Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Pakistani Cookbooks?


Recommended Posts


I'm interested in learning how to cook Pakistani/Indian food. I want a book that has relatively simple recipes and is for a beginner of this type of cuisine.

The reason I say Pakistani and not Indian, is that I feel that I enjoy food in Pakistani restaurants generally more than Indian. I know they are similar in many ways, and even have many of the same dishes and ingredients, but I generally found the Pakistani versions to be spicer and generally more flavorful. I also would like to learn some good meat dishes and kebabs, and I know a lot of Indian books are more veg-centric.

Does anyone have any suggestions?

Thanks - WBC

Link to comment
Share on other sites

When in doubt, search for SBS Food Safari!

Edit to add:

I don't know about Pakistani food but if you're still interested, I have a really good Indian cookbook that features fairly simple yet authentic recipes.

It's called 'Simple Indian: The Fresh Taste of India's New Cuisine' by Atul Kochhar.

Edited by Ce'nedra (log)

Musings and Morsels - a film and food blog


Link to comment
Share on other sites

Atul Kochhar's book & restaurant are very good.

As is 50 Great Curries of India by Camellia Panjabi, a bit of a bible.

Am off to Goa in 3wks and am as excitable as an 8yr old about it! :biggrin:

here are some Kochhar recipes


Edited by adey73 (log)

“Do you not find that bacon, sausage, egg, chips, black pudding, beans, mushrooms, tomatoes, fried bread and a cup of tea; is a meal in itself really?” Hovis Presley.

Link to comment
Share on other sites


The reason I say Pakistani and not Indian, is that I feel that I enjoy food in Pakistani restaurants generally more than Indian. I know they are similar in many ways, and even have many of the same dishes and ingredients...


The cooking of most of the population of Pakistan, would I think be described as Punjabi in style. But I'm sure things get different towards the Afghan and Iranian borders, for example. And in Kashmir...

Most "Indian" restaurants (I think worldwide, not just in the UK) are actually Bengali or Bangladeshi. Bangladesh, being Moslem and once actually part of Pakistan, shares a certain amount of dietary code with Pakistan, but Bengali cuisine would differ somewhat from Punjabi...

I think its as much of a mistake to talk about "Indian" cooking as it would be to talk about "European" cooking. Its a colossal generalisation!

There are distinctly different regional cuisines in the sub-continent, and I think that distinguishing them would be a great place to start.

Madhur Jaffrey's book 'Tastes of India' was a great primer. I think its been republished under the title 'Flavours of India' http://www.amazon.co.uk/Flavours-India-Mad.../dp/0563370777/

I think this book may have other identities in the USA including http://www.amazon.com/Madhur-Jaffreys-Flav.../dp/1884656064/ but the point is that this is an inexpensive book structured by the regional cuisines.

"If you wish to make an apple pie from scratch ... you must first invent the universe." - Carl Sagan

Link to comment
Share on other sites

Thanks everyone. I searched online for some Pakistani recipes and found that even for dishes of the same name, there are wide variations in the recipes. This includes spices used, method of cooking, etc. I was really surprised about this, but as others said in the thread, I guess Indian and Pakistani cultures are themselves so complex and diverse, that depending on what region, etc, there may be a hundred variations of the same dish. So, I guess I just have to use trial and eror and try a bunch off different recipes and stick with whichever version I like best.

I will defiantely check out some of the books and sites you guys recomended. Thanks!


Link to comment
Share on other sites


  • Similar Content

    • By Rushina
      What would you like to be included in a cookbook you classify as a "good cookbook"?
    • By Multiwagon
      Other than the three written by Michael Ruhlman, which I have read and loved, what other books are out there that are about cooking, but not cookbooks?
    • By OliverB
      I just received a copy of "The Cook's Book - Concise Edition" edited by Jill Norman, and now I'm curious, what's the difference to the full edition? Supposedly it has 648 pages compared to 496 in this edition, and it appears to be much larger in size if the info on us.dk.com is correct. Other than that I can't find any info what the difference might be. It's a neat book with lots of photos about techniques etc, and lots of recipes. As with any DK book production values are high.
      If the contents are the same, I'm happy with the smaller version, but I'd really like to know what I might be missing on those 150 or so pages. If it's just filler, I don't care. If it's some fantastic recipes, I do care....
      Anybody here know both editions? Google was so far of no help. Lots of the full edition are to be had used as well, I'd be happy giving this one as a gift and ordering the full edition, if it's worth it.
    • By devlin
      Say you were rounded up with a group of folks and either had a skill to offer in exchange for a comfy room and some other niceties or were sent off to a slag heap to toil away in the hot sun every day for 16 hours, what 3 books would you want to take with you to enable you to cook and bake such fabulous foodstuffs that your kidnappers would keep you over some poor schlub who could cook only beans and rice and the occasional dry biscuit?
    • By mixmaster b
      I am interested in getting some cookbooks that cover the basics of pastry and baking--not bread, necessarily, but dessert, cakes, cookies, etc. I searched a few other cookbook threads but did not have luck on finding books on pastry.
      My interest is in fairly classic French and European style baking, and I need a book that covers technique. Pictures would also be much appreciated--I like both the step by step pix or great pictures of the end product.
      Right now, I have Desserts and Chocolate Desserts by Pierre Herme. (I love these and have had good results from the recipes, but feel I should start with a more classic approach.) La Varenne Pratique has provided some good starting points, but I would like to find a book with more focus on baking.
      I was thinking about the Payard book. Any comments? Suggestions would be much appreciated! In case it applies, I am a home cook and am slightly more skilled than a total beginner.
  • Recently Browsing   0 members

    No registered users viewing this page.

  • Create New...