MARKINGS Publishing’s latest venture, Mrs Azra Syed’s Pakistani Cooking, is an encyclopedia of Pakistani dishes and cooking techniques.

Syed, who was inspired by her granddaughter to write this cookbook for beginners, said at the launch that “Pakistan has a rich culture of food which in the past was carried down from generation to generation, but in the hurly-burly of modern life that fine tradition appears to be dying. I find many young women enjoy cooking western food but find our Pakistani cuisine too difficult to cook.”

To encourage aspiring cooks to try cooking Pakistani cuisine, the layout and style of the book is basic yet comprehensive. It includes an introduction to the kitchen, required kitchen equipment and cooking terminology and tips.

An overview titled “Learning to Cook” contains sections for snacks, breakfast, main courses and even what to do with leftovers. Syed’s aim is that “through this book, I hope that Pakistani food finds itself on tables across modern households.”

Edited by Fareshteh Aslam with art direction by Tuba Arshad and photography by Kohi Marri, the content, layout and the simplicity of recipes is a job well-done. However, as new cooks are the focal audience, troubleshooting tips and step-by-step photographs alongside some of the recipes would have been very helpful.

For instance, her recipe for making parathas is simple as the dish is in theory an easy one, with very few ingredients and not much cooking time.

Yet in reality, it is actually quite difficult to make a good paratha and even some top restaurants struggle with it. A new cook perhaps would have appreciated some tips on how to make a better paratha from an adequate one — such as rolling techniques, how much ghee or oil to use — as well as some pictures to guide the process.

There are many helpful menu suggestions at the end of the book for special occasions such as weddings, birthdays and Eid. A few of my favourite recipes include Chicken Ginger, Dhuwan Dahi Chops, Rasmalai, Egg and Vegetable Qeema, Lemon and Pickle, Bun Kebab and Noori Bangles. Pakistani Cooking has clearly been written from her heart. In the “Learning to Cook” section, Syed guides beginners with some wise words: “Sometimes there may be criticism. Don’t lose heart. Be bold to face your culinary future with confidence.”

Hopefully Syed will write other cookbooks celebrating Pakistani cuisine.

Mrs. Azra Syed’s Pakistani Cooking (COOKBOOK) Edited by Fareshteh Aslam Markings Publishing, Karachi ISBN 978-969-9251-23-8 217pp. Rs2,000