Pearl Continental in Bhurban hosted a BBQ night, the chicken reshmi kebabs were on the list of my favorite grilled items. A delicious mince of chicken seasoned with fenugreek leaves, chillies, garam masala, ginger, garlic, and coriander leaves cooked on an open flame of char-coal, it's an irresistible treat.
Chef Qamar showing off his skills with the liver delicacy referred to as "Taka Tak", which describes the sound made by the chef while frying up these organs and hitting the pan with two sharp slicers in a captivating rhythm.
Freshly made Jalebee, funnel cakes deep fried to perfection then soaked in a sugary syrup.
Paya, a hearty soup like breakfast food made with lamb feet usually eaten in the winter months with naan. The soup base is created by sauteed onions, tomatoes, and garlic to which a number of curry-based spices are added. The cooked dish is served with a garnish of fresh diced ginger and fresh cilantro leaves along with fresh sliced lemon.
Til Mil Jhinga, Pakistani Dosa and Seafood Grill at Dum Pukht the signature Mughlai restaurant at the Marriot in Islamabad.
Chilman Biryani, a traditional and flavorful rice dish topped with a pastry shell
Chocolate Chilli Mango Treats at the Islamabad Marriot and a delicious Fresh Mango Treat at Pearl Continental Rawal Pindi
A chocolate chess board welcomed me at Pearl Continental Lahore
Carpaccio made with locally sourced beef at Okra restaurant in Karachi. Okra has raised the bar on dining out in Pakistan. It's a quaint, simple yet stylish setting, an intimate space, with sublime food. This combination gives diners a unique experience in the city.
native to Pakistan. It is extensively cultivated for its sweet and sour acidic taste, which are sold in the market during summer months