For those who have struggled to learn Pakistani cuisine, my Pakistani Home Cooking Guide is the dawn of a new day.
This guide is jam-packed with tips and tricks to help you master the basic fundamentals of making a curry, and a survival guide on what to do if something goes wrong. It also has vital information on how to work with some of the key ingredients that go into a curry. These small adjustments to your cooking routine help to ensure a perfectly turned out dish with maximum flavor.
I’ve also included some key points to keep in mind when cooking rice. Getting the cook right on Pakistani rice takes practice, but I’ve got a few cheats that’ll make it even easier.
Even if you’re experienced with Pakistani home cooking, this book is the reference you will want to have on hand to help.
Another great thing about this guide is that it’s totally free when you subscribe to my mailling list.
So what are you waiting for?
Some more about what’s inside the Pakistani Home Cooking Guide:
Ah, if only a book like this existed when I first started cooking Pakistani food…
I take you through the steps of making the base of a Pakistani saalan, so whether you’re cooking something like my Authentic Chicken Curry with Desi Chicken or developing a recipe on your own, you’ll know where to start.
Another important factor in cooking is color. After all, “the eyes eat first.” I talk about all of the factors that go into the color of your curry and how to get that perfect shade every time.
Next, I talk about all of the factors that affect the texture and thickness of your saalan. The various ingredients you can use to thicken it, and what you need to be careful of when working with these ingredients.
Another factor to keep in mind with specific ingredients is when and how to incorporate them into the curry so that they provide their best and maximum flavor. I talk about this in my “Raw Facts” section, trust me, it’s a game changer.
I have a page devoted to curry rescue, or what to do if something goes wrong while cooking. Don’t worry, I got you covered.
And lastly, I finish with rice because, well, is it not the best companion to good curry? Pretty much every Pakistani I’ve met so far loves rice! So, I figured no good Pakistani Home Cooking Guide could be complete without a section devoted to mastering Pakistan’s favorite grain. Read it now and thank me later.
And that’s it! I hope you decide to get the free eBook, and let me know what you think and/or if you have any suggestions for next time.