PAKISTAN: RECIPES AND STORIES (HB)

Thanks to shared borders with Afghanistan, China, India, and Iran, and a history of migration and trade, Pakistani dishes draw upon a marvellous array of flavours and ingredients. Here are over 100 recipes for sauces, chutneys, aromatic curries and subtly spiced vegetables, such as Spiced Chicken Dumplings, Lentil Fritters in Yogurt, Tangy Potato Curry, Slow-Cooked Lamb, Saffron-Infused Flatbread, and Parsi Wedding Custard. Features essays which profile the country’s regions and put the recipes in cultural context, and full-colour photography.