Pakistan: Recipes and Stories from Home Kitchens, Restaurants, and Roadside Stands

"If you think of Pakistani food, what comes to mind might be hearty curries or kebabs. But Maryam Jillani is here to tell you, persuasively, that there is so much more. Jillani crisscrosses the country where she was born and raised and shares her understanding of its diverse people and distinctive gastronomy: With influences such as India, Iran, Afghanistan and China, Pakistan is a culinary mosaic. Recipes here include familiar dishes like dal, plus surprises such as Bhapu: Fish Soup with Tamarind and Fresh Herbs and mamtu, steamed dumplings from Hunza. I’m loving the chapli kebabs (that’s ground beef with seasonings including pomegranate seeds) and Bhindi Masala: Okra with Tomatoes and Onions. I’m not quite ready for the Paya: Slow-Cooked Goat Trotters – but it’s a joy reading about each dish."