Heart break is as fundamental to life as breathing. We are all born, learn to walk, laugh, cry and eventually get our heart broken. To get over a broken heart and move on, what we need is a supportive shoulder, a patient listener and most importantly -- food. In my work as a nutritionist, I have come across a term called ‘Break-up Diet’. This is a diet that almost everyone follows at one time or another. We have all devoured countless bars of chocolate and tonnes of ice cream tubs in an effort to lessen the throbbing pain in an attempt to fill the emptiness inside. And yes, it does help to lift our spirits and boost our moods, but only for a brief period of time. More often than not, what follows is immense guilt for consuming all those extra calories and straying away from our dietary regime. We gorge down creamy pastries, rich chocolate soufflés and extra cheesy pizzas, all the while wondering where we went wrong and what we could have done to avoid the heart-break and pain. Of course, the immediate gratification from those yummy snacks is followed by self-bashing at being weak enough to give in and gaining those extra pounds. As much as we hate listening to reasoning and receiving advice about calorie count and healthy diet when you are down-in-the-dumps, there are actually some foods that are healthy and nutritious enough to be eaten without feeling guilty afterwards and yet, work wonders for the mood. Here are six of my favourite tips to avoid break-up fat: 1. Fish Yes, you got it right. Something as light and healthy as fish can also be a mood-lifter and get you out of that ‘nothing-ever-works-out-for-me’ feeling. Basically, fish contains Omega-3 Fatty Acids which are super healthy for your brain and boost your spirits. Fish is also a rich source of lean protein and low in cholesterol. [caption id="" align="alignnone" width="600"] Enjoy some grilled salmon in winter. Photo: File[/caption] In Pakistan, fish has always been considered to be a ‘winter food’ and is usually consumed in the  months containing the letter ‘r’, that is, the months from September to April. Considering you have half the year to be able to consume this healthy alternative, get off that couch, go to the market and buy some fresh fish! Make yourself a tuna sandwich or make some traditional fish pakoras and enjoy your newfound comfort food. Do make sure to use canola or olive oil if you fry the fish to make this meal as healthy as possible. 2. Dates Dates are one of those splendid foods that are good for almost anything and everything. They are rich in potassium which helps make your nerves strong and flexible. Research results show that daily consumption of dates early in the morning helps reduce depression and improves brain function and memory. [caption id="" align="alignnone" width="600"] Do not miss out on this splendid 'brain food'. Photo: File[/caption] So, include this ‘brain food’ in your morning smoothies, sprinkle some on your cereal or throw a few in while your mom is making siwaiyyaan and winter halwas. Better yet, eat them raw and savour the natural sweetness. After the break-up, ‘brain food’ is probably what you need most! Be sure to share these with your grandmother as these will do wonders for her strength and digestion too. 3. Carbs Carbohydrates are perhaps, the most instant mood-enhancers that can be found. Carbs are the reason you crave that piece of cake while crying your eyes out. When sugar is converted into glucose, it releases serotonin and instantly energises your brain making you feel fresh and alert; and that crack in your heart seems to fill up just a little with every bite you take of those refined sugary treats. Of course, these sugary treats also, stubbornly, fill up other parts of your body. There is of course, a healthier and more filling alternative. Instead of gorging down that whole cake, eat a home-cooked chapaati with some yummy daal. Or better yet, ask your mom to cook her famous chicken biryani for you to give you the perfect balance of carbs, proteins and just the amount of extra oil to lift your mood, give you energy and fill your stomach to last you a marathon! Yes, the alternative I proposed is biryani! It may stick, but it definitely isn’t as sticky as that molten chocolate cake. [caption id="" align="alignnone" width="600"] Ask your mother to make some chicken biryani to chase away the glooms with those carbs. Photo:File[/caption] 4. Eggs and milk Eggs and milk are both, rich in protein, Vitamin B-12 and Vitamin D, and act as the perfect mood enhancers. [caption id="" align="alignnone" width="600"] Eggs are the perfect, healthy mood-lifters. Photo: AFP[/caption] So the next time you are a step away from ordering a commercial milkshake to boost your spirits, get up and make yourself a glass of eggnog. The caloric count may be high but so are the other nutrients. 5. The magical drink - water Water is the most underrated drink if you are depressed. Drinking water just does not seem important, does it? However, it is a well-known fact that a bout of sadness and emptiness can simply be a symptom of dehydration. What’s more is that all those lattes, mochas and coffees can actually dehydrate you! [caption id="" align="alignnone" width="540"] Drink away the blues with water. Photo: AFP[/caption] So distressed or not, take a minute to drink a glass of crystal clear H2O. It will definitely calm you down and make that despair go away. 6. Exercise Any form of physical exertion that increases your heartbeat helps release your happy hormones and makes you feel lighter. [caption id="" align="alignnone" width="600"] Any physical exertion can help make you feel better. Photo: AFP[/caption] Even if you cannot do a strenuous work-out, simply go for a 15-minute walk around the block and you will definitely feel invigorated and calm. So, if you have been through one of those heart wrenching break-ups or just had a bad day, keep these healthy alternatives in mind; after all, the last thing you want is depression over heart-break and then a kick from your gym instructor! Keep it healthy, try them out and let me know how you feel.

Dhaba – a roadside restaurant of sorts – originates from the Indian Punjabi culture. It typically consists of a structure made from mud and wooden planks with charpais and the occasional hookah strewn around.  [caption id="" align="alignnone" width="576"] A dhaba’s tea is always adored among the local Pakistanis. PHOTO: MAANSAL STUDIOS/ FILE[/caption] Desi food and ethnic props give these rickety restaurants their rustic environment. Dhabas are a reminder of a simple way of life that has been lost in the mundane affairs of our materialistic society. The dhaba culture has been prevalent throughout Pakistan, particularly in Karachi. And I have seen a shift in the function and status of dhabas from being an after-work hangout for menial workers to the trendy recreational spot that they have become in recent years. Dhabas in Karachi are now frequented and enjoyed by the rich and poor alike. [caption id="" align="alignnone" width="576"] Tea is usually consumed at breakfast, during lunch breaks at the workplace, and in the evening at home. PHOTO: JALAL QURESHI/ EXPRESS[/caption] Just an eating-out place? Although most dhabas attract their clientele with their finger-licking desi cuisine, these cafes have become more than just eating-out places over the last few years. Their patrons frequent them due to their pleasant and homely ambience, delicious food and aromatic chai. People of all ages, social standing and gender have something in particular that they enjoy at the dhaba of their choice. Older people enjoy the comfort and old-school charm while the youth take pleasure in the hookah and chai. For some, a dhaba serves as a place to unwind after a long day’s drudgery while for others it is a place for fun and frolic. [caption id="" align="alignnone" width="576"] Hanging out at a dhaba. PHOTO: MAANSAL STUDIOS/ FILE[/caption] Breakfast, lunch or tea? I have always found it interesting how the time of the day affects the kind of patrons to be found at a dhaba. On a Sunday morning, you may see groups of families and friends enjoying fresh halwa puri for breakfast at a dhaba. On any given afternoon, flocks of students may stop by at a dhaba for tea or an inexpensive and quick lunch while working people may prefer to drink doodh patti at the dhaba closest to their office – instead of drinking the dull, watery tea served in most offices. And of course, nothing beats hot, aromatic chai with a layered paratha dripping with desi makhan (desi butter) on a chilly, winter evening. [caption id="" align="alignnone" width="576"] A Dhaba's tea is always adored among the local Pakistanis. PHOTO: MAANSAL STUDIOS/ FILE[/caption] Foreigner? You would love our dhaba food! This craze for dhabas is not just limited to our locals. Even one of my cousins who lives in London, prefers to go to a dhaba rather than an expensive restaurant. Even the best restaurants here have little value for those living abroad and they would rather visit a place unique to our culture. What better place to visit than a dhaba for that true ‘taste’ of Karachi? So, one morning we took him to one for some halwa puri for breakfast. While lounging on the charpai and licking his fingers, he said,

“This is so much better than eating at a five-star restaurant. Would I be able to enjoy myself as thoroughly in a restaurant, with their table etiquettes and fastidious rules? Here I not only enjoy my food, I can even express my enjoyment in the most uninhibited way possible. This is my culture. This is home.”

The food we eat today is influenced by several cultures. I learned this after reading the highly informative book called Curry: A tale of Cooks and Conquerors by Lizzie Collingham. The historical references in this book are elaborate and provide an insight into our cuisine. Take spices for instance. Isn’t it almost impossible to fathom the idea of Pakistani and Indian cuisine without the use of different types of spices? But before the Portuguese entered Goa, our part of the world had never seen a chilli. And when the Europeans travelled to India, their aim was to increase trade, but as a result of this trade, new ingredients were introduced and our eating habits changed forever. The Mughal Empire also had a great impact on the food that we eat today. The Mughals believed in dining lavishly. They paid their cooks a handsome amount of money and gave them the freedom to experiment. Mughlai cuisine itself was heavily influenced by Persian cuisine. Mughlai pulao Pulao was a dish very dear to the Mughals. The pulao is a dish made with rice, aromatic spices and meat. It is said that the pulao inspired the Italians to make the risotto and the Spanish to make the paella. Moreover, a pulao is the perfect way to gauge the quality of ingredients used by the chef. Ideally the rice should be fragrant and separated while the aromatic spices used should not overpower the natural flavour of the Basmati rice. [caption id="" align="alignnone" width="600"] Photo: File[/caption] While making a pulao, I prefer to use tough cuts of mutton attached to the bone because the tough cuts add their own flavour and the bones make a rich stock. In addition, I get to eat the bone marrow while feasting on my pulao. What more could one ask for? Akbari biryani During Emperor Akbar’s rule, innovation in the Mughal kitchens was at an all-time high. Spices were being used in varying quantities and different ways by the cooks to create something new. This gave birth to the culinary heavyweight – the biryani. Biryani took its inspiration from the pulao. The cooks used the new spices available due to the advent of the Portuguese to make an even more aromatic and spicy rice dish and hence, the biryani came into being. While the pulao is cooked in one pot, biryani must be layered and steamed before serving. Biryani was created in Delhi and proved to be the perfect example of a cuisine moving forward. Mughlai cuisine was brought to the southern parts of the Indian subcontinent when Emperor Shah Jehan took over Hyderabad. Since the level of spices used in the south was substantially higher as compared to in the north, biryani from southern India was sharper and spicier to the taste. Aurangzebi fruit punch Ever wondered where the refreshing fruit punch came from? Emperor Aurangzeb would serve beverages to the British officials who visited him and these beverages would be a blend of spices, fruits, sugar and arrack. [caption id="" align="alignnone" width="600"] Photo: File[/caption] Although the ingredients would vary due to seasonality and availability, the drink would consist of five ingredients in most cases. The British picked up on the word ‘paanch’, which is Hindi or Urdu for the number five. Due to differences in pronunciation, this cocktail eventually came to be known as punch in the western world. Tale of the mighty shami kebabs Some of these culinary innovations have truly humorous origins. Take Nawab Asafud Daulah, for instance. He is the reason why we have shami kebabs today. The nawab lost his teeth and hence, was unable to chew his food. His cooks were instructed to prepare something delicious but which required no chewing and this gave birth to our beloved shami kebab. [caption id="" align="alignnone" width="600"] Photo: File[/caption] Rumour has it that Asafud Daulah ate so many shami kebabs that he was unable to mount his horse due to obesity. So, now every time you are served shami kebabs, you can imagine a fat nawab falling off his horse! Finger-licking curry or karhi? Even the term ‘curry’ was introduced by the Portuguese and the British. The Portuguese picked up the term from South India where the Tamil word for a dish prepared by sautéing meat or vegetables is known as ‘kari’. The Portuguese reconfigured the word to ‘caree’ and eventually it evolved into our well-known curry. We have separate names for all our cuisines such as korma, salan, karhai. However, the British categorised all dishes that were served with a spicy sauce or gravy as ‘curry’. [caption id="" align="alignnone" width="600"] Photo: File[/caption] I remember when I heard the word ‘curry’ for the first time, my mind automatically went to the dish known as karri. Karri is made with yogurt and chickpea flour. Once the gravy is ready, fried pakoras are added to it which adds a layer of texture to the dish. [caption id="" align="alignnone" width="600"] Photo: File[/caption] Tantalising tea Although the British were not able to change much of our eating habits they had one contribution that has become deeply rooted in our culture – tea. It is hard to imagine a day without tea in our part of the world. Tea is more than just a beverage for our people; it has a social significance in our culture. Although not a regular tea-drinker myself, I know a number of people who are quite serious about their tea. In fact, a friend of mine has a specialised tea cabinet with different types of teas for different times of the day! [caption id="" align="alignnone" width="600"] Photo: Reuters[/caption] However, the subcontinent did not welcome tea with open arms initially. It took the British years to make tea popular in the Indian subcontinent. Tea arrived in India with the arrival of the industrial world. A Tea Association was established which helped to market the product to the Indian population. The Tea Association would tour the country and teach people the correct method of making tea. However, tea vendors did not bother much about these methods and made their tea with plenty of milk and sugar. As tea became increasingly popular, people began to experiment with it and this gave birth to the different types of teas, especially masala chai (spiced tea). My friends often make fun of me when I tell them these random facts. I have even been told that I have a ‘fun fact’ tone. But I believe that it is good to know about our cuisine and culture. After all, the food we eat with such relish today has taken a long journey and to celebrate our cuisine we must appreciate the food we eat today and continue the process of culinary innovation. Most importantly, we should share our rich cuisine with people whom we care about. This post originally appeared here.  

Can’t find clean clothes? Forced to wear two different socks? Your bed hasn’t been made in a month and your room looks like a laundromat? There are orange peels all over your study table with the seeds scattered everywhere in the room. There’s no one to scold you about how untidy your room is and you live a happy-go-lucky life with no worries about the next day, hour or moment. When all these things happen to you simultaneously, you know you live in a hostel. I mean, honestly speaking, what else can you expect from a bunch of young adults living together in the same vicinity, virtually under the same roof, without any supervision or parental control? But apart from the carefree lifestyle, living in a hostel helps individuals learn and understand many things, a few of which I have tried to highlight here: Freedom A hostel is a youngster’s haven. If I were to use one word to define what living in a hostel feels like, it would be ‘freedom’ – unreserved, utterly blissful freedom. Undoubtedly, out of the many perks I have come across while living in a hostel, the most awe-striking and often the most coveted one is the liberty that hostels offer to students. For many, it is the first time in their lives that they are completely on their own and responsible for their own actions. The thrill of this freedom acts as adrenaline and helps many in getting a taste of what life really is all about. Decision-making skills Whether it is about eating only crisps and biscuits for dinner (because that’s all you can afford) or wearing whatever wrinkled piece of clothing you find lying around the room, you are your own boss. Whether you take a bath after a football game or go to sleep without taking one, whether you study all night or talk about random, meaningless parables with your roomies, it is your decision, unadulterated by any external pressure or advice from your parents. And believe me making these decisions helps a person grow. It won’t be an exaggeration if I added that living in a hostel breeds within an individual the traits of a leader – you learn how to make tough decisions and more importantly, you learn to stand by your decision and actions. Hostel talks

“Oh! Just shut up!” “You need to find another room.” “Your feet stink!” “Why do you snore like Hagrid?” “Is there a dead dog inside your cupboard? Because your room stinks like one.” “Are you really not going to share those crisps with your buddies?” “Can I borrow your underwear?”

It was a warm sunny afternoon in Karachi and Ahsan was spending his summer vacations playing console games while relaxing on his favourite beanbag. His mother entered the room with the usual frown on her face, one that he expected every day. With a hint of annoyance in her tone, she questioned him,

“Can you be a little productive during your vacations?” “Mom, it’s just the first week of my break”, he whined. “Take the car and get me these vegetables”, she ordered, handing him the list. “But Mom, I need to finish this game before the electricity goes!” he explained. “Fine, then you’re not getting biryani for lunch”, she retorted and walked out of the room.

“Assalam Alaikum Baba! Kaise mizaaj hain?” (Hello Baba! How are you doing?) “Walaikum Assalam beta! Mein theek hun. Tum kaise ho?” (Hello son! I am fine, how are you?)

“Mein bhi theek. Aaloo kaise diye?”  (I am also fine. How much for the potatoes?)

“Beta mandi se aaj 30 rupay kilo mile hain. Tum 40 rupay kilo se le lo” (I got them for Rs30 per kilogram from the vegetable market. You can buy them for Rs40 per kilogram from me.)

“Theek hai Baba, doh kilo nikaal dein” (Okay Baba, please take out two kilograms)

“Teen kilo aaloo de doh” (Give me three kilograms of potatoes)

 “Baji, pehle inn ko farigh kar dun, phir aap ke liye bharta hun”, (Ma’am, let me just fill his order first, then I’ll do yours) “Mere paas time nahi hai. Abhi dena hai tou do!” (I don’t have time. If you want to give it, then give it now)

“Bus itne se aaloo teen kilo mein, zaroor koi garbar ki hai scale mein!” she accused. (Only these many potatoes in three kilograms? You must have messed around with the scale)

“Nai Baji, aap check kar lein” (No Ma’am, you can check yourself)

(Yes yes, I know everything. Everyone is stealing these days. What is the total?) “120 rupay, Baji” (Rs120, Ma’am)

“Teen kilo aaloo 120 ke? Pichlay hafte mein ne 25 rupay kilo se liye thay! Aik haftay mein 15 rupay barha diye? Hum ko bewaqoof samajh rakha hai?” (Rs120 for three kilograms of potatoes? Just last week I bought them for Rs25 per kilogram! You increased the price by Rs15 in one week? You think we’re dumb?) “Baji, aaj mandi se mein ne khud 30 rupay kilo se liye hain. Aap 35 rupay se le lein”, (Ma’am, I bought them from the vegetable market for Rs30 per kilogram today myself. You can buy them for Rs35) “Mujhe sub bahaane pata hain tum logon ke. Mein 25 rupay se aik rupiya oopar nahi doongi!”

 “Beta kuch aur chahiye?” (Son, do you want anything else?)

“Aap ne apna nuqsaan kyun kiya Baba?” (That was a loss for you, why did you do that, Baba?)

“Beta, woh tou khush hogayi na. Allah usay khush rakhay” (Son, she was happy in the end right? May God keep her happy.)

“Nahi beta, mein bheek nahi leta”, (No son, I don’t accept alms)

“Yeh bheek nahi hai, sirf aapka nuqsaan poora kar raha hun. Rakh li jiye aur mujhe bhi khush kar di jiye” (I’m not giving you alms, only trying to make up for your loss. Please keep it and make me happy too)

“Allah tumhe khush rakhe aur Jannat naseeb kare!” (May God keep you happy and bless you with heaven!)

Comedian Saad Haroon has been making people laugh for over 10 years now, and he now stands on the cusp of achieving something truly great. Saad is representing Pakistan in the finals of the inaugural ‘Funniest Person in the World’ competition and this weekend saw him perform in front of legendary comedians at Los Angeles’ ‘Laugh Factory’ – a venue that has hosted top performers such as Richard Pryor, Chris Rock and Robin Williams. [embed width="620"]http://vimeo.com/109678254[/embed] It was wonderful to see Saad don a sherwani for his semi-final performance and to entertain an American audience with quips about biryani and the hospitality of Asian parents. Ahead of his possibly career-shaping performance in the final, I thought I’d speak to Saad about his journey so far. Saad’s come a long way since his first performance with the Blackfish troupe in the basement of a Zamzama cafe. During our conversation, he burst out in laughter on recollecting that the ticket for his first show was just Rs100! Since then, he’s formed a number of improvised comedy groups such as The Agency and Shark. But his first notable stand-up performance was at his sister’s birthday party in 2006-2007. At the time, he’d been writing comedy for a while and was coaxed into doing a short performance for guests in the garden. That was the first time people heard one of his best jokes about how filthy directions in Defence can get. Using great wordplay, Saad reveals how getting anywhere in Defence may need you to ‘go down on Shaheen’ and maybe ‘come up on Shahbaz’. Saad has been alternating between the two comedy types before choosing to focus on stand-up. Explaining the reason for the choice, he said there is a different type of nasha (heady intoxication) in each. For improvised comedy, there’s an enjoyable camaraderie in making jokes with your friends on stage. In contrast, stand-up gives a performer a much greater high. That’s because an audience’s response is a wholly personal endorsement of your skills. It can also be more satisfying as it also gives you greater room to address topics that interest you. Since then, he’s performed around the world from Dubai, London and even Australia, which means that he’s had to change his routine to suit local tastes. For his five minutes Laugh Factory performance at the semi-final, Saad chose to retain references to Pakistan but to focus on universal themes like fathers, protests and how being a comedian is never considered a viable career choice. Even though the competition means that he’s been around the famous sites of Hollywood and Las Vegas, he’s had little time to do any sightseeing as he juggles the demands of the competition, interviews and his usual routine of performances. There has been some glamour though as he got to interact with hugely successful comedians such as Dane Cook and hung out with veteran performers. As our conversation moved towards his upcoming performance in the competition’s final, Saad made a very insightful comment. He mentioned that in the midst of all the doom and gloom about our country, it would be great to have an uncontroversial, happy piece of news about Pakistan. Saad states that stand-up allows a comedian to show a different, surprising side to everyday matters that people wouldn’t have noticed otherwise. And so while his goal is to entertain, his work also exposes a global audience (that is used to a distorted view of Pakistan) to interesting observations about our lives that are delivered in an endearing manner. The past few weeks have seen perplexing falsehoods about our country aired around the world in the form of Homeland’s new season. More depressingly, we’ve rightly been criticised in the international press too for vilifying rather than championing our record-breaking Nobel Prize winner. Amidst all the talk of conspiracies by external powers to demean us, it’s great that we now have a simple way to take charge and show our country in a more positive, realistic light. How many times have you sighed on seeing a prejudiced view of our country and hoped for a simple opportunity to tackle the discrimination that comes with our identity? If you can relate to that feeling of being misunderstood, all you need to do is to wake up this Sunday afternoon, October 26^th, watch his final performance and, if you think he’s the best, just make a simple click to help change our country’s image. Twitter has been buzzing with expressions of support for Saad and now it’s up to all of us to help him on the next step of his journey. https://twitter.com/officialkooza/status/525834386961203201 https://twitter.com/Rameez960/status/525700963248918528 https://twitter.com/Sulmeen/status/524821276217466880

I am turning 26 next month. I see how aunties look at me at weddings and mehndis. Even for a guy, I seem on the tail end of the perfect shaadi age bracket. No longer am I the choicest meat at the supermarket; I fall somewhere between that and expired meat, which is then sold at cheaper prices. It seems ironic being compared to a piece of meat, the look in these aunties’ eyes gives me a window into feeling how girls feel going to Aashiana or Liberty market to buy the latest lawn print. Mehndis are no different than shopping malls for many aunties; the Hyperstar of people. Looking around is window shopping, relatives serve as customer support helping them find out the necessary details. In lieu of any such relative, I believe people carry a device like the device that helped Ash Ketchum recognise Pokemon. One look at the dress enables them to recognise the designer, year of print release and price of the dress. And just like Pokemon, these people seem to be driven by a desire to Gotta catch ‘em all. My mother has made new friends with random aunties calling at the house. I cannot get my burgers as customised as professional match makers are able to provide for potential matches. I thought my mom was ordering the new Ipad, when she asked for the “white, smart and sleek model”. No country values intellect more than Pakistan. We use smart as an adjective to appreciate somebody’s looks. The top most demand is a doctor bahu (daughter-in-law). The five-year MBBS degree serving as a crash course to prepare you for anything else you may suffer from in life. If you can dissect a frog, you are welcome to marry our son. My mother has collected a notebook of phone numbers with parents with eligible daughters. I am convinced there is a Facebook group somewhere passing around these lists. These calls seem to be the sole reason landlines still exist in Pakistan. I wonder if there is a ‘Tinder’ like app for parents in Pakistan that lets them swipe left or right at other parents they like. The app would let them see the financial, religious and ethnic status of other parents. If both parents swipe right and like each other, only then are they allowed to exchange pictures of their children. Come to think of it, Pakistani parents should sue Tinder. We have been making matches based solely on photographs for ages. If westerners think they have it awkward at first dates, we arrange the most extravagant first dates inviting all our families and friends; these first dates are called ‘weddings’. There are also greater chances of these first dates leading to something in Pakistan. One minute you are enjoying a Hanif Rajput chicken biryani and the next you are cooking chicken biryani for you, your spouse and your two children. I completely feel ill-equipped to go through this experience; it seems rather daunting. I do not even know how to ride a horse. If somebody hides my shoes, I have absolutely no qualms about walking in my socks. If you know they are going to get stolen, why not just go wearing a pair from Sunday bazaar? I don’t photograph well, I hate ladoos and my shalwars keeping slipping off. I would make the worst dulha (groom) ever. I might just start performing if I am on the stage for too long. And nobody wants their daughter to get married to a comedian. No amount of claiming you were ‘kidding’ would save you, if you jokingly tell somebody you like men just to get out of the ordeal. If you are to risk it, I would recommend doing it right before the final family picture. You know, the one meant to be framed by Jimmy’s and put up all over the house compelling all guests to compliment it. I told my father about my difficulties at understanding all of this. He said we will talk about it later and instead took me to the bakra mandi (goat market) to buy a goat for Eidul Adha. He taught me how to check if the goat was pure bred or not. I soon realised any animals tracing their lineage to exotic foreign lands like Australian cows were valued way higher than the locals. The teeth are the best way to find out about the age of a goat, which is why my dad insisted on the goats smiling for every single picture. The goats need to be a certain age for them to be the ideal sacrifice. The height, the weight and the colour of the goat, all have to be perfect. There are hundreds of goats in the market but you are looking for that one goat that would make suffering through the stench of the bakra mandi worthwhile. Eventually, I had no say in the matter; my father selected a goat. I have no idea why I had to endure through all of this. My father tied my hand around a string attached to the goat and we were handed a document signifying that the goat belonged to us. My father put it under my name. I was happy to give the goat my name. As I sat there at the back of a truck lying next to a bakra staring into the starry night on that cold winter evening, the bakra snuggled next to me. All of a sudden I felt something. It is then that I realised what my father was trying to teach me. All I can say is: Well played, dad, well played. I now know why he insisted we buy a neutered goat instead of an unneutered one.

Up until a few years ago, we only had to deal with the ever-increasing benchmark set by the oldest female in the house, usually the mother(monster)-in-law. The vicious cycle of the saas bahu was a daily opera limited to the confines of respective households and, eventually, the daughter-in-law came to accept that she was ‘not good enough’. When Fariha cooked her umpteenth daig of biryani, this time to perfection, with the rice not sticking to each other like khichdi and the yellow masala gleaming like sunshine, at some level she hoped her mother-in-law would finally let out a whistle. Instead, her mother-in-law ignored looking her in the eye and said,

“Are you bringing some raita to swallow this down?”

“She did it for me so I will do it for her of course. But, mine was years ago and there was no Pinterest,” she exclaims adding, “Too many references, too many expectations!”

“The problem is not with social media. It’s when you put up your pictures you want everyone to like them and leave ‘aww’ comments on them. You are opening it for the world to comment and some will say bad things. For example, my party was perfect but I got criticised for spending too much.”

“We are constantly stretching ourselves to create content for Facebook, Instagram, Pinterest and so on. And the internet is never happy, like my mother-in-law!” says another housewife, requesting not to be named.

Bread pudding is one of the most frugal yet comforting and heart-warming desserts ever created. Though most people choose simplicity with their addition of spice, it should be known that those creamy oozing layers of custard can do with and compliment any spice in the cabinet. Here I have used traditional saffron and cardamom. In my home in Pakistan, my nani (maternal grandmother) used to make Shahi Tukre every Sunday for lunch amongst the biryani and accompaniments. Even though it’s a heavy dessert, there are ways to make it more suitably lower in calories – use skimmed milk and less sugar – though you compromise the authenticity. Shahi Tukre is a sublimely saffron-infused, milky and egg-free bread pudding – the flavours and aromas are best described as decadent and royal. It’s a dessert that comes from the Mughals and is as popular today in India and Pakistan as it was then. Of course, nowadays it’s rather a dessert than a privileged, as it was in the Mughal era. Shahi Tukre itself translates to ‘a slice of kingliness’ which explains its regal name. In an attempt to create my own twist on a classic Mughal recipe, I couldn’t resist buying this unassuming yet sweet nutty marzipan cholla (chickpea) bread from Gail’s and rushed home, hoping to create a real fusion of cultures in the form of a marzipan cholla Shahi Tukre dish. I patiently waited for a day for the bread to be slightly stale and voila – it became a beautifully fragrant creation, staying true to its Mughal roots yet crossing borders and flavours. The marzipan gave the dessert an enhanced nuttiness and sweetness. Don’t be daunted by having to make the ‘khoya’ – thickened milk which takes ages to prepare – as I have included a quick recipe below. This is used in many Pakistani desserts so it’s a recipe worth learning! This recipe makes enough for three to four people and takes about 30 to 45 minutes to prepare. Ingredients: Large marzipan cholla bread or any other soft bread – ½ loaf Ghee – ½ cup Whole milk – 2-3 cups (can be substituted with almond or soy milk) Dry powder milk – ¾ cup Water – 1 tbsp Caster sugar – ½ cup Saffron – 1 pinch (soaked in hot milk for about 15 minutes) Cardamom – 2 pods (bruised and seeds removed) Almond and pistachios – Handful (sliced, for garnishing) Method: 1. First prepare the khoya by making a thick paste using the powdered milk and water. Cover and heat in microwave on full power for about one minute or so until it looks like stage two in the picture below. Then give it a stir and heat again for about a minute and a half and it should look like stage four below. You now have khoya (thickened milk) ready. 2. Slice off the bread crusts and heat one to two tablespoon of ghee in a frying pan and fry the pieces of bread on both sides till they are golden brown. Place the bread slices in a shallow dish and pour in two cups of milk to soak the bread slices and leave for about two to three minutes. Press on the slices to spoon out soaked milk and keep that milk in a bowl. Carefully set the bread aside. Make sure not to press on the bread slices too hard or excessively as that might spoil the bread. 3. In a saucepan, heat the milk spooned out from the soaked bread, along with another cup of milk, khoya (which should be half a cup), one to two tablespoon of ghee, saffron, cardamom and caster sugar, and cook on medium heat while stirring it constantly until it turns thick and yellow in colour. 4. Once the yellow custard is ready, pour half of the mixture into a shallow serving dish and place the bread slices on top, carefully overlapping each other. Pour the remaining custard on top of the placed bread slices, making sure all the slices are covered evenly. Sprinkle with sliced pistachios and almond and bake in an oven on medium heat for about 20 minutes or so until the top is crusty and brown and the custard is bubbling away. 5. Serve with more fresh nuts and some plain vanilla ice cream, or just by itself either warm or cold. For a more elegant and royal touch, sprinkle some beautiful pink rose petals! All photos: Sumayya Usmani This post originally appeared here. 

I have been living in Dubai for the past three years, and since my immediate family is based in Dubai, I haven’t gotten a chance to travel home much. But being an expat, I still miss Karachi. The city still feels like home because I was born and raised there and have numerous memories attached to it. Recently, I had the chance of visiting Karachi after a very long time and ended up enjoying it way more than Dubai. Turns out, Karachi is better than Dubai in a number of ways. 1. When it comes to food, there’s no comparison I feel this is an obvious one. The food in Karachi tastes much better than the food in Dubai. Our bun kebabs, biryanis, and barbeque are simply mouth-watering. There are Pakistani restaurants in Dubai as well, but only a few have the authentic Pakistani taste, and even that’s not anywhere close to the food in Karachi. The best part is that this delicious food is available at every street corner of Karachi. 2. Every degree counts The weather in Karachi and Dubai isn’t very different from each other, except that Karachi is usually five to 10 degrees cooler than Dubai, which makes a lot of difference. The intense heat and temperature in Dubai are unbearable during the summer and the prospect of outdoor activities is non-existent. Also, Karachi winters are just perfect, whereas Dubai winters feel like moderate summer. 3. The importance of U-turns  The laws and layout of the roads are more relaxed as compared to Dubai. For instance, while driving in Karachi, you can take a U-turn easily, but in Dubai, majority of the roads don’t have U-turns. In fact, at times, you have to drive long distances to find a cut. Want to cross the road? Do it from anywhere you like in Karachi, but in Dubai, you can’t cross the road from just anywhere without risking a fine, other than a zebra crossing. Just as almost every Karachiite has been subjected of street crime, nearly every other person in Dubai has been subjected to street fines. 4. “I will give you best price” If you have ever sold your used/old electronics in Dubai, you would know what a hassle it is. In Karachi, there is an established market for buying and selling old electronics, and that even for a reasonable price. Even if it’s complete junk, you will be able to get something for it. I had a laptop, as well as an obsolete cell phone which I wanted to sell and it took me 10 minutes to sell them off for a reasonable price in Karachi. Perhaps the only way to dispose used and old electronics in Dubai would be throwing them down the garbage chute or in a bin. 5. When you buy things and convert Dirhams to Rupees or vice versa As per the Economic Intelligence Unit (EIU), Karachi is the cheapest city in the world. If you convert everything from Dirhams to Rupees, it feels way cheaper in comparison to Dubai. While shopping at Hyperstar in Dolmen Mall one evening, I kept buying items, mainly some local edibles which I wanted to take back to Dubai, as well as stock up for the time I was in Karachi. I kept picking up things off the shelves and noticed my trolley was stuffed. When I proceeded to the checkout, the bill was only about Rs1,600. My excitement escalated when I realised that I only paid AED60 for everything that I bought. Karachi, the city of lights, is the economic capital of Pakistan. Unfortunately, it has been marred by violence and other issues over the years. Perhaps Dubai may not have developed as much were it not for the violence in Karachi  during the 80s. But we Karachiites still love Karachi. It’s a great city and will always be our home.

During lunch, a colleague asked us what is the national dish of Pakistan, and everyone present provided a different answer. I said that’s easy, it has to be daal roti (lentils and flat bread), right? This was quickly rebutted by someone mentioning that it has to be a rice-based dish and that roti is not as common as you may think, especially in the past decade or so.  One would assume the answer is biryani? I mean who does not eat biryani? But no, it cannot be. Biryani is too elite a meal and too limited to certain regions of this vast and culturally diverse country. Well then, what does Google have to say? [caption id="" align="alignnone" width="596"] Photo: Express Tribune[/caption] Nihari – Most of the hits indicate that nihari is the national dish of Pakistan. However, this also cannot be correct. It is an Arabic dish more popular in Punjab and Sindh and that too in the larger cities for those who can afford it. Parts of Khyber-Pakhtunkhwa (KP) and Balochistan almost completely overlook dishes such as nihari and biryani. Surely, in order to qualify as the national dish of Pakistan, it would need to be a common household feature across Pakistan. [caption id="" align="alignnone" width="595"] Photo: Sibtain Naqvi[/caption] Naturally, every region in Pakistan would have a different local dish and the dish we may end up choosing as our national dish would not be that popular, either by way of preference or necessity, in a lot of regions. However, at the very least, it has to be a meat-based dish, right? Wrong. With a very low per capita income, it has to be an affordable meal. So, what is the national dish of Pakistan? What is the one meal had in homes of the majority from Gilgit-Baltistan to the Makran coast? At the very outset, it is important to lay down certain ground rules which are or rather should be necessary to determine what the national dish of a particular country is. First and foremost, it is not simply the most common dish the country is known for. For example, sushi is what Japan is most known for. However, the most consumed meal there is either ramen or donburi and sushi is only reserved for somewhat special occasions. Secondly, it is not the dish the people of the country desire the most but rather actually end up eating the most. So, instead of a nice roast dinner, the bacon butty would top the list in the United Kingdom. Thirdly, it is not just a matter of the dish being the most consumed in the country, it has to be a dish that is eaten regularly in most parts of the country. Lastly, it has to be fairly significant. So, chai (tea) roti or any other form of bread with tea which almost all of Pakistan has for breakfast is out. Now that we have disregarded biryani and nihari, let’s look at some other contenders. Aloo gosht (meat and potato gravy)– How many times have you heard this? What’s for dinner? Why its aalu gosht. Again? The fact is that mutton is expensive and as common as this food item is in the households of most of you reading this article, unfortunately, a majority of the public cannot afford such luxuries. [caption id="" align="alignnone" width="570"] Photo: Pinterest[/caption] Chicken salan or masala (chicken gravy) – Nope, once again, too expensive and thus not as common a feature in a majority of Pakistani homes. All sorts of meat are sadly out then. As a country, we may have perfected cooking our meat but it is not something the common man can have that often. [caption id="" align="alignnone" width="600"] Photo: Express Tribune[/caption] Daal roti – Yes, finally a serious contender and my first guess as the national food. The fact is that daal and roti is very popular indeed, however, it is not as widely consumed if one looks at it region wise. If one looks at certain regions of northern Punjab, then yes, it is still the most consumed meal but with rising prices of daal¸ even in regions where daal and roti was almost a daily occurrence, less expensive alternatives have replaced it. Besides, daal and roti is not as common in parts of K-P and Balochistan. [caption id="" align="alignnone" width="500"] Photo: Flickr[/caption] Daal chawal (Lentils and rice) – So if roti with daal is not so popular in the drier and colder regions of the country, then is it more popular with rice? No. Sorry daal, you just did not have what it takes to please the whole country. [caption id="" align="alignnone" width="500"] Photo: Flickr[/caption] Pulao – In any form, kabuli or otherwise, made with chickpeas or meat or some other method, pulao is very popular in parts of K-P and Balochistan, and in fact is more regularly eaten than dishes which require bread. But rice generally, if one looks at the whole country, is not as popular, despite biryani’s attempt at glorifying the seed. [caption id="" align="alignnone" width="440"] Photo: Pinterest[/caption] Sabzi roti (vegetables and flat bread) – This covers cauliflower, peas, potatoes, aubergine, ladyfingers, etc. cooked either independently or in a mixed format. Well, if all the vegetables are taken as a whole, then sabzi might actually be the most consumed dish in all the regions of Pakistan. However, for the sake of being fair to non-vegetable foods, we must treat all vegetables are a separate dish. [caption id="" align="alignnone" width="500"] Photo: Flickr[/caption] If not any of above, then what single dish could take the title? Well, according to random questions asked from strangers from across the country representing a not so very accurate cross section of society, race and religion, the most common dish may actually be saag roti. So, it seems, roti may end up in the winning equation after all. [caption id="" align="alignnone" width="576"] Photo: Tribune[/caption] However, how does saag potentially top the supposed popularity contest? It turns out that as saag is not very expensive, it is preferred over other vegetables and lentils in rural areas throughout a majority of Pakistan. That potentially makes it the most consumed dish region-wise and perhaps in sheer quantity as well. With a bit of desi makhan (local butter), it even mimics the national colours. So does that qualify it to be the national dish of Pakistan? In my personal opinion, no it does not. Why not? I don’t know, naming something as banal as saag as our national dish would not be doing justice to the cuisine. Which brings me to my point regarding the difficulty in selecting a national dish for a country as culturally diverse and rich in its culinary heritage as Pakistan, it’s impossible. So, let’s all just settle for biryani and call it a day, and, while we are at it, lets also declare cricket as our national sport – about time.

Derived from the Persian word ‘Birian’, biryani is a spicy rice and meat dish which is prepared by mixing layers of rice, meat, tomatoes, fried onions, spices, and food colour. Biryani making is an art – one has to know how long rice should be cooked for, before it can be arranged in layers along with the meat and tomatoes. The rice can become soggy if boiled excessively, or even remain undercooked if not boiled for an appropriate amount of time. All biryani lovers take their biryani very seriously. They feel irked if the biryani isn’t yellow enough or if there’s no khewra (rose water) sprinkled on top. Some take it quite personally when biryani is not served with raita (yogurt). It has become such an integral part of our culture that no desi wedding is complete without a few deghs of biryani. Moreover, biryani deghs are commonly distributed among the poor during Ramazan and Ashura. Many of us, however, have no idea how biryani came into our lives and cemented itself as a cultural edifice. It is believed that the dish was first introduced in the subcontinent during the Mughal era. It is said that biryani originated from Persia via Afghanistan and North India. During the reign of the Mughals, Lucknow was known as Awadh, and the biryani craze there led to the creation of a specialised Awadhi Biryani. [caption id="" align="alignnone" width="640"] Awadhi biryani.
Photo: Hotstar.co.in[/caption] It didn’t take long for the biryani to spread throughout the Indian subcontinent. Various cities and states mixed in their own flavours and tastes to create their personalised versions of the rice dish. It is interesting to note that variants of biryani emerged, just as Emperor Aurangzeb made administrative divisions in various regions. When Nizamul Mulk was made the ruler of Hyderabad and the Aaru Kaadu region to the south of Hyderabad was placed under the Nawab of Arcot, two distinct versions of Biryani emerged in the state of Hyderabad – the Arcot and the Hyderbadi biryani. [caption id="" align="alignnone" width="640"] Arcot biryani.
Photo: Recipesaresimple.com[/caption] [caption id="" align="alignnone" width="640"] Hyderabadi biryani.
Photo: Grabhouse.com[/caption] We owe the introduction of biryani in Mysore to Tipu Sultan. At the time, it was a royal dish for the Nawabs and Nizams. They used to hire vegetarian Hindus who cooked it with eggs instead of meat. The history of biryani dates back to the 1800s. There are numerous stories associated with this dish. One story has it that Timor brought it down from Kazakhstan via Afghanistan and Northern India. According to another story, Mumtaz Mahal declared it as a ‘complete meal’ for the army. Some disagree with the origins of the dish, stating that it originated in West Asia. According to some, the nomads used to bury earthen pots full of meat, rice and spices in a pit. The pots would eventually be dug up after some time; rich with the aroma of spices and the well-cooked layers of rice and meat. Countries today, however, have their own versions of biryani, such as the Turkish Pilaf with mild spices and nuts in Turkey, Kabuli palao in Iran, Malaysian biryani and Indonesian biryani. [caption id="" align="alignnone" width="640"] Turkish pilaf.
Photo: Iheartyum.com[/caption] New York is termed as the melting pot of various cultures. It is believed that close to 400 various dialects and languages are spoken in the neighbourhood of Jackson Heights, which is the largest desi corridor of North America. When I read about the Biryani Cart situated near sixth avenue and 46th street while I was in New York City, my excitement heightened along with my curiosity. The Biryani Cart was established by a Bangladeshi American, Meruj Kumar. Chicken, mutton and vegetable biryani is served here along with a delicious yogurt and chutney. The menu also includes kati rolls and tandoori chicken. It is quite popular around town and has also been nominated for the “Vendy Award” several times. Vendy Awards are awards for street vendors in New York. It is in the city of New York, closer to midtown Manhattan, where a biryani khoka is situated which serves biryani. What started off as a small business, has now expanded to various locations around the city. I was delighted to see that the Americans were enjoying the biryani just as much as I was. Karachi saw its advent of biryani begin in 1969. Most Karachiites would agree that biryani truly gripped the city when Student Biryani opened up. Slowly it turned into a popular Pakistani food chain, and the city has since been hooked.  Student Biryani is a variant of the Bombay biryani. The unique taste of student biryani boasts of black cardamom, black cumin seed and a unique masala blend. Apart from having branches in Karachi, Lahore and many other cities throughout the country, Student Biryani has also expanded to Dubai. The recipe has never been replicated. The first store was opened in Saddar, Karachi by Haji Mohammed Ali. The business is now run by his sons and grandsons. It is highly unlikely that a Karachiite has never tried it. With so many different variations of the biryani, one has bound to try at least one. Needless to say, no one has just tried it once – as it keeps you wanting more.

As a city, Karachi yearns for entertainment. Unfortunately, the only entertainment we seem to think of in this part of the country surrounds itself around food. Now, no one’s saying food is a bad thing – I mean being a Karachiite automatically means you are an inherent foodie. But when you combine food and a festival together, your expectations automatically rise. Since the past two years, Karachi has been hosting what is called the Karachi Eat Food Festival. This consists of lots of different (already established) restaurants coming together in a big beautiful lawn at Frere Hall, with a stage that is (supposed) to host concerts and regale a whole bunch of entertainment starved Karachiites. The initial response to this festival was fantastic – it was a brand new idea, played the tunes of a foodie’s song and was an outlet for entertainment. But over the years (three to be exact), reactions have begun to vary. From hearing words like “delicious”, “fun” and “different”, we started hearing words like “same-old”, “unorganised” and just “okay”. What surprised me a little bit, having attended all three festivals, was how complacent Karachiites became when it came to such events being hosted; I’ve heard things like “but we have nothing better to do so let’s not criticise the one thing we do have”. We know how to make things fun, there is no doubt in that, but the fact that we will settle for the most convenient money-making kind of fun, that compromises our general approach to food, is a bit disappointing. In the Karachi I know, we have Facebook pages that hold restaurants accountable for the slightest mistake in their order. We know how to tell the difference between good food and just food – we pride ourselves on it! I mean how many times have we fought Lahore over which city has better food? And yet… when it comes to a grand scale event such as the Karachi Eat Food Festival, we step away like docile little lambs happy to be fed dry grass. This is not to say the festival isn’t a great idea – it’s fantastic! A friend argued that it is nice to have “all the restaurants under one umbrella”, but then… how is this “festival” any different from the various food courts we have at all our malls? Does it suddenly become okay to wait at a stall for over 50 minutes for unpalatable food? Food that would have been of much better quality were you to order the exact same thing to your door step? After all, everything at the festival is available at the restaurant itself too… so why should I wait in line for food that is not up to the mark? But then, I hear things like “what about community”. And I see people fighting over the last chair available, if that means sliding your backside onto one when you see an older person waiting for it… really doesn’t warm me up to the community argument. While that really isn’t the purpose of this discussion, the fact that this festival is just another regular food gathering is. To me, a festival is a celebration of sorts – something that encourages you not only to enjoy food, but to learn something from it or experience something new. I mean, wouldn’t it be great to walk into the festival and learn all about the various kinds of food available in Sindh? How one kind of biryani is different from the other? How, as Khurram points out in the video, a regular dish like sajji is made differently in every different city? Wouldn’t it be a tourist magnet if we hosted this festival yearly to boast about the culture of food in Pakistan? Wouldn’t it be great to walk in and show your friends that one particular stall that you can relate to most? I mean… churros really don’t ring the Pakistani bell in my mind. And besides, where do they even come from? What is the significance behind that dish? If you want churros, so be it, but tell me something about it! I don’t mean to criticise the organisers or the event, it is a great endeavour – but is it enough of an endeavour? No. The organisers have set a precedent for massive food festivals to take place in Karachi. Imbuing the right flavours and the right ambience is our prerogative to take. Karachi has exhibited great enthusiasm when it comes to these festivals, but we need to make sure that they remain what we want them to be – a true celebration of food. For that we need to stop applauding restaurant-made pasta, pies and desserts and give a chance to the food that is prepared by small vendors and new players in the food market. To truly celebrate food, we need to make sure that food takes centre stage, not popular restaurants and eateries. Enough mass-produced churros and cheesecakes, let’s bring out the home-bakers and allow them to strut their stuff. No more mainstream desi food served by major local food labels, let’s rejoice in the essence of true Memon, Bohra, Sindhi, Parsi and Bihari cuisine. When Karachi Eats, it shouldn’t have to bore its taste buds with the same old stuff. When Karachi Eats it should indulge in a kaleidoscope of flavours and aromas that can truly satiate its appetite. Bring the surprise element back - keep it interesting. [poll id="411"]

Eid will always remind me of my childhood and growing up in Pakistan. I have a clear sensory memory of awakening to aromas of cloves and cardamom wafting from the kitchen into my bedroom. This is a day that revolves around family togetherness and a celebration of food, after a month of abstinence and contemplation. Though a global Muslim festival, Eid is celebrated differently in each country, highlighting the fact that this is not just a religious day, but a time to celebrate our culture and identity. But, the one unifying similarity is that Eid is a celebration of food, authentic flavours and family togetherness. As a child I would eagerly await Eid, as children we would receive ‘eidi’ in tiny colourful envelopes from older family and friends, and I would always look forward to collecting my ‘king’s ransom’ from my father, who would promise me this only if I woke up early, changed into my pretty new clothes and bangles! Food took centre stage – from breakfast of seviyan, hot cardamom chai, jalebis and dahi baras made by my mother, followed by ‘elvensies’ of sheer khurma at my nani’s house. Before lunch we would distribute food from our homes to the needy, this is a big part of the Eid culture in Pakistan, feeding those who may not be able to afford it themselves. Our lunch would always be at my dadi’s (paternal grandmother) place, which always promised to serve a lavish spread of biryani, shami kebabs, koftas, and always ending with mithai and her version of seviyan. A day of family visits, sitting together, being force-fed an obscene amount of food, laughing and cherishing what is on our tables is how I would describe Eid in Pakistan. To me, Eid is a moment of thankfulness – for the food we receive, for our necessities being fulfilled and the presence of our loved ones in our lives. These recipes for me provide the essence of Eid in Pakistan. I learnt them from my family and still cook in the UK today. Bavette shami kababs with black cardamom, black cumin and cinnamon [caption id="" align="alignnone" width="600"] I have adapted a traditional recipe and used bavette steak which is cheap and just beautiful.[/caption] Shami kababs are usually melt-in-the-mouth, pureed, spicy meat whisked in channa daal (chickpeas) based kababs found in nearly all homes in Pakistan, with a history as far back as the Mughal Empire. Often a laborious task, I have adapted a traditional recipe and used bavette steak which is cheap and just beautiful, and instead of purred mince beef – as it is traditionally done – I leave the meat to cook slowly until it pulls apart, mixed with spices and channa daal. When it is dry and cool, add fresh herbs and ginger and mould together into burger patties, dip lightly in egg and shallow fry; perfect Eid guest treats with some spiced tamarind chutney. Makes six to eight kababs Cooking time: Two to three hours Ingredients Bavette steak – 400 g Channa daal – 50 g (soaked for about 30 minutes to overnight before cooking) Cinnamon stick – 1 Black cardamom – 2 Black cumin (or regular cumin if not available) – 1 tsp Coriander seeds – 1 tsp Star anise – 2 Dried red chillis – 2 to 3 Black peppercorn – 1 tsp Cloves – 8 to 10 Ginger – ½ inch (chopped into tiny pieces) Coriander– ½ bunch (chopped finely) Mint leaves – 20 (chopped finely) Green chillies – 2 (chopped finely) Egg – 1 (beaten) Vegetable oil to shallow fry Method: 1. Add the first 10 ingredients in a heavy based saucepan and add one and a half pint of water. Bring to a boil and then return to a simmer, cover and leave to cook for about three hours on low flame. Keep checking to make sure the meat doesn’t stick at the bottom. Ensure that you stir it occasionally. Do not add any more water. 2. After about two hours or so check to see if all the moisture and gone, the meat is tender and falling apart and the lentils are mushy. 3. Break and pull the meat apart, add the finely chopped ginger, chopped mint, coriander and green chillies. Mix until all is well combined with the meat. 4. Take about two tablespoons of the meat mixture and, using your hands, make flat burger patties. Dip each into egg and set aside on a plate. 5. Heat vegetable oil in a shallow frying pan, once hot add about three to four patties in the pan. Fry for about one minute on each side, until both sides are medium brown. 6. Serve hot with any hot sauce or ketchup. Pakistani festive beef biryani [caption id="" align="alignnone" width="600"] This recipe is a labour of love, as is the Eid lunch[/caption] This recipe, as well as lunches that one prepares on Eid, are products of affection.  Your loved ones deserve such dedication when you cook for them. Red chilli powder – ½ tsp Braising steak/ beef chuck pieces – 400 g Greek yoghurt – 200 g Saffron – ½ tsp (seeped in 2 tbsp hot boiling water for 15 minutes) Mint leaves – 10 Lemon – ½ (sliced) Rose water/ kewra essence – 2 tsp Melted ghee – ½ tbsp Green chillis – 2 Pistachios – 1 tbsp Edible rose buds – 10 (or 1 tbsp edible dried rose petals) Method: 1. Begin by par boiling the soaked rice, drain and set aside. It should be firm but not entirely raw. 2. Heat a heavy based saucepan on medium low, add the oil and ghee. When hot, add all the whole spices and cook for 30 seconds, or until you can smell the oil aromatised by the spices. 3. Turn heat to medium. Add the red onions and fry until light golden. Next add the ginger and garlic. Cook for 30 seconds or until you can smell that the garlic no longer smells raw. Add tomatoes, cook until the moisture of the tomatoes is gone. Add about one to two tablespoons of water if the tomatoes burn. The result should be a thick, rich sauce with no hard tomato bits and oil rising to the surface of the sauce. Add the turmeric and red chilli powder. 4. Next add the beef and stir fry until sealed. About two to three minutes. Add the Greek yogurt and continue to stir fry until the moisture of the yoghurt evaporates and you are left with a sauce. Cover the pan and turn the heat to low. 5. Allow to cook until the sauce is thick reddish brown sauce with, oil rising to the top. This will take a patient 15-20 of cooking. At this point you may need to add a little water if the meat isn’t cooked through and cook covered for a few more minutes until the sauce is thick again. 6. Once the meat is cooked through, it’s time to layer the rice on top and infuse the aromatics of saffron, lemon, mint, green chilli and rose water or kewra. Layer the rice evenly on top of the meat. 7. Poke the aromatics into the rice, pour over the saffron and rose water or kewra and then, using a piece of foil cover the entire surface of the saucepan and place the lid firmly over to create a seal, so the steam does not escape the pan. Turn the heat to its lowest setting and steam cook for 10 minutes. Once done, remove the foil and let the steam escape. 8. Gently mix the rice and meat with the sauce using a dessert spoon to prevent breaking the rice. 9. Serve hot in a serving dish and scatter pistachios and rose petals or buds. My Nani’s Muzaffar seviyan served with clotted cream – sweet vermicelli with saffron and cardamom [caption id="" align="alignnone" width="600"] Muzaffar Seviyan served with clotted cream – Sweet vermicelli with saffron and cardamom.[/caption] There are many ways to make the quintessential Eid dessert called seviyan. This is a sweet roasted vermicelli that can be made in either milk or water and sugar. The flavour is one that always reminds me of Eid and the excitement it brings. This is my maternal grandmother’s recipe, traditionally served with khoya (milk solids), but I think clotted cream works equally well, giving it a British touch! Serves: 6-8 people Preparation time: 10 minutes Cooking time: 10-15 minutes Ingredients: Ghee (clarified butter) – 2 tbsp Chopped pistachios – ½ cup Green cardamom seeds – 4-5 (discard husks) Fine wheat vermicelli – 1 ½ cup crushed into small pieces Boiling water – ½ pint Saffron – ½ tsp, seeped in 1 tbsp boiling water for about 5 minutes Caster sugar – 60 g Silver leaf to decorate (optional) Desiccated coconut (to garnish) – 2 tbsp Sultanas – 1 tbsp (to garnish) Silvered almonds – 1 tbsp (to garnish) Pistachios – 1 tbsp (to garnish) Clotted cream – 100 g Method 1. Heat the ghee in a wok style pan over medium heat and melt until hot. Add the chopped pistachios and cardamom seeds and stir-fry for 30 seconds. The cardamom should be fragrant and the pistachios very lightly brown. Turn the heat to medium low. 2. Add the crushed vermicelli and stir-fry until evenly light brown (takes about three to four minutes of stir frying). The vermicelli will now smell toasted and the colour should be a medium brown. 3. Add the boiling water to the vermicelli together with the seeped saffron, mix until combined and cook until the vermicelli is tender and all the water is absorbed (about three to four minutes). 4. Next sprinkle over the caster sugar, stir until dissolved (about one to two minutes). 5. Turn heat off, place in a serving dish. Decorate with silver leaf (optional). Serve warm and top with nuts, sultanas, coconut and clotted cream. (Keeps on its own for about three to four days covered in a cool dry place) All photos: Sumayya Usmani This post originally appeared here.

When I received an invitation from the University of  Balochistan informing me that five of our engineering projects had been accepted for the first Invention to Innovation Summit – the first comment my director made was,

 “Umair, do you know the halaat (conditions) in Quetta? Taking students there can be risky!”

“Aap humaray mehmaan hain, baghair khana khaye aap nahi ja saktay”. (You are our guest; you cannot leave without eating food).

“If the gold of Reko Diq and the natural gas of Sui could not change the life of a citizen of Balochistan, what can we expect from a road of China Pakistan Economic Corridor? Will it be dealt amongst the Nawabs, the Sardars, the politicians and the generals?”

“It has gotten much better because of the FC’s strong presence, but it’s temporary.”

“Aap ko waisay hi choor deta hun, aap humaray Karachi kay mehmaan hain.” (You are our guest from Karachi; I’ll drop you free of cost).

“Aap humaray mehmaan hain.. jaanay say pehlay humaray saath chai zaroor peeni hay aap nay.” (You are our guest; you have to have tea with us before you leave).

“Kissi bhi qisim main Quetta main zaroorat ho ya pareshani ho aap humain call karna.”  (If you ever need anything or need any help in Quetta, please call me).

“Aap humaray mehman hain, kam hojayay to batayayiyeaga.”  (You are our guest, if these run out, let me know).

The king of South Asian cuisine and a universal crowd pleaser, the versatile biryani, needs no introduction. It’s rich, it’s royal and it’s right up everyone’s alley. Eat it today or a day later, with raita or kachoomar, during winter or in summer, your love for biryani will be the only constant that will stand the test of time and taste. It’s a no brainer then that countless eateries and stalls have risen to meet the unparalleled demand for this revered rice dish. From Hyderabad to Bombay, Lucknow to Sindh, the quest for the best biryani has sent many biryani buffs straight to heaven. So, for those who are willing to take the risk and face the heat, order a box of the newly opened Biryani Mastani’s fragrant rice dishes and find yourself crossing over to the other side. ‘Biryani khao, mast hojao!’ is Biryani Mastani’s winning mantra which it conveys with a colourful visual brand identity that is hard to ignore. The takeout and delivery-based eatery that opened up barely a week ago in lane 5 on Seher Commercial aims to please, and the only way to go about it is to take the entire nation’s favourite dish and multiply that manifold to form a menu. The currently limited menu – which is supposed to expand over time to bring all types of biryanis under one roof – lists two biryani heavyweights from Hyderabad and Bombay, a pulao, zarda, kheer and an assortment of chutney and raitas which relay the careful pairing of flavours to get the most of out of the meal. Sealed in tiny tubs and relatively deep rectangular boxes, this biryani outlet’s food is all the rage. Straight up bright and spicy, the Bombay biryani (Rs200) takes top spot in the flavour department at Biryani Mastani. With chicken falling off the bone, tender spice infused potatoes and occasional spice clumps, complete with a heady lemon aroma, gives the dish all the body it needs. Pairing it with a cooling raita would be ideal, but not the runny sort they deliver. None of their raitas, including the kachoomar raita (Rs20), plain raita (Rs20) or green raita (Rs20), lack in flavour but a slightly thicker consistency would ensure they hold their own on a plate. The eateries’ Hyderabadi biryani (Rs300), a mighty mutton-based biryani, is another noteworthy creation. The rice soaking in all the goodness of mutton and caramelised onions with a whisper of spices was almost perfect till the discovery of charred potatoes. The burnt flavour was enough to tip the balance of the dish. But, on a good cooking day, accompanied by mildly sour imli chutney (Rs30), the dish could knock its competitor out with a single punch. Even the shahi pulao (Rs200) pales in comparison to the Bombay biryani. It’s prepared using the yakhni method but the penetration of flavours from the chicken broth in the rice is superficial. It’s mostly bland and uninspiring. Paired with the tomato chutney (Rs30) though, it’s another story altogether; the puree of fresh tomatoes accentuated with kalonji (black cumin seeds) is its much-needed royal redemption. Apart from the off-putting sweet aloo bukhara chutney (Rs30) (because aloo bukhara loses its purpose after the biryani is cooked), this is where the not so good things end. Their peshawari zarda (Rs200), a tangerine coloured sweet, coconut infused rice dish hidden under a thick coat of dried fruits comprising slim shards of dried coconut, whole almonds and raisins, could sit gloriously on any dinner table and hold its own. The dish has the right amount of sweet and crunch to woo even the most ardent zarda critics. In all, the one thing that is common in all the boxes of biryani is fragrance and decent flavour. The additional bonus of generous portions ensures that you’ve spent your money more wisely than you intended to. Overall Rating: 4 out of 5 All photos: Fatima Nadeem

This summer, I had the chance to pay a short visit to Karachi – a city I’ve never had the opportunity to visit before. Soon after landing and taking a cab to the hotel, we started hearing stories of locals out and about in the city. This aged driver, who drove us to our hotel, told us how, for the last few months, Karachi has been a lot more peaceful because of the Rangers’ operation. He also said,

“This operation should be extended to the entire province to ensure complete implementation of law and order.”

“Before, things used to be so bad that we would not even take out our cell phones, when we were out on the roads, out of fear that they’d be snatched. Now, it’s a lot safer.”

“Come to Karachi and you’ll start loving the Sharifs (for all the development they have done in Lahore)!”

Festival season marks an ebullient change in our otherwise monotonous lives. After a month of fasting, Eid is welcomed across the Muslim world all too enthusiastically, wherein food symbolises the various hues of happiness. Families and friends gather to cherish the festivities and amid this chirpy laughter and instances of celebratory spirit, food has a vital part to play. I bring you three such delectable and sumptuous recipes that are sure to win you all praises for your Eid feast! Chicken Handi Biryani Biryani is not just food but it is synonymous with life in our part of the world. It is the most celebrated delicacy and is, without an iota of doubt, joy personified. However, variant the taste buds of the very many members of a family, biryani brings them all to the table to relish jovial moments together. I experimented a bit with the traditional biryani recipe and tweaked it to fuse it with another local favourite, chicken handi, and came up with this finger-licking good and delish chicken handi biryani recipe ever. With Eid round the corner, this recipe is a must try to make unforgettably delectable memories this festive season. Ingredients: To marinate chicken Whole chicken: 1 (cut in 12 pieces) Ginger garlic paste: 2 tbsp Green chillies: 1 tbsp (chopped) Onions: 3 (steamed and puréed) Onions: 5 (sliced, fried and crushed) Turmeric powder: ½ tsp Red chilli powder: 2 tbsp Salt: 1 tsp or to taste Chicken stock powder: 1 tbsp Yogurt: 1½ cups Tomato purée: ¾ cup (homemade) Packaged Chicken Handi Masala: 2 tbsp To cook Ghee or oil: 1 cup Packaged biryani masala: 3 tbsp Tomatoes: 4-5 large (finely chopped) Green chillies: 7-8 large (stalks removed) Dried apricots (Aalo Bukhara): 7-8 Coriander: as required (finely chopped) Mint leaves: as required (finely chopped) Garam masala (mixed spice): 1½ tbsp (grounded) Garam masala Green cardamoms: 4-5 Black cardamoms: 3 Cloves: 4-5 Black pepper: 1 tsp Cinnamon sticks: 2-3 White cumin seeds: 1 tbsp Black cumin seeds: 1 tbsp Fennel flower: 1 Mace and nutmeg: ¼ tsp For rice Long grain basmati rice: 1 kg (soaked for an hour) Cardamoms: 3-4 small Black cardamom: 2 Cloves: 3-4 Cinnamon Sticks: 2 Bay leaf: 1 Salt: 4 tbsp Chicken stock powder: 2 tbsp For assembling Orange food colour mixed in milk or water (I prefer milk) Fried onions Coriander and mint leaves Packaged biryani masala: 2 tbsp Ghee: 4 tbsp A clay pot Chapati dough: 2 cups Method: 1. Put all the ingredients for garam masala in a coffee grinder and process to a fine consistency. 2. Marinate chicken pieces with all the ingredients mentioned under marination and let it rest for two to three hours. 3. Boil soaked rice along with all the whole spices, salt and chicken powder. Once rice is three quarters cooked, drain the water and keep rice in strainer. 4. To cook chicken, heat some ghee in a clay pot and add the marinated chicken along with all the juices to it. 5. Once the chicken is half tender, add in chopped tomatoes and cook further till chicken is done. 6. Add in dried apricots, chopped coriander, mint and whole green chillies. Simmer on low flame with lid on till ghee surfaces. 7. Spread an even layer of all the par boiled rice over the cooked chicken. Drizzle food colour dissolved in milk, over rice. Sprinkle chopped coriander leaves, mint leaves and fried onions on top. 8. Heat four tablespoons ghee in a frying pan and add two tablespoons of packaged biryani masala in it. Pour the hot ghee over rice. 9. Wrap the clay pot’s lid with aluminium foil. Apply chapati dough around the edges of the pot and press the lid over it, making sure there are no openings left for the steam to escape. 10. Let it simmer on the lowest heat possible for 20 minutes.