases, daal, chana and masala. Add potatoes, herbs, fried toppings and fresh roti later.

Hassan Raza · 17 Oct 2026

Recipes

Aloo paratha without the filling escaping: a rolling guide

The difference between a calm aloo paratha and a split one is mostly moisture and pressure. Cool the potatoes, keep the filling dry, seal cleanly and roll from the centre.

Hassan Raza · 12 Oct 2026

Recipes

Seekh kebab at home without turning the mince rubbery

Seekh kebab needs a mixture that clings to the skewer without being worked into rubber. Keep onion dry, mince cold and shaping pressure firm but brief.

Hassan Raza · 12 Oct 2026

Recipes

Aloo gosht with proper shorba: when to add the potatoes

The useful aloo gosht question is timing: tenderise the meat first, bhuno the masala, then give potatoes enough time to soften without dissolving into the shorba.

Hassan Raza · 8 Oct 2026

Recipes

Masoor dal for a weeknight: make the tadka the last five minutes

Red lentils cook quickly enough for a weeknight. Simmer them simply, mash only as much as you like, then let a fresh onion or cumin-garlic tadka provide the final aroma.

Hassan Raza · 6 Oct 2026

Recipes

Nihari at home: a slow pot, a smooth thickening and a fresh finish

Nihari rewards patience more than complexity. This home guide focuses on browning, slow tenderness, lump-free flour thickening and the ginger-lemon garnish that keeps a rich bowl alive.

Hassan Raza · 6 Oct 2026

Recipes

Shami kebab that freezes well: cook the mixture dry before you shape it

Shami kebab is at its best when the meat-and-dal mixture is cooked dry enough to shape cleanly, seasoned before the egg goes in and frozen in single layers for the next hungry evening.

Hassan Raza · 5 Oct 2026

Recipes

Crispy pakoras without a heavy batter: control the water first

Crisp pakoras are mostly a moisture problem. Salt the vegetables late, keep the besan batter just thick enough to cling, and fry in small batches so the oil temperature recovers.

Hassan Raza · 4 Oct 2026

Recipes

Chicken yakhni pulao: build the stock before you think about the rice

A clear yakhni pulao method for fluffy basmati: make a seasoned chicken stock first, measure the liquid, drain soaked rice properly and stop cooking before the grains split.

Hassan Raza · 4 Oct 2026

Recipes

Chicken tikka in a home oven: chase char without drying the meat

Oven chicken tikka needs an assertive yoghurt marinade, high heat and enough space around each piece. Finish under the grill for colour instead of overbaking for dryness.

Hassan Raza · 3 Oct 2026

Recipes

Vegetarian Pakistani meals built around daal, beans, and vegetables

Build vegetarian Pakistani meals from daal, beans and vegetables that already have their own techniques—contrast, texture and acid—rather than deleting meat from a meat menu.

Hassan Raza · 30 Aug 2026

Recipes

UK university fresher week food for Pakistani households

How Pakistani households batch-cook and freeze meals for UK student halls: cooling times, labels, allergen honesty, and rice rules from Food Standards Agency student guidance.

Mehreen Ali · 17 Aug 2026

Recipes

Shan Foods: how packaged masala travelled with the diaspora

How Shan Foods grew from a 1981 Karachi recipe-mix operation into a diaspora pantry presence, read through company history and export context rather than nostalgia alone.

Hassan Raza · 26 Jun 2026

Recipes

Pakistani winter soups, yakhni, and shorba

Pakistani winter soups: clear yakhni, substantial shorba, and daal soup without muddling the methods.

Hassan Raza · 24 May 2026