|Kolachi Jheenga Masala|
At first I thought that this book is some kind of promotional book by National Foods and the recipes wont turn great unless I use their spice mixes. But this is not the case I read through each and every section. The book defintily refers to some National spices, but the way these recipes are developed we can follow them and present great tasting meals using any brand or kind of spices available.
|Lakshmi Chowk ki Kali Mirch Karachi|
|Smoke and Meat the idea duo, this is a beef dish "Dhuwan Gosht|
For someone like me who often host and cook for people from other countries, I felt proud presenting my cooking following these recipes and explaining some culture, geography and history of the region these dishes represent.
Yes food is a great way of exploring and getting to know culture.
|Bhawalpuri White Qourma|
This nice hard copy publication has a wonderful layout. User friendly with clear step by step easy to follow instructions accompanied by thumb nail images of cooking step. I loved the full two page folded spread at the start of every section.
|Banarsi Mutton Dumpukht|
100% of the recipe that I followed worked perfect the very first time. I never cooked white qourma ever, but it was simply an epicurean delight when I cooked my first Bhawalpuri White Qourma, everyone on the table were licking fingers.
The Mdarasi Daal Masala is another winner with me, I weighed different spices and herbs roasted and milled them, stored into a jar full of fragrant exotic spice mix called 'Madrasi Daal Masala". I wont be exaggerating if i say that it transformed the daal and daal sabzi that I have been cooking using the Madrasi Daal Masala.
|Madrasi Daal Sabzi|
|Chinouti Mutton Kunna|