Pakistani cuisine is all about layering flavors. Over centuries, home cooks have used spices and techniques instinctively, each responding to generational gustatory coding honed and passed down by the ...

The cookbook Pakistan opens with a description of kadhi, a dish of deep-fried fritters cooked in a yoghurt-based curry with a tempering of cumin seeds and dried red chillies. It's something author ...

Pakistani goat biryani A staple in the region's cuisine, this dish is traditionally made with goat – but the meat can be swapped out for lamb or chicken. Combined with basmati rice and an army of ...

One of the most cherished beverages in Pakistani culture is the iconic Pink Tea, also known as Chai Shireen. This vibrant and ...

Noor Jehan Ahmad ’26, an international student from Pakistan, worked alongside Cornell chefs to amend family recipes and feed over 2,200 students for Morrison Dining’s Pakistani Night on April 18.