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

“don't get overwhelmed by the spice lists! hit Kalustyan's for supplies (they sell in 1 oz packets) then spend a winter weekend exploring this book. the chicken karahi is in the permanent rotation now.”

“Author Maryam Jillani reminds us that Pakistan, which is situated between Afghanistan, China, India, and Iran, has long been a conduit not only of trade, but of cuisines. She writes about nanhkatai, a shortbread popular across Bangladesh, India, and Pakistan; Punjabi chicken with chickpeas; and the Afghan-style fried eggplant in yogurt (which I made and is excellent). Jillani’s book is a reminder that every cuisine is interconnected, and that the most interesting dishes often emerge when they overlap.”