Because what's Eid without some of this delicious white pudding?
The nawabs of Hyderabad hired vegetarian cooks to create a meatless biryani, which is how the tahiri came into being.
This meat delight has an infusion of mustard oil, specifically used in Bihar. It's uniqueness is in its marinade.
Some say 'khatai' means six in Persian, referring to the six ingredients used in making this delightful desi biscuit.
Nothing is more quintessentially Punjabi than palak or saag; abundant in flavour, like the land and its people.
Rice and lentils cooked together are a perfect union of amino acids essential for our bodies; the perfect protein.
With a flavour that is uniquely Hyderabadi, Khatti Daal can be made with masoor or urud.
My research on Chicken Tikka last week led me to its cousin, Tandoori Chicken. There is obvious confusion about the two.
Karachi does chicken tikka like no other city in the world!
In dum biryani, the meat is half cooked; the dish is brought to perfection through the dum pukth style of cooking.
After a month of abstinence, Eid ul-Fitr is associated with feasting and would just not be complete without saviyaan.
There are only two essential points about mangoes – they should be sweet and they should be plentiful, Mirza Ghalib said
Originally named samsa after the pyramids of Central Asia, the snack came to the subcontinent via ancient trade routes.
In a culture that loves its snack food, chaat stands out in the subcontinent as one of the few universals.
History tells us that the locals ate fried pakoray to celebrate the coming of the monsoon season.
This Mediterranean delight is the second most common dish made from chickpeas, the first one being hummus.
This meat delight hails from Khyber Pakhtunkhwa and its adjoining regions; Afghanistan, the tribal belt and Central Asia
This 'twice baked bread' is a legacy of the Elizabethan naval provisions, made to last out a long voyage at sea.
At the dawn of the 20th century, the people of the subcontinent were mostly unaware of the art of tea-making.
Persian cooks discovered that mincing and pounding was a far easier way of dealing with tougher cuts in warm climates.
This simple sweet rice delight fell in the premium 'sufiyana' class of cuisines during the Mughal era.