Noor Jehan Ahmad ’26, an international student from Pakistan, worked alongside Cornell chefs to amend family recipes and feed over 2,200 students for Morrison Dining’s Pakistani Night on April 18.
A mainstay at the Eid al-Fitr table of Maryam Jillani’s grandmother, Kulsoom, was mutton pulao, an aromatic rice dish prepared in a gently spiced bone broth. It’s both comforting and celebratory — and ...
This combination of photos shows cover art for the cookbook "Pakistan," by Maryam Jillani, left, and a dessert recipe from the book called seviyan. (Hardie Grant Publishing via AP, left, and Sonny ...
MARKINGS Publishing’s latest venture, Mrs Azra Syed’s Pakistani Cooking, is an encyclopedia of Pakistani dishes and cooking techniques. Syed, who was inspired by her granddaughter to write this ...
Pakistani cuisine is all about layering flavors. Over centuries, home cooks have used spices and techniques instinctively, each responding to generational gustatory coding honed and passed down by the ...
When Maryam Jillani was growing up in Islamabad, the last day of Ramadan was about more than breaking a month-long fast with extended family. A joyous occasion, the Eid al-Fitr holiday also was marked ...
A mainstay at the Eid al-Fitr table of Maryam Jillani’s grandmother, Kulsoom, was mutton pulao, an aromatic rice dish prepared in a gently spiced bone broth. It’s both comforting and celebratory — and ...
Some results have been hidden because they may be inaccessible to you
Show inaccessible results
Feedback