Being force-fed an obscene amount of food and laughing is how I would describe Eid in Pakistan.

What I love most is that this is not a generic curry. It’s a dry stew with a thick tomato paste enveloping the lamb.

I have a soft spot for Pakistani desserts, but I am always drawn by the simplicity of the western crème brulee.

The smell of rain and thunder is almost synonymous with that of vegetable pakoras and a brew of cardamom tea.

A beautiful fragrant creation staying true to its Mughal roots, yet crossing borders and flavours.

I was always drawn to the simple yellow daal, sitting there in a pot, making no apologies for its’ sloppy demeanour.

The audible crunch of the pastry followed by an instant hot, sweet, aromatic burst of honey-like Pakistani banana.

My Nani, who would always find a reason to cook a leg of lamb, would make this Kashmiri style pot roast on Christmas.

A traditional Parsi recipe, passed on from family to family in their community across the subcontinent.

In my house we always made this okra version. It was served not as a snack but as an accompaniment with curry and rice