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

Amanda Hesser

“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”