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

by Maryam Jillani

The first major cookbook on Pakistani food, Pakistan puts this delicious and varied cuisine in its cultural context. Thanks to shared borders with Afghanistan, China, India, and Iran, and a history of migration and trade, Pakistani dishes draw upon a marvelous array of flavors and ingredients that make food one of the country’s finest qualities. With over 100 recipes for sauces, chutneys, aromatic curries and subtly spiced vegetables, Pakistan is a perfect introduction to readers new to the cuisine and a welcome reminder of favorites to those already familiar. A few of the recipes that  Spiced Chicken Dumplings, Lentil Fritters in Yogurt, Tangy Potato Curry,  Slow-Cooked Lamb, Saffron-Infused Flatbread,  and Parsi Wedding Custard. Along with essays profiling each of the country’s regions, abundant and dramatic photography, and a showstopping package, Pakistan is a cookbook to be read, savored, and cooked from every night.  

Genres: Cookbooks, Nonfiction, Food, Cooking, Pakistan, Food and Drink

288 pages, Hardcover

Published March 25, 2025

Reviews

[Jifu · Rating 4 out of 5]

This is an absolutely gorgeous cookbook! Admittedly though, I treated this as a nonfiction read, because it proved to be a very effective introduction to the culinary and also overall general diversity of Pakistan.

[Tazeen · Rating 5 out of 5]

Does it have new or ground breaking recipes? No. But it is so pretty and goes into the stories of the food and culture of an area. Really enjoyed going through it.
Excellent resource for those who are learning to cook Pakistani food or trying it for the first time. Covers all the bases.

[Rania T · Rating 3 out of 5]

This would have worked better as a more polished book. Should have taken a look at the way Vefa Alexiadou curated her recipes in her Greek cook books. Recipe sections a little confusing. I got more out of my Dalda cook book. Author includes recipe for the Pakistani take on the Black Forest Cake, but conveniently left out the ubiquitous chicken spread sandwich that has its own cult following as well as the Russian Salad that feels like it is straight from the 1950s. Pakistanis have their own take on pasta as well as a whole category of their own interpretation of Chinese food that was sorely missing from the pages of this text.

[Ozan Sülüm · Rating 5 out of 5]

As a self proclaimed foodie, I have been watching, reading and cooking food as one of my favorite things to do. As well as eating, obviously. Lately, mostly because of social media’s algorithm demands, food has either become a “quick fix” or fuel for gym people. It is neither. This book is what food writing should be all about.

Food is history, culture, a connection between us and our past generations and of course, a connection with our land. Maryam Jillani’s book takes you around Pakistan, connects her story to her food, her heritage and culture, makes it an awesome read.

[Dray · Rating 4 out of 5]

Great book. Area that has a distinctive cuisine. I thought the division of regions, mixed with a category of food was misleading. However, the recipes are real and fantastic.

[Dipra Lahiri · Rating 5 out of 5]

Wonderful account of the diversity in Pakistani cuisine with an emphasis on home recipes. Beautifully photographed and designed, it's a delight to hold and read. A must-have for the library.

[Nadia · Rating 4 out of 5]

received an e-ARC from Edelweiss