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                        <title>The latest life style food network updates | The Express Tribune</title>
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                        <description>The Express Tribune keeps you up to date with all the latest happenings from Pakistan and across the world!</description>
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			<title>Pizza Hut Pakistan: Rustam Foods announces new chapter of growth for Pizza Hut</title>
			<link>https://tribune.com.pk/story/2588416/pizza-hut-pakistan-rustam-foods-announces-new-chapter-of-growth-for-pizza-hut</link>
			<comments>https://tribune.com.pk/story/2588416/pizza-hut-pakistan-rustam-foods-announces-new-chapter-of-growth-for-pizza-hut#comments</comments>
			<pubDate>Thu, 22 Jan 26 06:52:26 +0500</pubDate>
			<dc:creator>
				<![CDATA[Sponsored Content]]>
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			<category><![CDATA[Life &amp; Style]]></category><category><![CDATA[Food]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2588416</guid>
			<description>
				<![CDATA[Rustam Foods is the sole authorised franchised partner for Pizza Hut in Pakistan]]>
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				<![CDATA[Rustam Foods Pvt. Ltd. announced a new chapter of growth for Pizza Hut Pakistan as the official sole authorised franchise partner for the brand in Pakistan, effective October 2024.

The Pizza Hut brand has been part of Pakistan&rsquo;s dining culture since 1993 when it became the country&rsquo;s first international restaurant chain. In October 2024, Rustam Foods Pvt. Ltd. became the sole authorised Pizza Hut franchisee and operator in Pakistan.

Scott Hudson, General Manager for Pizza Hut in the Middle East and Africa quoted:


Pizza Hut is thrilled to be partnering with Rustam Foods to bring the brand to the Pakistan market. Since their announcement as the franchisee and operator for the market, Rustam Foods has demonstrated an unwavering commitment to operational excellence, uncompromising quality and brand stewardship. 

We couldn&rsquo;t be happier to be working with them to serve the great taste of Pizza Hut to Pakistan.




Rustam Foods expanding via company-owned stores

The relaunch of Pizza Hut Pakistan is being led by Zaka Dogar, CEO of Rustam Foods. Under his leadership, Rustam Foods has rebuilt supply chains, emphasised global Pizza Hut operating standards, and ensured that all ingredients from dough to sauces meet international specifications.

Sharing his views, Zakar Dogar, CEO of Rustam Foods commented:


Rather than pursuing rapid franchising or short-term expansion, Rustam Foods has adopted a company-owned store model, prioritising accountability, consistency, and brand integrity. 

To date, the company has successfully launched 14 stores in Lahore and 2 in Islamabad within our first year of operations, all operating under strict quality and compliance standards.




&nbsp;

People-first growth and future expansion

The growth of Pizza Hut in Pakistan has created hundreds of jobs, with a strong emphasis on training, mentorship, and career development. Rustam Foods continues its legacy of being a talent incubator, providing structured training programs for young professionals entering the food and hospitality industry.

Looking ahead, Rustam Foods is preparing for the next phase of Pizza Hut&rsquo;s expansion into additional major cities across Pakistan.



New restaurants are planned for 2026, including a flagship outlet in Lake City Lahore, as well as locations in Rawalpindi, Peshawar, Faisalabad, and Multan. These restaurants will reflect Pizza Hut&rsquo;s latest global brand positioning, &#39;Feed Good Times,&#39; while being locally operated and managed by Rustam Foods teams on the ground.


Menu down the memory lane

Guests can continue to enjoy the diversity of Pizza Hut&rsquo;s menu, featuring its world-famous and exclusive crusts, including the iconic Original Pan&reg;️, Thin &amp; Crispy, and the much-loved Stuffed Crust&reg;️ &mdash; from the globally celebrated Cheesy Stuffed Crust to locally inspired options such as the Kebab Stuffed Crust.

The menu also includes signature favourites like Super Supreme, Spicy Chicken Ranch, Chicken Fajita, and Classic Pepperoni.

To complete the experience, Pizza Hut offers a range of legendary sides &mdash; from garlic bread, chicken wings, wedges, and spin rolls to indulgent desserts, including the brand&rsquo;s famous Hershey&rsquo;s&reg;️ Cookie.



With these new openings, Pizza Hut Pakistan reaffirms its commitment to delivering great food, memorable experiences, and moments of joy that keep people coming back for more.

A complete list of authorised Pizza Hut locations in Pakistan is available on the brand&#39;s official website here as no other restaurants in the country are authorised to sell Pizza Hut products.

Pizza Hut, a subsidiary of Yum! Brands, Inc. (NYSE: YUM), was founded in 1958 in Wichita, Kansas, and is a global leader in the pizza category with nearly 20,000 restaurants in more than 110 markets and territories.



The brand has earned a reputation as a trailblazer in innovation with the creation of icons like Original&reg;️ Pan and Original&reg;️ Stuffed Crust pizzas. In 1994, Pizza Hut pizza was the very first online food order, and today Pizza Hut continues leading the way in the digital and technology space with over half of transactions worldwide coming from digital orders.

Leveraging its global presence, Pizza Hut also works to positively impact restaurant employees, the communities they serve and the environment through commitments across three priority areas: More Equity, Less Carbon and Better Packaging.]]>
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			<title>2,000 liters of fake milk seized and destroyed in Lahore</title>
			<link>https://tribune.com.pk/story/2580136/2000-liters-of-fake-milk-seized-and-destroyed-in-lahore</link>
			<comments>https://tribune.com.pk/story/2580136/2000-liters-of-fake-milk-seized-and-destroyed-in-lahore#comments</comments>
			<pubDate>Tue, 02 Dec 25 07:49:52 +0500</pubDate>
			<dc:creator>
				<![CDATA[Afzal Talib]]>
			</dc:creator>
			<category><![CDATA[Pakistan]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2580136</guid>
			<description>
				<![CDATA[District General Halal Food Authority takes action against adulteration and fraud in Thokar area]]>
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				<![CDATA[Authorities in Lahore carried out a major crackdown in the Thokar area on suppliers involved in selling fake milk in the name of cow and buffalo milk. Around 2,000 litres of adulterated milk were seized and destroyed, and a case has been registered against the offenders.

The supplier&rsquo;s tanker, numbered LXK-7964, was intercepted while preparing to supply the fake milk to local shops early in the morning. &ldquo;On inspection, powder, chemicals, substandard ghee, and fake thickening agents were recovered from the site,&rdquo; said DG Food Authority, Asim Javed.







Javed&nbsp;stated that on-spot tests failed, confirming the milk was adulterated. Laboratory checks revealed the milk contained water, powder, and vegetable ghee, which can be extremely harmful if consumed in excess.

The DG urged citizens to report any fraudulent activity related to milk and dairy products by calling 1223 or messaging the Food Authority&rsquo;s Facebook page.

&ldquo;An international-standard policy is being introduced to ensure the supply of pure milk,&rdquo; said Javed. He added that, under the directives of the Chief Minister of Punjab, strict action is being taken against anyone involved in food adulteration or fraud, and all available resources are being deployed to eliminate the production and sale of fake milk.







Last week, a nationwide network involved in the production of synthetic milk was dismantled in Haripur&#39;s Hattar Industrial Zone, where three suspects were taken into custody. The group had allegedly been supplying adulterated milk to Punjab and several other provinces.

Officials said that during a late-night raid, authorities sealed a factory accused of producing hundreds of thousands of litres of fake and hazardous milk. Three individuals were arrested at the scene. Authorities vowed that such &quot;food terrorists&quot; would not be spared under any circumstances.

Director General (DG) Wasif Saeed reported that the Khyber-Pakhtunkhwa Food Safety and Halal Food Authority uncovered the network during an intelligence-led operation targeting the manufacture of counterfeit, adulterated and unsafe milk.

Director Operations of the Halal Food Authority Yusuf&nbsp;and Director Technical Dr Abdul Sattar Shah, supported by a specialised food safety team, raided the premises and arrested the suspects, originally from Bahawalnagar, Punjab, who were caught red-handed inside the factory.

Read: PFA unearths counterfeit milk unit

Briefing the media, DG Saeed explained that after action by the Punjab Food Authority (PFA), the group had shifted its operations to K-P,&nbsp;where it was then intercepted. He noted that the crackdown was prompted by intelligence shared initially with the PFA and later acted upon by its K-P counterpart.

He said that large quantities of chemicals, raw materials and heavy machinery used in the manufacture of synthetic milk were recovered from the facility. Tankers filled with unsafe milk were also seized and destroyed.

He added that the factory had been operating illegally and supplying adulterated milk to major cities, including Islamabad and Rawalpindi. The network was allegedly producing and distributing almost 100,000 litres of synthetic milk each day.

The factory was sealed during the operation, the manager and two others were arrested, and all machinery was taken into government custody. An FIR was lodged, and legal proceedings are underway.

The DG further stated that the Haripur Food Authority&#39;s district team had been suspended for negligence. He reaffirmed that those endangering public health would face strict action and that harsh penalties awaited such &quot;food terrorists.&quot;]]>
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			<title>Masterchef Pakistan returns after an 11 year hiatus</title>
			<link>https://tribune.com.pk/story/2575295/masterchef-pakistan-returns-after-an-11-year-hiatus</link>
			<comments>https://tribune.com.pk/story/2575295/masterchef-pakistan-returns-after-an-11-year-hiatus#comments</comments>
			<pubDate>Sat, 01 Nov 25 10:12:33 +0500</pubDate>
			<dc:creator>
				<![CDATA[Life And Style Desk]]>
			</dc:creator>
			<category><![CDATA[Food]]></category><category><![CDATA[Life &amp; Style]]></category><category><![CDATA[TV]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2575295</guid>
			<description>
				<![CDATA[New season is being judged by chefs Saadat Siddiqi, Mahwish Aziz and Asad Monga]]>
			</description>
			<content:encoded>
				<![CDATA[Masterchef Pakistan has made a comeback after an eleven year break. The new season of the show&nbsp;promises to be bigger and better, featuring a revamped format and high production quality that aligns with global standards.&nbsp;

The show has a new panel of judges that features chef maestro Saadat Siddiqi, baking expert Mahwish Aziz and ingredient specialist and chef Asad Monga. The culinary competitions will, &ldquo;Bring together the country&rsquo;s top home cooks in a battle of skill, heart&nbsp;and flavor,&rdquo; according to their official Instagram. Adding that it is more than a competition, &ldquo;It&rsquo;s passion under pressure.&rdquo;

MasterChef Pakistan aims to showcase culinary talent and celebrate Pakistani cuisine, providing aspiring chefs a platform&nbsp;to gain recognition and guidance. With its return, the show will&nbsp;reignite the passion for cooking among viewers. Fans can look forward to high pressured challenges, fresh stories, and creative&nbsp;dishes in the upcoming season.&nbsp;

Registrations and auditions for the show were held in mid-2025 across major cities like Karachi, Lahore, and Islamabad, gathering significant responses from aspiring chefs nationwide.

The first season aired on May 3, 2014, on Urdu 1, featuring 100 contestants from major cities like Karachi, Lahore, and Islamabad. The show was produced by Paragon Productions and was based on the international MasterChef format. &nbsp;The original judges included Chef Zakir Qureshi, Chef Mehboob Khan, and Chef Khurram Awan, who guided contestants through various cooking challenges. It concluded on July 27, 2014, with Ammara Noman winning the title and a cash prize.

The new season is produced by Pixel Entertainment. It is powered by Knorr, Vim Pakistan and Nestle Everyday. The show is co-sponsored by Walls, Kashmir cooking oil and Laziza and presented by Sabroso. Its official pantry partner is Imtiaz and official appliance partner is Dawlance.

The culinary competition show will air on HUM TV every Friday and can be streamed online on YouTube.]]>
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			<title>'Raftar' documentary exposes the unseen struggles of Karachi’s waiters</title>
			<link>https://tribune.com.pk/story/2573258/raftar-documentary-exposes-the-unseen-struggles-of-karachis-waiters</link>
			<comments>https://tribune.com.pk/story/2573258/raftar-documentary-exposes-the-unseen-struggles-of-karachis-waiters#comments</comments>
			<pubDate>Mon, 20 Oct 25 07:58:08 +0500</pubDate>
			<dc:creator>
				<![CDATA[Our Correspondent]]>
			</dc:creator>
			<category><![CDATA[Food]]></category><category><![CDATA[Life &amp; Style]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2573258</guid>
			<description>
				<![CDATA[Long hours, no salaries, and survival on tips, the harsh truth of local restaurants]]>
			</description>
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				<![CDATA[In Karachi, where food is a celebrated part of life, the behind-the-scenes reality of the restaurant industry is far darker. The documentary,&nbsp;Exposing Karachi&rsquo;s Restaurant Industry,&nbsp;which was released last week on Raftar&#39;s YouTube channel is&nbsp;narrated by Shifa Leghari and&nbsp;sheds light on the exploitation of restaurant waiters, many of whom work long hours without a proper salary.

&ldquo;Apart from the sea, food is the only thing Karachi&rsquo;s people have an edge over Islamabad and Lahore,&rdquo; said Shifa. Indulging in the best the city has to offer, she recalled, &ldquo;When I visited a local restaurant, I noticed that there were waiters everywhere. Sometimes there are more waiters than customers.&rdquo; She wondered how restaurants could afford so many waiters. She then went digging around to find out how much money these waiters make on a 12 hour shift, and was shocked.

Upon further inspection, she found out that some of the top fast food chains pay as little as Rs15,000, whereas some of the more upscale coffee shops located in DHA or Bukhari Commercial reach Rs35,000 at most. In many places, you don&rsquo;t even get any salary, instead the waiters get 5% commission on every order. For instance, the waiters of Boat Basin only survive on tips.

The documentary explains how it&rsquo;s unfair that the waiter&rsquo;s time is set, meaning they have to work a certain number of hours. However, their wages are unstable as tips are not guaranteed. If the customer chooses to not tip or there are no sales for some reason, then the waiter&rsquo;s income stops. Moreover, you&rsquo;re putting another burden on the customer and a tip is someone&rsquo;s token of appreciation, not their salary.

Portraying how restaurants usually clapback to such accusations, the documentary brings in pretend shop owners saying, &ldquo;So what if we don&rsquo;t pay them, they get tips. It&rsquo;s difficult for us to survive here, if they get Rs40,000, we&rsquo;ll have to shut down. Thank god they&rsquo;re getting jobs otherwise they&#39;ll steal mobiles on the streets.&rdquo;

According to the latest economic survey, there are 55,000 restaurants and hotels in Karachi, where 2.3 lakh people work. These restaurants have a profit margin of 100% to 200%. &ldquo;If these restaurants don&rsquo;t have money then how come they have sprouted in every street and neighborhood?&rdquo; the documentary asks.

The narrator thinks that what&#39;s happening here might be worse than political injustice. The Sindh government has set the minimum wage at Rs40,000. All these matters come under the Labour Department. Chief Inspector of Labour, Athar Ali Shah revealed, &ldquo;We have a complete mechanism, we have authority over minimum wage. They can come to us and tell us that so and so is happening to us, people are just afraid that they&rsquo;ll be fired. But that&rsquo;s not true, if everyone is fired, how will the restaurant run?&quot;

The Chief Inspector admitted that they are an implementing agency and their job is to implement this. However, he thinks that although they are prosecuting Karachi, they cannot prosecute the whole city. He also clarified that not paying the minimum wage is a crime and the employers can go to jail for it.





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Some restaurant owners think that even the minimum wage is not enough.

&ldquo;If a person is earning Rs40,000, then what kind of lifestyle will they have?&rdquo; asked Abdul Haadi Samad, a restaurateur. &quot;He won&rsquo;t be able to afford a small house with a rent of Rs7,000-8,000 or pay the electricity bill. He won&rsquo;t be able to educate his children or feed himself or have fun. He won&rsquo;t be able to do anything.&quot;

Raftar is a platform dedicated to driving social change through the power of storytelling. They simplify complex issues, challenge the status quo, and attempt to bring a change in our society.]]>
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			<title>Top 5 iconic beverages of Pakistan</title>
			<link>https://tribune.com.pk/story/2568250/top-5-iconic-beverages-of-pakistan</link>
			<comments>https://tribune.com.pk/story/2568250/top-5-iconic-beverages-of-pakistan#comments</comments>
			<pubDate>Mon, 22 Sep 25 07:35:53 +0500</pubDate>
			<dc:creator>
				<![CDATA[Our Correspondent]]>
			</dc:creator>
			<category><![CDATA[Life &amp; Style]]></category><category><![CDATA[Food]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2568250</guid>
			<description>
				<![CDATA[A refreshing look at Pakistan’s most iconic sips]]>
			</description>
			<content:encoded>
				<![CDATA[Pakistan&rsquo;s food culture is world-famous, but its drinks are just as iconic. From traditional recipes to quirky modern favorites, these beverages capture the country&rsquo;s history, climate, and taste for refreshment. Here are five that truly represent the nation&rsquo;s diverse palate:

1. Lassi

A chilled yogurt-based drink, lassi is a staple across Punjab and beyond. It comes in sweet or salty varieties and is often enjoyed with breakfast or lunch. Lassi is mentioned in ancient Ayurvedic texts and is believed to be thousands of years old. Today, it remains a symbol of rural life and summer hospitality in Pakistan, where farmers and workers rely on it to stay cool and energized in the heat.

2. Limca

A cold fizzy lemon-lime soda, Limca is a nostalgic brand that&rsquo;s still loved by many. Its sharp, tangy taste makes it especially refreshing in the heat. Introduced in South Asia in the 1970s, it quickly became a popular alternative to global sodas as is often mixed with flavoured syrups. In Pakistan, limca became a roadside essential, found in dhabas and corner shops where it&rsquo;s often paired with spicy street food for an instant cooldown.

3. Kashmiri Pink Tea (Noon chai)

This salty, creamy tea has a rosy pink color thanks to a long brewing process and a pinch of baking soda. Often garnished with crushed pistachios or almonds, it is&nbsp;served hot during winter. The unique pink hue comes not from milk but from the oxidization of tea leaves during brewing. In Kashmiri households, it&rsquo;s a staple at weddings and festive occasions, symbolizing warmth and tradition.

4. Qahwa with Gur (Green tea with jaggery)

A fragrant green tea infused with spices like cardamom and cinnamon, qahwa is especially popular in northern Pakistan. Adding jaggery gives it a rich, earthy sweetness. Qahwa has been consumed for centuries across Central and South Asia as both a drink and a medicinal tonic. In Gilgit-Baltistan and Khyber Pakhtunkhwa, it&rsquo;s considered a winter essential, believed to boost immunity, aid digestion and keep the body warm against the cold.

5. Rooh Afza Sharbat

This ruby-red syrup mixed with cold water or milk is Pakistan&rsquo;s most famous summer cooler. Its floral and herbal notes make it instantly recognizable. First created in Delhi in 1907, Rooh Afza has remained a household name in Pakistan for generations. During Ramadan, it&rsquo;s almost always part of iftar tables, making it deeply tied to religious and family traditions.

Whether it&rsquo;s a roadside soda, a festive cup of pink tea, or a chilled glass of lassi on a hot day, these five drinks reflect how Pakistan beats the heat, celebrates traditions, and brings people together.]]>
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			<title>Sting’s Lazy Helpline flips the script on laziness at home</title>
			<link>https://tribune.com.pk/story/2559566/stings-lazy-helpline-flips-the-script-on-laziness-at-home</link>
			<comments>https://tribune.com.pk/story/2559566/stings-lazy-helpline-flips-the-script-on-laziness-at-home#comments</comments>
			<pubDate>Mon, 04 Aug 25 09:56:35 +0500</pubDate>
			<dc:creator>
				<![CDATA[Sponsored Content]]>
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			<category><![CDATA[Food]]></category><category><![CDATA[Life &amp; Style]]></category>
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			<description>
				<![CDATA[Sting bottles were delivered to doorsteps with crew members visiting households as part of this campaign]]>
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				<![CDATA[Sting, Pakistan&rsquo;s most dominant drink in its category, had already conquered the streets. However, a surprising blind spot awaited it inside the house as most people didn&rsquo;t think they needed a boost at home. 

While Sting had become the fuel of choice for street-side hangouts, late-night study sessions, and long commutes, it wasn&rsquo;t finding its way into the fridge. Tea and cola continued to dominate in-home routines. And in a market, it already led, this was the one place Sting hadn&rsquo;t broken into.

The brand leaned into a culturally familiar insight, one that had never really been addressed by any drink in the category. Outside the home, people stayed active, productive, always on, but inside, things changed. Tasks were delayed, to-do lists ignored, and home became a zone of creative procrastination. Especially for men.

Sting didn&rsquo;t just acknowledge the problem. It flipped the script.

For the first time in its history, the brand didn&rsquo;t speak to the ones doing the delaying, it spoke to the ones waiting on them. The women. The sisters, wives, and mothers who had dealt with this dynamic for far too long.

Sting&rsquo;s Lazy Helpline was a direct line to its &quot;Lazy Squad&quot; - a fully branded crew showing up at doorsteps with Sting bottles in hand and zero tolerance for sitting around. They didn&rsquo;t just bring Sting, they brought a moment of change.



https://www.facebook.com/stingpakistan/videos/3934430990132137




The campaign came to life through real home visits, digital dominance, and e-commerce. Branded vans patrolled neighborhoods and influencer kits paired Sting bottles with cheeky chore lists. Lazy Kits became shoppable bundles online and the Lazy Squad brought the idea straight into people&rsquo;s lives.

The impact was immediate; surely impossible to miss. People jumped on social media with stories of the Lazy Squad showing up at their doors, snapping photos of the cheeky chore lists, and tagging the lazy ones at home who needed the hint. The campaign struck a chord as it was funny, real, and instantly relatable.




On e-commerce, the Lazy Kits sold out quickly, turning the online buzz into real-world action. Sting didn&rsquo;t just get people talking, it got them moving, laughing, and looking at home life a little differently.

Sting&rsquo;s Lazy Helpline marks a defining shift in Sting&rsquo;s voice, tone, and audience. By stepping inside the home and speaking directly to women, the brand did something it had never done before. Sting redefined where the boost it promises can show up and who gets to activate it.]]>
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			<title>Restaurant review: Da Noi knows how to marry flavours</title>
			<link>https://tribune.com.pk/story/2548384/restaurant-review-da-noi-knows-how-to-marry-flavours</link>
			<comments>https://tribune.com.pk/story/2548384/restaurant-review-da-noi-knows-how-to-marry-flavours#comments</comments>
			<pubDate>Thu, 29 May 25 05:26:48 +0500</pubDate>
			<dc:creator>
				<![CDATA[Manahil Tahira]]>
			</dc:creator>
			<category><![CDATA[Spotlight]]></category><category><![CDATA[Food]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2548384</guid>
			<description>
				<![CDATA[Wedding an array of ingredients with an ambient dining experience, this restaurant has much to offer]]>
			</description>
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				<![CDATA[In a city teeming with flashy new openings and formulaic caf&eacute; menus, Da Noi brings something far rarer to the table: restraint. Located in Karachi&rsquo;s ever-expanding upscale dining circuit, Da Noi feels like a restaurant with nothing to prove and everything to offer. From its minimal Bauhaus-inspired interiors to a menu rooted in refined simplicity, this is certainly not your run-of-the-mill eatery.&nbsp;

We started with the roasted bell pepper soup, a velvety, indulgent opening note. While the pepper&rsquo;s smoky essence played a more supporting role to the soup&rsquo;s buttery base, the overall effect was comforting &mdash; exactly the kind of richness Karachi&rsquo;s cool evenings call for. The garlic bread alongside was excellent: crisp, fragrant, and generously portioned.

The citrus quinoa medley arrived next, looking like a summer garden in a bowl. Bursts of watermelon, the crunch of candied walnuts, hints of maple, and the slight bitterness of rocket all played their parts. The quinoa could&rsquo;ve used more spotlight, and the &ldquo;citrus&rdquo; barely made itself known; the salad, on the whole, was a well-balanced starter and marked a welcome departure from the overdressed greens seen elsewhere.

From the appetisers, the seared beef with spicy soy glaze stood out. Served medium, the meat was tender, with a delicate char that gave it an earthy edge. The soy glaze was amazingly just as fiery as the name might suggest, the umami competing with the spice, which worked well in its favour. Even for diners not typically drawn to red meat, this dish makes a strong case.



The sundried tomato grilled chicken was another crowd-pleaser. Juicy, flavourful, and plated over a generous bed of fresh rocket and feta, the dish offered depth and texture. The baked potato on the side &mdash; crispy-edged and fluffy inside &mdash; was an especially welcome touch. This is the kind of plate that satisfies with its generous portion, but never feels overwhelming.



If the meal had a weaker link, it was the pesto prawn linguine. While the prawns were cooked just right and the serving large enough to rival most mains in the city, the pesto lacked brightness. A squeeze of lemon or a little more seasoning might have added dimension, but it&rsquo;s a small complaint in an otherwise well-thought-out spread.



Dessert came in the form of a cheesecake with fruit compote, or rather, fruit scattered neatly over the top. While purists might expect a true compote, the cheesecake itself was rich and decadent, with a biscuity base that delivered exactly the crunch you want at the end of a meal.

Verdict: While the spice doesn&rsquo;t always deliver the bold heat it promises, Da Noi&rsquo;s strength lies in its sophisticated, velvety layering of flavours. This is a restaurant that trusts its ingredients and pairs thoughtful cooking with attentive service and an ambient dining experience truly considerate of its guests.

Rating: 9/10

Have something to add to the story? Share it in the comments below.&nbsp;]]>
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			<title>Weekly recipe: Chocolate walnut muffins</title>
			<link>https://tribune.com.pk/story/2533423/weekly-recipe-chocolate-walnut-muffins</link>
			<comments>https://tribune.com.pk/story/2533423/weekly-recipe-chocolate-walnut-muffins#comments</comments>
			<pubDate>Mon, 10 Mar 25 07:34:41 +0500</pubDate>
			<dc:creator>
				<![CDATA[Urooba Rasool]]>
			</dc:creator>
			<category><![CDATA[Food]]></category><category><![CDATA[Spotlight]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2533423</guid>
			<description>
				<![CDATA[Deep chocolatey, nutty muffins lie within easy reach for anyone with ten minutes to spare]]>
			</description>
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				<![CDATA[There is something exceedingly pleasing about a dark, nutty, chocolatey muffin - and not the least because it takes less than 15 minutes before you can shove them in the oven. A crackly muffin top holding fort about a dense, dark tiny little cake? Yes, please.&nbsp;

With no mixers involved, the batter is something you can put together with your eyes closed when you are running on fumes. All you need is measuring cups, spoons, a couple of large bowls and a spatula, which is why this will be the work-shy baker&rsquo;s go-to dessert recipe for all time.&nbsp;

Preheat your oven to 200C and line a 12-piece muffin tin with muffin/cupcake liners. This yields between 12 and 14 muffins, so you may either need an extra tin, or re-use your tin after your first batch is done.

In your first large bowl, tip in 3 cups all-purpose flour, 1 cup sugar, &frac12; cup cocoa powder, 1 tsp baking soda (or 3 tsp baking powder, if you have no baking soda on hand) and &frac12; tsp salt. I use Dutch-processed cocoa powder for that midnight dark flavour and look, but you can use any unsweetened cocoa powder you have lurking about in your cabinet. Add 200g chocolate chips and 100g crushed walnuts. As always, I always use chocolate chips with a minimum of 70 per cent cocoa solids, but nothing is stopping you from using milk chocolate chips, or even white chocolate chips if that is what floats your boat. Mix everything together with a fork or spatula and set aside.



In your second large bowl, crack open 2 eggs. Add &frac34; cup yoghurt, &frac12; cup milk, &frac12; cup oil, 2 tsp vanilla extract and - if you have it - 1 tsp almond extract. The combination of almond and vanilla extracts elevates the flavour to the next level. Whisk it all together with a fork and pour it all into your dry ingredients.&nbsp;

Your batter will be thick - this is normal. Mix until everything appears combined and there are no specks of powder. A non-stick spatula would be best, but this is nothing the humble fork cannot handle. Do not overmix the batter, or you may end up with a muffin that sinks into itself, which would be a travesty.&nbsp;



Using an ice cream scoop, fill each muffin case to the top with batter. If you do not have an ice cream scoop, this translates to roughly &frac14; cup, or 4 Tbsp, in each muffin case. Bake at 200C for five minutes, and then reduce to 180c for the next 15 minutes. That extra burst of heat in the first five minutes ensures your muffins stand tall and proud, and the lowering of the heat means they do not dry out and burn.&nbsp;

The shelves in my oven, for reasons beyond my control, are at a slight angle, which is why my muffins look lopsided. Do not let this slight blemish put you off. These are a delight to bite into, and any optimistic declarations of &lsquo;I&rsquo;ll just have half a muffin&rsquo; will quickly deteriorate as you reach for the second half to finish off with your post-iftar cup of tea.&nbsp;



Have something to add to the story? Share it in the comments below.&nbsp;]]>
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			<title>When flavours compete: Dubai’s dining scene is not only delicious but also full of meaning</title>
			<link>https://tribune.com.pk/story/2519979/when-flavours-compete-dubais-dining-scene-is-not-only-delicious-but-also-full-of-meaning</link>
			<comments>https://tribune.com.pk/story/2519979/when-flavours-compete-dubais-dining-scene-is-not-only-delicious-but-also-full-of-meaning#comments</comments>
			<pubDate>Sat, 04 Jan 25 07:58:23 +0500</pubDate>
			<dc:creator>
				<![CDATA[Mahnoor Vazir]]>
			</dc:creator>
			<category><![CDATA[Spotlight]]></category><category><![CDATA[Food]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2519979</guid>
			<description>
				<![CDATA[From traditional Emirati kebabs to cheesecake with a side of sensory experiences, the city is a foodie’s dream]]>
			</description>
			<content:encoded>
				<![CDATA[Dubai doesn&rsquo;t do things in half-measures&mdash; like its skyline is a bold statement, its food scene follows suit. Every dish feels like it&rsquo;s trying to outdo the last, and the city isn&rsquo;t shy about showcasing its culinary chops.

But beneath all the imported truffles, edible gold leaf, and menus longer than furniture assembly instructions, there&rsquo;s one undeniable truth: this city knows how to eat. Whether you&rsquo;re spending your rent money on a tasting menu or scraping coins together for a late-night shawarma, Dubai delivers.

&nbsp;

Tapas with a tan



First stop: Ginger Moon at W Hotel Mina Seyahi. It calls itself a &lsquo;no-beach beach club,&rsquo; probably because it overlooks an infinity pool rather than the beach, but said view stretches from Ain Dubai to Dubai Harbour, so yes, you&rsquo;ll want a table outside.



The menu leans pan-Asian, but honestly, it&rsquo;s more like global tapas with a tan. The salmon on crispy rice from the sushi menu is exactly as advertised. Crispy rice, fresh fish, zero complaints. The sweet potato fries are the kind of addictive where you start politely sharing and end up speeding up so you can eat more than your hungry companions. 

Next, we&rsquo;ve got OIA Greek Restaurant at JA Ocean View Hotel which is a true sanctuary for those seeking the essence of Greece in Dubai. If you&rsquo;ve ever fantasised about a Greek island vacation but your bank account said &ldquo;not today,&rdquo; OIA is your consolation prize. It&rsquo;s all white-washed and blue decor and an unreasonable amount of feta. Many dishes are inspired by the Blue Zones, regions known for their residents&rsquo; longevity, such as the island of Ikaria. 



The watermelon and feta salad is one of those dishes you order thinking it&rsquo;s a light starter, only to spend five minutes whispering, &ldquo;Why is this so good?&rdquo; The sweetness of the watermelon paired with the saltiness of the feta is what works. You&rsquo;ll soon find that no meal is complete without fries for the table, and the ones here were drizzled with lemon and sprinkled with feta with a feta dip on the side. Too much feta? Other times yes, but not this time. 

The Greek meatballs are another hit&mdash;juicy, well-seasoned, and lazily lounging in a marinara sauce, served in a portion size that immediately has you cursing your appetite because why can&rsquo;t you indulge in several starters and an entire main course without popping a button?

&nbsp;

A taste of Italy 

&nbsp;

In the world of Dubai dining, Franky&rsquo;s Pizzeria is the cool kid who studied abroad and came back with stories and an inexplicable collection of linen shirts. Located in JLT, Franky&rsquo;s is a rooftop hangout with interiors that look eerily similar to if Karachi&rsquo;s Loco had a love child with Caf&eacute; Flo.



For starters, we went with Franky&rsquo;s signature stracciatella service&mdash;a chaotic but delicious mix of bresaola, olives wrapped in melon, pickles, rocket, basil pesto, confit garlic, and fermented chili. There&rsquo;s even a table-side performance where someone expertly mixes the pesto right in front of you. 



For mains, the clear standout was the Chorizo Pizza. Smoky chorizo, a drizzle of honey, and a generous sprinkle of Parmigiano created the kind of sweet-savoury combo that makes you stop mid-conversation and nod approvingly at your plate. Close behind was the Black Truffle and Mushroom Pizza, rich and earthy in all the right ways. The Margherita, while technically excellent, felt like a well-behaved child in a room full of chaotic geniuses&mdash;good, but overshadowed.

Dessert stayed true to classic Italian roots with tiramisu and, more importantly, sinister little donut holes filled with white and dark chocolate. They arrive looking harmless, but one bite in and you&rsquo;ll find yourself clutching the bowl that was supposed to be shared, muttering &ldquo;mine&rdquo; under your breath.

&nbsp;

With a side of history 



For a taste of the past, Al Fanar Restaurant &amp; Cafe is the place to be. It&rsquo;s less about flashiness and more about traditionally good food. The restaurant revives memories of Dubai, as a small town on the shore of the Arabian Gulf. At the time, cafes and social venues were cosy and developed alongside residential areas.

Visitors enjoy sitting in the al fresco courtyard, with seating arranged around a tree. Inside you can spot Arabian paraphernalia from the period dotting the walls and shelves.



The beef kafta is tender, seasoned perfectly, and pairs beautifully with rice dishes that taste like they&rsquo;ve been cooked by someone&rsquo;s grandmother. Weirdly enough, the fresh salad stole the show. There was nothing to it - just fresh leaves, but the dressing was a mystery concoction that makes it the best salad you will ever encounter.

Technically not solely a dining experience, ARTE Museum Dubai at Dubai Mall delivers an immersive art experience that blends technology, visuals, and sound into a multi-sensory spectacle. Covering 2,800 square meters, the space is divided into 14 zones under the theme &lsquo;Eternal Nature&rsquo;, featuring digital forests, cascading waterfalls, and atmospheric soundscapes that feel straight out of a luxury meditation playlist.



At the end of the exhibit, the ARTE Tea Bar offers a dessert break that doubles as an art installation. The cheesecake, shaped like the iconic wedge of cheese Jerry would risk life and limb to steal from Tom, is light, creamy, and perfectly balanced in sweetness. Everything you hope a cheesecake will be when you order one.

Every detail leans into the experience&mdash;when dessert arrives, the table lights up, and glowing floral wreaths surround the plate. It&rsquo;s theatrical and entirely on brand for a city that treats dining as an extension of performance art.





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A post shared by Express Tribune Life&amp;Style (@tribunelifestyle)




Have something to add to the story? Share it in the comments below.

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			<title>Waheeda Bano's food for thought</title>
			<link>https://tribune.com.pk/story/2509398/waheeda-banos-food-for-thought</link>
			<comments>https://tribune.com.pk/story/2509398/waheeda-banos-food-for-thought#comments</comments>
			<pubDate>Wed, 13 Nov 24 19:10:11 +0500</pubDate>
			<dc:creator>
				<![CDATA[Manahil Tahira]]>
			</dc:creator>
			<category><![CDATA[Spotlight]]></category><category><![CDATA[Art and Books]]></category><category><![CDATA[Food]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2509398</guid>
			<description>
				<![CDATA[On becoming the first woman to curate Karachi Biennale]]>
			</description>
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				<![CDATA[Waheeda Bano Baloch is, first and foremost, effervescent. Pressed for time, we meet over Zoom, its forty-minute limit infusing our conversation with a familiar urgency &mdash; one of the many relics of life under COVID-19 not long ago. True to her first impression as a patient educator &mdash; she is a Professor at the University of Sindh Jamshoro &mdash; Waheeda is incisive, warm, and adept at bridging the digital divide.

This year, she steps into a new role as the first woman to curate the Karachi Biennale.

&quot;I never thought I would learn to curate,&quot; she told The Express Tribune after KB24 had been running for over a week. &quot;Anyone can get some friends together and curate something.&quot; The word curation comes with a deceptive intuitiveness. A broader audience is exposed to a sliver of its essence in a terminally online milieu. Social media feeds are curated, as are music playlists. In practice, a layman&#39;s understanding of curation might land somewhere between gathering and collecting, or their more bureaucratic sibling: caretaking.

To curate an exhibition for Karachi&#39;s public in 2024, however, charts the long evolution of the practice. &quot;Over time, curation has matured beyond caretaking. It is about who is assembling ideas and concepts. It&#39;s not just about telling a new story with the new, but using the old to tell new stories,&quot; explained Waheeda, who holds an MA in Curating Art, Law, and Management from Stockholm University.

The exhibition, titled Rizq | Risk, explores the duality of sustenance and uncertainty as a &quot;perpetual paradox,&quot; creating a platform for critical conversations on food security, sustainability, social justice, and cultural heritage. Meeting over Zoom felt fitting, amplifying the d&eacute;j&agrave; vu that underscores our current context and the urgent call to return: to the body, to the planet, and to a present that teems with cosmic, necessary possibilities.



Water Remembers explores the Ravi&#39;s ecological scars through evolving time-based acts. Artist: Sadqain

Behind the vision

As is the case with most debuts, there is a certain expectation of innovation, and being the first woman to curate the Biennale places Waheeda under the spotlight of that desire for departure from the past.

How much does being a woman inform curatorial practice? According to her, the capacity to offer astute gendered commentary requires more than just occupying a position of influence; it demands active, intentional engagement. She keenly recognises the heightened sensitivity of such questions, especially in a cultural climate where identities are perpetually under scrutiny.

&quot;An artist visiting the exhibition said to me, &#39;I sense a feminine energy.&#39; I have been getting all these reactions, but I don&#39;t think my gender plays into my practice in such a tactile manner,&quot; she said with a laugh. Her incredulity is not misplaced. All firsts carry the burden of having to produce something stark and extraordinary. But a woman talking about gender is as ordinary as it gets.

Waheeda reasoned, &quot;My being a woman aids a certain contextualisation. But most women talk about gender. I can&#39;t see myself working as a curator and being overwhelmed by the fact that I am a woman.&quot; This year, her approach was to present a multifaceted display where gender is just one aspect, undeniably intertwined with the larger question of food security.

But she is generous in lending her identity to a bigger conversation. &quot;Talking about food security and women is the major reason why my gender becomes relevant. I come from interior Sindh, a Baloch woman, and the first to curate for KB.&quot;



In Proportions examines divine rizq and food security with a feminist focus. Artist: Mahreen Zuberi

Food security in focus

From art and fiction to policy and the political sphere, food security has long animated the public imagination. Once upon a time, the great famine in an unnamed town ravaged its people. Real-life counterparts feel just as distant, their staggering toll decimating countless livelihoods. The Great Chinese Famine claimed tens of millions of lives from 1959-61, just a decade after the deadly Bengal Famine of 1943.

Of course, famines are just one example of food-related crises throughout history, and particularly now, as life stands at the precipice of man-induced climate catastrophe.

&quot;Right now is the time to think about ourselves,&quot; Waheeda echoed a rapidly universalising call. &quot;We are faced with climate change, massive land problems, not to mention all sorts of technologies like hybrid seeds and pesticides. Food security is an indispensable part of today&#39;s lexicon.&quot;

What was once lazily dubbed &quot;global warming&quot; has now differentiated into a new flurry of concerns. It may look like the thick, poisonous blanket of smog choking cities in Punjab, recurrent heatwaves in Karachi, and millions of acres of crops lost to floods in Sindh and Balochistan.

Karachi Biennale&#39;s approach to these issues is up for debate, as is its execution. As always, such avenues prompt fresh inquiries into access and who gets to make, consume, and interpret art. But Waheeda remains optimistic, touching base with the roots of making art.

&quot;I didn&#39;t want it to be mundane,&quot; she said. There is occasional wisdom to be found in letting one&#39;s imagination run wild. And the curator is aware of a growing indifference to climate doom-mongering. &quot;This is why the layout is such that every venue offers something different. Visitors won&#39;t feel that they are experiencing the same themes everywhere.&quot;



Nofood&mdash;Starvation Cookbook reconstructs dishes born of extreme hunger. Artist: Karolina Brzuzan

Global crisis, local canvas

One aim of this creative agenda was to accentuate the glocal nature of environmental anxieties. As floods, tsunamis, and forest fires make headlines globally, Waheeda hopes to &quot;revisit history&quot; and trace lineages of colonial extraction and its enduring forms.

Among the works on display, a specialised cookbook in Sambara Gallery raised the question: what happens to food during wartime? Titled Nofood - Starvation Cookbook, Polish artist Karolina Brzuzan&#39;s work presented recipes from dire situations where extreme hunger and survival dictated meal choices. Brzuzan&#39;s approach reconstructed some of these dishes such as potato peels, once a staple for Holocaust survivors, now sustaining Gaza &mdash; when any food is allowed past the blockade.

Artist Ayesha Jatoi&#39;s installation at Frere Hall, Flesh and Blood, invited visitors to ten pairs of steel utensils, laden with &quot;blood&quot; and scattered rubble, discreetly placed in a busy area. Interspersed with familiar images of social media influencers, the piece drew attention to the grim realities of the Gaza genocide.

At home, Waheeda talked about the personal resonance of Khushboo&#39;s documentary. A filmmaker from Gilgit-Baltistan, Khushboo&#39;s film Fading Heaven follows Morko Valley&#39;s Muhammad Ali in the face of glacial melt and food crises &mdash; striking a known chord.

&quot;My maternal family used to live in Hazara. My grandfather was a large landowner there, but now no one wants to cultivate the land. There&#39;s no water. My cousins say we have this or that much land, but it&#39;s useless. It&#39;s all barren now,&quot; she shared.

But there is hope.

Khushboo&#39;s protagonist refuses to leave his village, even after everyone else has deserted it. High up in Pakistan&#39;s Himalayas, locals marry male glaciers to female glaciers in an ancient indigenous practice. Culturally known as glacier marriage and scientifically as glacier grafting, the practice involves transplanting ice from one glacier to another to encourage the growth of new ice.

&quot;One of the artists this year is Tino Sehgal, a prominent name in the Western art world, and he&#39;s also a very expensive artist. Someone asked me how I managed to bring him here. My answer was that he&#39;s incredibly generous. There are still people who don&#39;t think about money all the time. There are still people trying to mend the world,&quot; said Waheeda.



Fading Heaven spotlights Gilgit Baltistan&#39;s glacial melt. Director: Khushboo]]>
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			<title>Where flavours endure</title>
			<link>https://tribune.com.pk/story/2507017/where-flavours-endure</link>
			<comments>https://tribune.com.pk/story/2507017/where-flavours-endure#comments</comments>
			<pubDate>Sat, 02 Nov 24 20:44:44 +0500</pubDate>
			<dc:creator>
				<![CDATA[Muttahir Ahmed Khan]]>
			</dc:creator>
			<category><![CDATA[Pakistan]]></category><category><![CDATA[T-Magazine]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2507017</guid>
			<description>
				<![CDATA[Through decades of chaos &amp; change, some of Karachi’s beloved food spots have stood the test of time]]>
			</description>
			<content:encoded>
				<![CDATA[Whenever a bunch of Karachi&rsquo;s die-hard foodies hang out, sooner or later, their conversation will drift to eating places in Karachi. Not only the ones that are up and running, but also the ones that were. Older food connoisseurs will hanker about Pioneer Coffee House and Alpha Restaurant in Saddar, Caf&eacute; De Khan in PECHS, Dehli-Muslim restaurant near M.A. Jinnah Road, and Dolphin and Sea Gull in Clifton, to name a few.

Karachi has seen its fair share of ups and downs. With all the political and economic challenges, it has faced, there are longstanding restaurants in this resilient city that have remained a hallmark of Karachi&rsquo;s food palette over decades.

More than just sizzling mutton leg and fragrant curries, Kaiser Restaurant has become a Karachi institution. For over seven decades, it&#39;s captivated a diverse clientele &ndash; from everyday foodies to prominent figures &ndash; with its rich family legacy and a powerful dose of nostalgia

It was established in 1953 by the present-day owner Malik Tanveer Ahmed&rsquo;s father, Malik Rasheed Ahmed Khan [affectionately referred to as &lsquo;Abbaji&rsquo; by Tanveer]. Initially, the food was cooked by Tanveer&#39;s mother and brought to the restaurant. &ldquo;All the recipes, to this day, are my mother&#39;s,&rdquo; says Tanveer.



Standing tall, Kaiser Restaurant, quite literally so, it boasts a brilliant blend of brave flavours and a brand that has been frequented over the years by the city&#39;s bigwigs such as General Zia, Zulfiqar Ali Bhutto, Benazir Bhutto, Nusrat Bhutto, Pir Pagarra, Pervaiz Musharraf and Asif Ali Zardari, Nawaz Sharif, Kausar Niazi ( his office and favourite hangout) and many more.

In an interesting story that Tanveer tells, a regular customer once brought over an American gentleman Larry Williams, the principle of a cooling tower company, who loved their mutton leg. Next, on a solo trip to Mumbai, Williams made sure to stopover in Karachi for the sole purpose of eating at Kaiser. The tradition continues as some foreign officials dropped by recently.

Maintaining that kind of standard is no mean feat.

&ldquo;It is a consistent war to maintain quality because quality gives the right taste warna khana tau sab jagah banta hai [otherwise food is available everywhere],&rdquo; insists Tanveer. &ldquo;Our milk, meat and masala suppliers are the same since Kaiser&rsquo;s inception. Like us they are also in their second or third generations of running their businesses. They know that there is absolutely no compromise on quality.&rdquo;



Tanveer has some fascinating stories to tell about Kaiser&rsquo;s legacy. Not many of us know that during the 1971 war, Kaiser would be open all night. The lights would be off and food was cooked and served to people in candlelight, with a blackout otherwise.

In 1986, when Javed Miandad hit a last-ball six to win the Austral-Asia Cup final in Sharjah, the Sheikh had celebrated by throwing a dinner party for the Pakistani team for which food was catered from Kaiser. &ldquo;From nan to raan [mutton leg to kulfi, everything was put on a plane especially sent from Kaiser,&rdquo; recalls Tanveer.

In the past seven decades, Kaiser has seen plenty of good and bad times. Surviving in a volatile and rapidly growing city of Karachi couldn&rsquo;t have been easy.

&ldquo;In the 90s, there used to be three-day shutter-down strikes, everything would become isolated,&rdquo; shares Tanveer. &ldquo;It was a bloody era and one of the toughest times to survive. Not just the food business, all businesses suffered and many people left the country.&rdquo;

So how are things now?



&ldquo;Nowadays, this extremely high inflation is the biggest challenge for businesses to survive,&rdquo; he began talking with a smile that was soon replaced with a frown. &ldquo;People use their disposable income for eating out and the food business runs on that. But the kind of inflation that we are dealing with today does not leave anyone with enough disposable income to spend on eating out. The few who do have extra money still spend it on family outings to eat out.&rdquo;

Another old favourite and most visited food outlet in Karachi that has stood the test of time is Waheed Kabab House on Burns Road. Established by Habibullah, with a limited menu and space in 1961, presently it has expanded in terms of space, carte du jour and infrastructure. Waheed&rsquo;s dhaga kabab, fry kabab and nehari have no match in Karachi. Habibullah&rsquo;s son Waheedullah took over the reins from him, but today the restaurant is managed by Irfan Elahi, his grandson. 

Elahi believes that their restaurant still enjoys a huge clientele, but for some time now, the restaurant has been compromising its profits.

&ldquo;The pandemic was the worst situation that we experienced business wise for at least three years,&rdquo; shares Elahi. &ldquo;But these days too, it has become very tough to maintain our tradition of quality food at affordable prices, and we are compromising our margins to sustain our reputation and prestige.&rdquo;

Tanveer explains that with basics being so expensive, the prices go up on the menu. &ldquo;At the moment, utilities and food items have become so expensive that survival is quite impossible,&rdquo; he says. &ldquo;Since last year, gas prices have gone up by 600%! This is a basic requirement for homes, industries, tandoors and restaurants. Chicken, for instance, has gone up to Rs600/kg from Rs 200-Rs250 a year or so ago. Similarly, mutton is now Rs2400/kg. Prices of onions, tomatoes and flour which are the basic requirement in every kitchen are sky-rocketing. But you still can&rsquo;t increase the prices to the point that it becomes completely unaffordable. Consequently, the business owner takes the cut and slashes the profit that he makes.&rdquo;

Is that what&rsquo;s happening everywhere? &ldquo;No, not everywhere,&rdquo; he points out. &ldquo;There are food businesses that have not only raised prices, but also reduced quantities and have not taken any cut in their profits, to the extent that it has become obvious. I have observed this in restaurants because being in the business I understand what is going on. Once, I even communicated to the manager that it has gone to the point of being unfair to the customer but in vain.&rdquo;

Come what may, Karachiites remain fierce foodies. Not just dinner and lunch, for them, breakfast and tea-time are also well-defined and elaborate meals. Which brings to the mind Fresco Sweets and Bakers, a name one instantly thinks of for samosas, jalebis, dahi barray and mithai, and ofcourse their breakfast fare of halwa-puri and keema kachoris.



Established by Muhammad Fareed, in 1952, with a limited menu, it has now grown into a bustling sweet and bakers&rsquo; outlet with a diversified variety of rich desi snacks. After Fareed&rsquo;s death, the management was passed on to his son Muhammad Saleem who, being elderly, now rests at home while the business is being looked after by Fareed&rsquo;s grandson Muhammad Imran. However, the day-to-day affairs are managed by Javed Khan since the last 45 years.

Amid the struggles of running a food business with scarce government support and never-ending everyday challenges, entrepreneurs such as Elahi and Khan share the frustrations and resilience that come with working in a tough environment. 

&ldquo;We have seen and survived many ups and downs such as strikes, law and order lapses, socio-political and ethno-lingual clashes, etc.,&rdquo; says Khan. &ldquo;Nowadays, it is difficult to run a food business because of the impediments created by the official machinery for running fair trade. But then that is probably true for all businesses.&rdquo;

&ldquo;Our government does not support us like the state organisations do in the developed world to promote flourishing local businesses internationally,&rdquo; Elahi agrees. &ldquo;On the contrary, it only creates issues for the business community.&rdquo; 



Khan believes that Fresco&rsquo;s consistently flourishing business is because it has maintained a certain credibility and standard that their clientele can trust,&rdquo; he says.

Discussing how trends change with time and people are more health conscious than they were in the past, Khan says, &ldquo;Initially, people would take desi sweets as gifts for festive occasions, but now, cakes have replaced mithai. Times change, so again after some time, mithai will take precedence. For health reasons, people prefer to gift fruit over confectionary and sweets. But on the other hand, people prefer desi ghee to refined oils so they come to us because we use pure desi ghee in our food despite sky-rocketing costs.&rdquo;

Karachi&rsquo;s food scene, much like the city itself, has endured its fair share of challenges&mdash;political unrest, economic instability, and the constant struggle to maintain quality despite rising costs. Yet, through all the ups and downs, beloved institutions such as Kaiser Restaurant, Waheed Kabab House, and Fresco Sweets have remained cornerstones of the city&rsquo;s culinary heritage, serving generation after generation with the same passion and dedication.

In a city where food is more than just a meal &mdash; it&rsquo;s a way of life, a comfort, and often the only form of entertainment&mdash;Karachi&#39;s eateries reflect the resilience of its people. As Tanveer says, &ldquo;In Karachi, eating out is the only entertainment.&quot; Despite everything, the city&rsquo;s food culture thrives, reminding us that no matter how tough things get, Karachi&rsquo;s love for food never fades.]]>
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			<title>Cheezious wins the prestigious " Fastest Growing Restaurant Network of the Year " award</title>
			<link>https://tribune.com.pk/story/2501501/cheezious-wins-the-prestigious-fastest-growing-restaurant-network-of-the-year-award</link>
			<comments>https://tribune.com.pk/story/2501501/cheezious-wins-the-prestigious-fastest-growing-restaurant-network-of-the-year-award#comments</comments>
			<pubDate>Tue, 08 Oct 24 11:17:08 +0500</pubDate>
			<dc:creator>
				<![CDATA[Sponsored Content]]>
			</dc:creator>
			<category><![CDATA[Food]]></category><category><![CDATA[Business]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2501501</guid>
			<description>
				<![CDATA[The brand is committed to setting new benchmarks in the industry by providing greater value to its customers]]>
			</description>
			<content:encoded>
				<![CDATA[&nbsp;

Cheezious, a thriving fast-food company in Pakistan, was recognised as the &#39;Fastest Growing Restaurant Network of the Year&#39; at the Brand of the Year Awards 2023.

This remarkable achievement for the third consecutive year shows brand&#39;s unwavering commitment to quality, innovation, and customer satisfaction.

Cheezious&rsquo; rapid growth in recent years is a reflection of its strong customer loyalty and consistent investment in the Pakistani market. As a homegrown brand, Cheezious has garnered immense popularity for its delicious food offerings that resonate with local tastes and preferences.



This customer-centric approach, combined with a relentless focus on quality, has allowed Cheezious to become one of the fastest-growing fast-food brands in the country. Additionally, Cheezious continues to invest in Pakistan&rsquo;s economy by creating jobs, empowering communities, and enhancing the overall customer experience through innovation and expansion.

Head of Marketing Cheezious, Zohaib Hassan, said:


Winning this accolade three years in a row is a tremendous achievement for us. As one of the fastest-growing fast-food brands in Pakistan, we are truly honoured to receive this prestigious award. This milestone is not just a recognition of our team&#39;s hard work but also a testament to the trust and loyalty of our customers, who have embraced Cheezious with open arms. 

We remain committed to delivering innovative, high-quality food that our customers love, while also expanding our footprint to serve even more communities across the country. Our focus is to continue raising the bar in the fast-food industry by enhancing our offerings, maintaining the highest standards, and ensuring that every meal we serve reflects our dedication to excellence.


As Cheezious continues to expand its footprint across the country, the brand remains dedicated to setting new benchmarks in the industry. With ambitious plans for the future, including the launch of new outlets and menu innovations, Cheezious aims to bring even more value to its customers.

&nbsp;]]>
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			<title>Thailand’s ‘dancing shrimp’ dish: A culinary delicacy or controversial meal?</title>
			<link>https://tribune.com.pk/story/2493519/thailands-dancing-shrimp-dish-a-culinary-delicacy-or-controversial-meal</link>
			<comments>https://tribune.com.pk/story/2493519/thailands-dancing-shrimp-dish-a-culinary-delicacy-or-controversial-meal#comments</comments>
			<pubDate>Wed, 04 Sep 24 10:40:44 +0500</pubDate>
			<dc:creator>
				<![CDATA[News Desk]]>
			</dc:creator>
			<category><![CDATA[World]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2493519</guid>
			<description>
				<![CDATA[Thailand’s famous dish, featuring live shrimp, has sparked both culinary praise and ethical criticism.]]>
			</description>
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				<![CDATA[Thailand&rsquo;s famous street food, &lsquo;dancing shrimp&rsquo;, has sparked debate among food enthusiasts and critics alike.

The dish, made with live freshwater shrimp that jump around as diners attempt to eat, has become a culinary spectacle, particularly in northern Thailand.

Known locally as &lsquo;Goong Ten&rsquo;, the dish consists of live shrimp mixed with a spicy blend of crushed chillies, lime juice, fish sauce, mint, sliced shallots, and lemongrass.

It is often served alongside sticky rice and is considered one of the freshest delicacies in Thai cuisine.







While many enjoy the novelty of eating live shrimp, others have voiced concerns about the ethical implications.

Some critics avoid the dish due to the shrimp&rsquo;s movements and splashes of spice during consumption, with some even calling it a &quot;barbaric&quot; meal.

Despite the controversy, &lsquo;dancing shrimp&rsquo; remains a popular choice among locals and tourists, contributing to Thailand&rsquo;s rich street food culture.]]>
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			<title>Sunday recipe: Confetti cookies</title>
			<link>https://tribune.com.pk/story/2489017/sunday-recipe-confetti-cookies</link>
			<comments>https://tribune.com.pk/story/2489017/sunday-recipe-confetti-cookies#comments</comments>
			<pubDate>Sun, 18 Aug 24 09:30:29 +0500</pubDate>
			<dc:creator>
				<![CDATA[Urooba Rasool]]>
			</dc:creator>
			<category><![CDATA[Food]]></category><category><![CDATA[Spotlight]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2489017</guid>
			<description>
				<![CDATA[Bejewelled, pillow-soft vanilla-scented cookies are just what you need when you are craving beauty and deliciousness]]>
			</description>
			<content:encoded>
				<![CDATA[It is not often that flamboyantly colourful baked goods taste anything remotely like something you&rsquo;d want to eat. Confetti cookies are the rare exception to the rule. Studded with jewel-like rainbow sprinkles on the outside, these pillow-soft melt-in-your-mouth confetti cookies envelop you in that special vanilla aroma normally only found in your favourite bakery.



Since I find hard labour utterly abhorrent, these cookies are super easy to clobber together. There is no creaming of butter and sugar, no fiddling with mixer settings, and no waiting for ingredients to warm up to room temperature. You literally dump everything into a food processor, switch it on, and hey presto, you have your dough ready a minute later. Shape the dough into balls, roll each ball in a bowl full of sprinkles, flatten with your hand, and bake.



The only unusual ingredients here are Philadelphia cream cheese, sprinkles, and almond essence &ndash; although in a pinch, you could leave out the almond essence if you wanted to. Philadelphia cream cheese, however, is non-negotiable. It gives these cookies the ultimate velvety texture on the inside. Do not, under any circumstances, attempt to use those little cheese triangles you spread on toast in these cookies unless you want to enact revenge by feeding them to your arch-nemesis. Some of us have gone down this dark path before. We took the bullet so you don&rsquo;t have to.

But back to confetti cookies. Turn on your oven to 180C/350F. Spread a baking sheet on two baking trays. In a food processor, throw in 8oz unsalted butter, 2oz Philadelphia cream cheese, &frac34; cup sugar, 1 egg, 1tsp vanilla essence, &frac14; tsp almond essence. Using a measuring cup, add 3 cups plain flour (levelled with a knife), along with 1tsp baking powder and &frac14; tsp baking soda. Run the food processor until the ingredients come together. That&rsquo;s it! That&rsquo;s your dough!



Shape your dough into little balls so they are roughly the same size. An ice cream scoop will also suffice but will yield bigger (and thus fewer) cookies. The choice is yours.



In a bowl, take out 1 cup of sprinkles. Dunk each ball in sprinkles, flatten, and space widely apart on your prepared baking tray. These do spread as they bake, so leave enough room in between cookies. It&rsquo;ll be a pain baking it all in shifts, but it will be worth it when you don&rsquo;t have to break up what has essentially become one giant cookie.



Bake at 180C/350F for 9-10 minutes. Wait 10 minutes for your cookies to cool down and set. Transfer them to a plate so they can cool down further. Admire their prettiness. Perfect for dunking with a cup of coffee. Store in an airtight container.



Have something to add to the story? Share it in the comments below.&nbsp;]]>
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			<title>Gujranwala's favourite comfort food</title>
			<link>https://tribune.com.pk/story/2485295/gujranwalas-favourite-comfort-food</link>
			<comments>https://tribune.com.pk/story/2485295/gujranwalas-favourite-comfort-food#comments</comments>
			<pubDate>Sat, 03 Aug 24 17:59:51 +0500</pubDate>
			<dc:creator>
				<![CDATA[Waseem Shabbir Arain]]>
			</dc:creator>
			<category><![CDATA[Life &amp; Style]]></category><category><![CDATA[Pakistan]]></category><category><![CDATA[T-Magazine]]></category><category><![CDATA[Magazine]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2485295</guid>
			<description>
				<![CDATA[With origins in India, Amritsari Hareesa boasts of a rich history and enduring popularity]]>
			</description>
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				<![CDATA[With small kebabs, a topping of desi ghee or olive oil, garnished with finely sliced ginger and green chillies, hareesa makes the perfect nutritious, flavourful comfort food for winter and summer. To find this out for myself, I headed to the city&#39;s most famous Amritsari Hareesa outlet. While the dish is known and loved for its rich flavour, comforting texture, and is enjoyed with nan or rice, the name &quot;Amritsari&quot; refers to the city of Amritsar in India, which was once a major center of trade and culture in the region. 

The popular hareesa outlet known as Amritsari Hareesa is located in Guru Nanakpura which is the most famous and largest food market of Gujranwala. When the people of Gujranwala want to eat and enjoy hareesa, they don&rsquo;t think twice before dashing off to this oldest hareesa outlet in the city. Even people from remote areas come to Guru Nanakpura to enjoy Amritsari Hareesa. 



For the past few months, I have been seeing the Amritsari Hareesa outlet doing the rounds on social media, which actually prompted me to finally visit the outlet. Once there, I wondered why I hadn&rsquo;t done this earlier. There is no doubt that Amritsari Hareesa has successfully attracted many food lovers due to its excellent taste and quality.

Although, many new hareesa outlets have been opened up in other parts of the city, yet people prefer Amritsari Hareesa for their family outings on weekends and on festivals as well for its unique and unbeatable taste. 



&quot;I have been running this outlet with my younger brother Siddique Butt for years,&quot; shares Afif Butt, the owner. &quot;We are the first to have introduced Amritsari Hareesa in the city of Gujranwala. Apart from this place, we have no other branch in the city. Our outlet registered in Karachi as Amritsari Hareesa, and it provides security to our business.&quot;

Talking about customer service, Afif says that taking care of customers has always been our priority. &ldquo;We have always tried to maintain the pure taste and quality of our hareesa right from its inception. This is the only reason it has gained fame and popularity across the region. Our prices are also easily affordable for everyone,&quot; he adds. 



The legacy

Before partition, Afif&rsquo;s grandfather Khawaja Ghulam Nabi lived in Amritsar, India, where he used to sell hareesa. &ldquo;However, he could not continue selling hareesa after he migrated to Pakistan,&rdquo; shares Butt. &ldquo;After a few years in Pakistan, he passed away.&rdquo;

To reinvigorate the hareesa legacy once relinquished by Ghulam Nabi in Amritsar, his son Khawaja Arif opened a hareesa shop by the name of Amritsari Hareesa in 1980, near the famous Yousuf Jalebiyanwala in Guru Nanakpura. 

&ldquo;My father introduced Amritsari Hareesa to Gujranwala,&rdquo; says Afif. &ldquo;He ran the outlet in Guru Nanakpura for 15 years and his hareesa became popular across the Gujranwala region.&quot; 



In 1995, Khawaja Arif moved his outlet to Main Grand Trunk Road, near Iqbal High School, where he continued his hareesa business for the next five years. Here too, he successfully acquired a number of new and regular customers. In 2001, he shifted the outlet again to Satellite Town Market in near Ice Tech and sold hareesa there for six years.

&quot;Over the years as Guru Nanakpura Market developed into a popular food market in Gujranwala, in 2006, my father decided to shift the business back to the first location in this market near Munna Ki Nan shop,&rdquo; recounts Afif. &ldquo;From then on, my brother Siddique and I took over the business and let our father relax after his many years of hard work.&rdquo;

At this new location which was actually the birthplace of Amritsari Hareesa, Afif and Siddique rented out two big shops. They worked hard relentlessly for 12 years, making profits and a name. &ldquo;A few years later, we bought out the two shops,&rdquo; explains Afif. &ldquo;Lots of families visit come from far off towns, villages and cities including Lahore, Sialkot, Gujarat, Jhelum, Sheikhupura, Nowshera Wirkan and Kamoki to enjoy our mouth-watering hareesa. For the past couple of years, we have also added lassi to our menu as hareesa is washed down well with naan and lassi.&quot; 



The clientele

Arham has arrived from city Sialkot to buy Amritsari Hareesa for some special guests visiting from Rawalpindi. &ldquo;We want to offer them something special,&rdquo; he says. 

Three friends, Sajid Ali, Adnan Manjh and Muhammad Ahad who were digging into hareesa told me that they had especially come from Qila Deedar Singh to eat Amritsari Hareesa. &quot;I have become addicted to eating hareesa from this shop and I have to come here thrice a month to satiate my craving,&rdquo; says Sajid. &quot; I first came to this Hareesa shop almost three years ago with my friend Sajid,&rdquo; adds Adnan. &ldquo;The taste and quality is so good that you once you have had it, you will return for it again and again.&rdquo; 

Muhammad Ahad says, &quot;My friends have brought me here for the first time,&rdquo; says Muhammed Ahad. &ldquo;I love the purity and taste of this special dish.&quot;



Afif points out that several new hareesa outlets that have mushroomed in the market, are being run or owned by disciples of his father, who taught them how to make hareesa. &ldquo;We have no competition with them,&rdquo; he says. &ldquo;We do not compromise on the quality which keeps our new and old customers connected to us. During festivals and especially during Ramadan, we have a crowd of customers and it becomes difficult for us to handle them all at the same time. With the arrival of winter and the drop in temperature, our shop sees a rush of customers. This year with temperatures staying low up until April in Punjab, people enjoyed hareesa even for breakfast. In summer, the demand is a bit less.&rdquo;

&quot;Many of our customers have been loyal to our product for about thirty years,&rdquo; says Afif. &ldquo;They have come to us since my father&rsquo;s time.&rdquo; 

&quot;I have been coming to Amritsari Hareesa for last 12 years,&rdquo; says Abdullah, an elderly man from Guru Nanakpura. &ldquo;I don&rsquo;t eat hareesa from anywhere else because the taste here is original and ingredients used are pure. It I nutritious and restores energy.&rdquo; 

&ldquo;We have been buying hareesa from here since Khawaja Arif opened the shop,&rdquo; says Asghar, an elderly man who lives nearby. &quot;It is a regular part of my diet.&rdquo; 



Take away

To meet the rising demand of their product from outside of the city, the Butt brothers have also launched tin packs of hareesa with a year&rsquo;s expiry which can be delivered across Pakistan. &ldquo;We have also delivered out of the country for some enthusiasts,&rdquo; reveals Afif. 

They also receive bulk orders for hareesa for weddings and mehndi functions. &quot;Several times the military authorities in Islamabad asked us to live cook hareesa on the venue for their programmes,&rdquo; he shares. &ldquo;But we have not been able to do that as yet because it disturbs business at the outlet.&rdquo; 



A part of history and culture

Currently, they have 10 workers at their outlet and most of them are from Kashmir.&rdquo; 

&ldquo;Many people mistake it or compare it with haleem but this is an Arabian dish that dates back to Prophet Muhammad&#39;s (PBUH) time and has gained popularity ever since,&rdquo; says Afif. &ldquo;Historians also believe that hareesa was first introduced in Kashmir during the 14th century and it is associated with the history and culture of Kashmir and Sirinagar remains the centre of hareesa for over two centuries. 



The product

&quot;Hareesa is made with rice, dal chana, dal moong, dal maash, dal masoor, wheat home-made porridge, black pepper, olive oil, desi ghee and various other spices in mutton or desi chicken or beef,&rdquo; explains Siddique. &ldquo;The meat is separated from the bones and cooked in a big pot, mostly on the wood fire for almost the entire night.&rdquo;

&quot;Being nutritious and healthy, people enjoy it in all kinds of weather,&rdquo; adds Afif. &ldquo;The best part is that it is not heavy and you will feel satiated not sluggish throughout the day if you eat it for breakfast.&quot; 



The preparation of hareesa is labour intensive. Mixing pulses, meat and other spices and cooking it over high heat for at least eight hours requires a lot of hard work. &quot;Two degs [cauldrons] or four maunds (37 kg) of hareesa, is cooked every night which is sold out the very next day,&rdquo; says Siddique. &ldquo;It is a legacy that has been passed down from my grandfather to us.&quot;

He laments that the majority of the younger generation prefer unhealthy fast food to our local cuisine which is nutritious and delicious at the same time.&rdquo; 

Even though their family line traces back to Amritsar, the brothers have never visited their ancestral home in Indian Punjab. &ldquo;I knew that my grandfather had a brother in Amritsar but we don&rsquo;t know if he is even alive. After my grandfather passed away, we lost touch with him.&quot;

&nbsp;

&nbsp;

Waseem Shabbir Arain is a freelance journalist based in Gujranwala. He can be reached at waseemshabbir78@gmail.com

All facts and information are the sole responsibility of the writer]]>
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			<title>Sunday recipe: The ultimate chocolate brownie</title>
			<link>https://tribune.com.pk/story/2485448/sunday-recipe-the-ultimate-chocolate-brownie</link>
			<comments>https://tribune.com.pk/story/2485448/sunday-recipe-the-ultimate-chocolate-brownie#comments</comments>
			<pubDate>Sun, 04 Aug 24 07:57:53 +0500</pubDate>
			<dc:creator>
				<![CDATA[Urooba Rasool]]>
			</dc:creator>
			<category><![CDATA[Spotlight]]></category><category><![CDATA[Food]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2485448</guid>
			<description>
				<![CDATA[Packed with dark chocolate and nuts, this is the easiest brownie you'll ever make]]>
			</description>
			<content:encoded>
				<![CDATA[Do you ache for a sinfully good brownie full of epic dark chocolate fudgy heavenliness, but have been stabbed in the back by restaurants and assorted online recipes? Because I had. Note the past tense: HAD. After years of experimenting, I have &ndash; by accident &ndash; stumbled upon the golden ratio of every ingredient that goes into this beautiful nutty, fudgy dark chocolate brownie.

&nbsp;The best part? It takes 15 minutes to put together, and another 15 minutes to bake. Once you&rsquo;ve made it enough times, you can do it with your eyes closed. And the other joint best part? There is no mixer involved! When it comes to equipment, all you need is a saucepan, a kitchen scale, a large bowl, a spatula (or a wooden spoon), and a baking pan. Once your brownies are in the oven, you will be finished cleaning up long before they&rsquo;ve finished baking.

As always, preheat your oven to 180C and line a 9X13-inch pan with baking paper. Leave a little overhang so it is easy to pull out of the pan. In a saucepan, melt together 200g dark chocolate (I always go for 70 per cent cocoa) and 200g unsalted butter. Once melted, turn off the flame.

Whilst your chocolate/butter mixture is cooling, beat 3 eggs with 100g sugar and 1tsp vanilla essence. There is no need to get out a mixer for this &ndash; either a balloon whisk or a rotary whisk will do. (Or, if you are really pressed for utensils, a fork.) Once your egg mixture looks pale and frothy, add to your chocolate/butter mixture and combine with a spatula until it looks well mixed.

In a large bowl, measure out 100g flour, and add to the chocolate mixture in your pan. Combine with a spatula. Once there are no visible white flecks of flour, add 300g coarsely chopped nuts - either walnuts, pecans, hazelnuts, or a mixture of all three. If you want to achieve an A-plus in baking, you could toast the nuts on a &lsquo;tawa&rsquo; beforehand &ndash; it unlocks the aroma of nuts in a way nothing else does. You don&rsquo;t have to, of course &ndash; if you are seized with the urge to eat brownies as urgently as possible, you may not have the time to. Toasted nuts, however, will elevate your brownies to the next level.

Once your mixture has combined, scrape your batter out into your prepared tin. Bake for 15 minutes. After your timer goes off, your brownies may still look a bit wet &ndash; this is normal. DO NOT put your pan back in the oven, or you will end up with dry, boring brownies, and then you will cry (or come at me with a pitchfork). Leave them cool on the counter, where they will finish &lsquo;baking&rsquo; in their own residual heat. Once cool, cut into equal squares as big or small as you like. Enjoy them while they last, because they&rsquo;ll be gone before you know it.

​​​​​​Have something to add to the story? Share it in the comments below.&nbsp;]]>
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			<title>British-Pakistanis by name, nihari lovers by heart</title>
			<link>https://tribune.com.pk/story/2484152/british-pakistanis-by-name-nihari-lovers-by-heart</link>
			<comments>https://tribune.com.pk/story/2484152/british-pakistanis-by-name-nihari-lovers-by-heart#comments</comments>
			<pubDate>Tue, 30 Jul 24 07:30:25 +0500</pubDate>
			<dc:creator>
				<![CDATA[Urooba Rasool]]>
			</dc:creator>
			<category><![CDATA[Spotlight]]></category><category><![CDATA[Food]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2484152</guid>
			<description>
				<![CDATA[Being an expat Pakistani, our essence lies in our irresistible food]]>
			</description>
			<content:encoded>
				<![CDATA[Spending life as a Karachiite &ndash; in Karachi - is no mean feat. You share dug-up roads with free-wheeling motorists and free-style pedestrians. You endure an errant gas supply in the middle of January. Then you wage war with a thousand per cent humidity in June. Your hair stands upright in a permanent frizz. In other words, you are all heroes. If navigating a city was an Olympic sport, you would all be in line for a gold medal.

Since gold medals are in short supply, it is only fair that you have the best nihari in the world. The ultimate nihari is a cause worth fighting for because we get pale imitations of them anywhere else. I am basing these findings on the verdict of ten people, all of whom can trace their roots back to Karachi. The other uniting factor between them? They all live right here with me in Slough, the desi hub just west of London.

Food: an effective barrier

&ldquo;When my parents moved here way back in the seventies, we didn&rsquo;t have all this, you see,&rdquo; says Shazia, who was raised in Slough but whose elderly parents still identify as Karachiites. The &lsquo;all this&rsquo; that she is referring to is a string of restaurants that have opened up along Farnham Road, a happening street bursting at the seams with Pakistani restaurants and halal food shops. &ldquo;It was only when lots of Asians moved over that they slowly started opening their own grocery stores, because they just couldn&rsquo;t find anything they wanted to eat.&rdquo;

The easy availability of familiar food drew in so-called Asians by the droves until today, the only Caucasian faces visible in Slough belong to the Polish &ndash; thanks in no small part to Polish food shops that thrive right next door to their desi counterparts. Food not only sealed the community, it also proved to be the seed that kept everyone else out. Struck by a random urge to have halwa puri on a Sunday morning? Go to Kashmir Karahi and eat your heart out. Have guests ring up to announce their impending arrival? Run to Mithai Box for the most epic gigantic crunchy samosas you will ever encounter. And you do not need to worry that any of this food will be toned down to cater to a bland gora palate; these are shops that have been run by desis for desis for decades, and will do so until the end of time. They do not hold back when chucking in laal mirch masala, so there is no danger of you being denied post-samosa heartburn.

Forever elusive: the perfect nihari

The pull of halwa puri and epic samosas is, of course, palpable. But this is not where my heart lies. Having dined almost exclusively on the offerings of roadside eateries, thelay walas, and dhabay walas during my time in Karachi, I know exactly which food topples them all: nihari.

Like all nihari lovers, I love it more than life itself. Whenever I return to Karachi, it is the first thing I order. In the quest for the perfect nihari, I and thousands of other nihari lovers also know that there is just one place in the universe that has cracked the code for the golden formula: Javed ki nihari.

A good nihari remains entrenched in your memory forever, and some of us are willing &ndash; no, eager &ndash; to risk two whole nights of heartburn in exchange for five minutes with this divine simmering gravy and tender beef that comes apart in your fingers like cotton wool. We may religiously boil water before consumption, but when it comes to world-class nihari, two lemons and a naan, all those rules burn to ash. It is impossible to replicate that special Karachi nihari aroma at home no matter how many boxes of packed masala you buy or how long you (or at least I) scour the internet for tips.

&ldquo;Oh but you must try this new place on Farnham Road,&rdquo; urged Shazia after getting tired of my Javed raptures. &ldquo;They&rsquo;ve got nihari on the menu. I&rsquo;ve heard it&rsquo;s really good.&rdquo;

Shazia has visited Karachi on occasion but has never lived there, so I&rsquo;m afraid her baseline of what is &ldquo;really good&rdquo; is not quite where mine is. I explained to her that it would be impossible for anything on Farnham Road to drum up &ldquo;really good&rdquo; nihari (or even really bad nihari), but she waved away my fears and insisted I be brave.

&ldquo;You need to be open to new experiences,&rdquo; she said sagely.

I do not care for new experiences, but for the sake of our friendship, and also to be able to say I told you so, I followed Shazia into the promised new land and ordered a bowl of nihari.

Only Karachi gets it right 

It transpires that trained food professionals at Farnham Road food establishments are even worse than I am at reproducing a passable nihari. With a flourish, our waiter brought along my order in what appeared to be an ice cream bowl (beautiful, but with the fluid capacity of a thimble) containing a chicken leg and a teaspoon of gravy. To complete this scandalous vision, our waiter also added they were out of lemons.

&ldquo;Are you sure this is nihari?&rdquo; I asked him.

&ldquo;Oh yes,&rdquo; he said gravely. &ldquo;It&rsquo;s our special Karachi nihari.&rdquo;

I&rsquo;m not sure what nihari handbook these guys follow, but whatever it is, it is not the one used by the folks at Javed. &ldquo;This,&rdquo; I explained to the waiter, &ldquo;is not nihari. It&rsquo;s normal chicken.&rdquo;

&ldquo;It&rsquo;s definitely nihari,&rdquo; the man answered, and escaped before I could explain to him that nihari is served by the bucket, not by the thimble, and that it is a crime to sacrifice a chicken for nihari, and especially heinous to serve it without lemons. But he had disappeared back into the depths of the kitchen, doubtless to roll his eyes over the idiot woman who thinks she knows more about nihari than their esteemed chef.

&ldquo;Never mind,&rdquo; said Shazia bracingly. &ldquo;Next time, we&rsquo;ll get the Karachi bun kabab.&rdquo;

Despite the nihari debacle, I fell for it. I will leave you to work out how the bun kabab expedition panned out. Until then, I will be counting down the days until I get back to Karachi for a heavenly, steaming bowl of (non-chicken) nihari drowning in shorba and a whole bowl full of lemons on the side.

Have something to add to the story? Share it in the comments below.&nbsp;]]>
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			<title>Bugs for breakfast? Singapore says yes to 16 insect species for human consumption</title>
			<link>https://tribune.com.pk/story/2484093/bugs-for-breakfast-singapore-says-yes-to-16-insect-species-for-human-consumption</link>
			<comments>https://tribune.com.pk/story/2484093/bugs-for-breakfast-singapore-says-yes-to-16-insect-species-for-human-consumption#comments</comments>
			<pubDate>Tue, 30 Jul 24 05:18:00 +0500</pubDate>
			<dc:creator>
				<![CDATA[Reuters]]>
			</dc:creator>
			<category><![CDATA[Spotlight]]></category><category><![CDATA[Food]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2484093</guid>
			<description>
				<![CDATA[Crickets, grubs, and mealworms are being added to restaurant menus]]>
			</description>
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				<![CDATA[At Singapore&#39;s House of Seafood restaurant, the fish-head curry comes with a side of crunchy crickets, the tofu has bugs crawling out of it and the patrons can&#39;t get enough.

The seaside restaurant is the first eatery to put insects on the menu after the city state&#39;s stringent food authority this month approved for human consumption 16 species ranging from crickets to grasshoppers, grubs and mealworms after two years of deliberation.

Crickets and other insects have long been enjoyed as street food in Southeast Asia, but not in the wealthy financial hub, where food imports come with strict restrictions for safety and hygiene purposes.

Francis Ng, chief executive of House of Seafood, said customers love it when the dishes play up the insects, like that tofu dish he plated to look like bugs were crawling out of it, and a dish of glutinous rice balls studded with silkworms.

&quot;It looks scarier so customers can film for their Tiktok,&quot; said Ng, adding that his phone has been ringing off the hook with customers eager to book a tasting.

The restaurant has drafted a menu with 30 dishes that feature insects, which they can sell to the general public once their importers are approved by the food authority. For now, Ng is offering free samples.

In 2019, Singapore declared it was aiming to produce 30 per cent&nbsp;of its nutritional needs by 2030 instead of the current model where 90 per cent&nbsp;of food is imports, and food security expert Paul Teng said insects could certainly help move towards this goal - if people got over &quot;the yuck factor&quot;.

&quot;Most insects are almost all protein,&quot; said Teng, who works at the Nanyang Technological University&#39;s S. Rajaratnam School of International Studies, adding that there needs to be local production to make this alternative protein source affordable.

&quot;Getting people to accept insects in their diet is a challenge. But really, it&#39;s a normal food item. Let&#39;s do something about it to prepare the consumer for it,&quot; he said. &quot;Me personally, I have no problem eating insects.&quot;

The United Nations has deemed bugs a sustainable source of protein to feed a global population estimated to swell to 9.7 billion by 2050 and&nbsp;global food security issues&nbsp;due to&nbsp;extreme weather&nbsp;and conflicts have also increased the interest in the high-quality, economical nutrition that bugs provide.

In Singapore, all insects approved for human consumption must be farmed in a controlled environment and not harvested from the wild, and cannot be fed contaminants like manure or rotten food, according to the food agency.

In tandem, the Food and Agriculture Organisation has been promoting farming of insects for human consumption and animal feed, and there has been local interest to import insects, but cost remains a barrier for now: Ng said insects make up 10 per cent of his costs at the House of Seafood, and they are all imported.

&quot;The price is definitely higher than eggs,&quot; he said.

It&#39;s too early to tell if insects will become a feature of the Singapore diet or whether demand will fizzle out as it has for&nbsp;fake meat&nbsp;products. But for now, some diners say they are happy to develop a taste for bugs.

&quot;If they have a higher source of protein, why not? I&#39;ll add it to my daily meal and daily food intake,&quot; said Bregria Sim, a 23-year-old a logistics executive, adding she would pay around S$40 ($30) for the novelty dishes.

($1 = 1.3443 Singapore dollars)

Have something to add to the story? Share it in the comments below.&nbsp;]]>
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			<title>How Pakistanis woke up to dalgona coffee, once again</title>
			<link>https://tribune.com.pk/story/2483890/how-pakistanis-woke-up-to-dalgona-coffee-once-again</link>
			<comments>https://tribune.com.pk/story/2483890/how-pakistanis-woke-up-to-dalgona-coffee-once-again#comments</comments>
			<pubDate>Mon, 29 Jul 24 09:16:50 +0500</pubDate>
			<dc:creator>
				<![CDATA[Manahil Tahira]]>
			</dc:creator>
			<category><![CDATA[Spotlight]]></category><category><![CDATA[Food]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2483890</guid>
			<description>
				<![CDATA[Blowing up on social media feeds during the peak of COVID-19, the iced beverage is not yet forgotten]]>
			</description>
			<content:encoded>
				<![CDATA[Glass skin and suave, gallant fictional men may be South Korea&rsquo;s leading cultural resets but once upon a pandemic, there was dalgona coffee. The frothy beverage that ruled social media during COVID-19 is named after the eponymous South Korean honeycomb toffee. However, beyond mimicking its crunchy, caramel-like flavour, the drink has little to do with the street snack.

&ldquo;I don&#39;t think it&#39;s that different from a normal hand-beaten or whipped coffee,&rdquo; Maham Wajahat, 24, tells The Express Tribune. A product consultant who requires a steady caffeine fix to go about her day, she recalls spending most evenings during lockdown beating the mixture to wispy peaks with her cousin.

&ldquo;I was already familiar with it but Instagram and Facebook reels made me really get into it,&rdquo; Maham explains. &ldquo;It just got traction during COVID.&rdquo;

The idea of whipping instant coffee into a velvety, cloud-like foam has lurked around long enough under different labels. Here at home, the traditional hand-beaten coffee was for the longest time perhaps the only sweet coffee known to Pakistanis. Even today, I can vividly recall standing by the kitchen door, observing my cousin&#39;s wife expertly beat the coffee mixture. She would then ingeniously blend it with ice cream, turning the&nbsp;refreshing cold drink into a hallmark of hot summer days.

In 2019, shortly after its popularity spiked, Bettina Makalintal explored dalgona&rsquo;s contentious origins for Vice. One plausible home for the viral brew seems to be Macau. More specifically, Hon Kee Caf&eacute;.

&lsquo;Troublesome&rsquo; 

The unassuming shipyard caf&eacute; appeared in the 90s, courtesy of former shipbuilder Leong Kam Hon, who ventured into dining business after nearly losing an arm in an accident. Leong learned to make the intensely-stirred coffee from a couple attending Macau Grand Prix and promptly declared it too &ldquo;troublesome&rdquo; to try again.

Hon Kee Caf&eacute; would go on to become the incubator for dalgona coffee, though not without some identity crises. Changing the caf&eacute;&#39;s fortunes, in 2004 Crouching Tiger, Hidden Dragon star Chow Yun-Fat walked through its doors and gave Leong a reason to serve his back-breaking brew. &lsquo;Chow Yun-Fat coffee&rsquo; would soon catapult his humble establishment into the spotlight.

Almost 16 years later at the outset of COVID-19, Korean actor Jung Il Woo was caught sipping the same coffee at Hon Kee Caf&eacute;. The sweet punch, reminiscent of dalgona, rebranded the coffee and set the stage for its viral resurgence.

Since then declared a fad, dalgona coffee is not quite a hashtag of yesteryear for those who jumped on the bandwagon. The labour-intensive whipped coffee transports many, by its name alone, back in a time torn asunder by precarity and privilege &mdash; Pakistani coffee drinkers being no exception.

Sara Zafar, whose introduction to the viral beverage can be credited solely to Instagram reels, cannot separate dalgona from recollections of COVID-19. &ldquo;It brings me the memories of staying home and experimenting with different things to pass time by. I think it connected many people virtually during a difficult phase,&rdquo; Sara tells The Express Tribune.

Even the worst of history is not immune to nostalgia. Virtual classes, tight-fitting promises of N95s, the astringent draught of sanitiser - the pandemic was quick to institute a host of memorabilia in its new normal. However, few were able to absorb its paradoxes as dalgona coffee did.

For the lucky ones, time dilated into an unexpected expanse of leisure. Hobbies, from tending to bonsais to taking on the laborious task of hand-beating coffee, surged naturally to occupy newfound brackets of free time. Unless what came for you was not just the lockdown but the pandemic itself, a grievous collapse of body atop decrepit infrastructure.

Zarlish Kazmi recalls entering this two-pronged reality. Describing herself as &ldquo;a regular 23-year-old, caffeine-dependant software developer,&rdquo; Zarlish shelves the dalgona craze as one of the many other food trends (such as artisanal bread) that people turned to as an escape. &ldquo;I think these trends were supposed to simulate a sort of idyllic calm while the world was crumbling and failing to cope with the pandemic.&rdquo;

Lasting intimacies

As of May 26, World Health Organisation estimates a staggering 7 million deaths from COVID-19 worldwide. For many like Zarlish, grasping at silver linings was not without a level of moral culpability. &ldquo;It is reprehensible that I was privileged enough to take this time as a vacation, to indulge in silly trends and activities that brought me comfort whilst the world was facing a dearth of medical supplies or general wellbeing.&rdquo;

Search for new intimacies typically had to swallow the unease of a damned present and an uncertain future. In retrospect, perhaps, there are some modes of being that can only be attributed to the pandemic. Virtual date nights and Netflix parties between friends, for one, are yet to turn obsolete. Dalgona coffee has not had that luck.

At the core of its virality, it was undeniably afflicted by futility. If for some, it is the impossible task of seeking comfort without guilt, for others, the Macau-based drink was hopeless to begin with. &ldquo;I associate dalgona with COVID-19 only since it was just aesthetic, did not offer any improved taste, and was much sweeter than regular coffee,&rdquo; says Momin Imran, 31.

Dalgona coffee is a beverage of excess &mdash; of time, money and ingredients. One cup typically requires two tablespoons each of instant coffee, sugar and hot water that are whisked endlessly to bring out a thick, creamy foam. This airy mixture is then spooned over a glass of iced milk.

A business executive by profession, Momin&rsquo;s perception of the once-trending beverage is strictly determined by his general predilection for coffee. &ldquo;I made it just once for all family members. Considering it pretty much consumed an entire small jar of coffee for just one round, I never made it again ever.&rdquo;

Even Maliha Zafar, a 23-year-old linguistics graduate, who willfully tries not to bracket her brief tryst with dalgona and the &quot;dark and depressing time&quot; of COVID, concedes to the drink&#39;s profligacy. &quot;Lockdown, staying at home and having all the time that you need at your hands &mdash; I kind of associate it with that.&quot;

&quot;I&#39;d say that the process of making dalgona coffee felt romantic, spending all those extra minutes to bring that perfect consistency. At one point, I was so obsessed with it that I would look for fancy glassware just to serve dalgona coffee,&quot; she adds.

Have something to add to the story? Share it in the comments below.]]>
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			<title>Sunday recipe: Chocolate apple cake</title>
			<link>https://tribune.com.pk/story/2483585/sunday-recipe-chocolate-apple-cake</link>
			<comments>https://tribune.com.pk/story/2483585/sunday-recipe-chocolate-apple-cake#comments</comments>
			<pubDate>Sun, 28 Jul 24 07:53:27 +0500</pubDate>
			<dc:creator>
				<![CDATA[Urooba Rasool]]>
			</dc:creator>
			<category><![CDATA[Spotlight]]></category><category><![CDATA[Food]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2483585</guid>
			<description>
				<![CDATA[Yes, there is such a thing, and yes, it is delectable]]>
			</description>
			<content:encoded>
				<![CDATA[Trigger warning: the following contains the beautiful&nbsp;combination of apples, cinnamon and raisins. If a) think apples and baked goods do not mix, b) find cinnamon abhorrent, c) spit out raisins like they are poison or d) embody all of the above, then I&rsquo;m afraid you are beyond the reach of reason. Seek help.

Anyone can throw together a standard chocolate cake &ndash; and sometimes, of course, a quick chocolate cake is exactly what one&rsquo;s soul needs. But a chocolate apple cake? With that special blend of cocoa and cinnamon? And one that stays moist for up to a week in the fridge? To be alive to see such a thing!

You will need to raid your spice cabinet, because in addition to cinnamon, you will also need ground nutmeg and allspice (or ground mixed spice) powder. (VERY IMPORTANT NOTE: This is not the same as garam masala powder. Do not make this tragic error.) It would also be a good idea to get a set of measuring cups &ndash; it makes baking so much easier than trying to eyeball which glass or teacup would suit your needs best.



Preheat your oven to 180C/350F. Line two nine-inch tins with baking paper. On medium speed, beat 4oz softened, unsalted butter until pale. Add 2 cups sugar. Beat well. Add &frac34; cup vegetable or sunflower oil. The combination of butter and oil (and later on, apples) locks in the moisture and prevents this cake from drying out. Beat until everything looks combined. And yes, a cake mixer is crucial if you want to take your baking dreams to the next level.&nbsp;



Turn off your mixer and add &frac12; cup cocoa powder with 1tsp cinnamon powder, &frac12; tsp nutmeg powder, and &frac12;&nbsp;tsp ground mixed spice (or allspice powder). Mix it all with a spatula until combined and then turn your mixer back on. Add 5 eggs one at a time. Add 1tsp vanilla extract. Beat well until your batter looks smooth.

Switch off your mixer and add 2 &frac12; cups flour mixed with 1tsp baking powder OR 1tsp baking soda. Baking soda will give a lighter texture, and baking powder give you a more dense cake. I have done it with both combinations. It works both ways. Mix with a spatula.

Peel and cut into cubes 4 large apples. I normally use tart green apples for that gorgeous marriage of sweet and sour, but if green apples are beyond your reach, feel free to use any other colour. Add this to your batter, along with &frac12; cup raisins.



Split the batter equally between your prepared tins and bake for 50 minutes. As always, if your kitchen gives off the aroma of cake at 40 minutes, check if it is done by inserting a toothpick. If the toothpick comes out clean, your cake is done.

This cake stands tall and proud without any icing, but if you must ice it, whip up 1 cup cream along &frac12; cup chocolate hazelnut spread and 1tsp cinnamon. Alternatively, you can also add 100g&nbsp;melted chocolate to the whipped cream&nbsp;or as much cocoa powder as your heart desires (as long as you keep tasting at intervals to make sure it matches your chocolate needs.)&nbsp;Cover one (cooled) cake with icing, place the second cake on top, and slap on as much icing as you please.&nbsp;&nbsp;

Have something to add to the story? Share it in the comments below.&nbsp;]]>
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			<title>International Refreshments Day: Survive the scorching summer with these 5 drinks</title>
			<link>https://tribune.com.pk/story/2482802/international-refreshments-day-survive-the-scorching-summer-with-these-5-drinks</link>
			<comments>https://tribune.com.pk/story/2482802/international-refreshments-day-survive-the-scorching-summer-with-these-5-drinks#comments</comments>
			<pubDate>Thu, 25 Jul 24 08:40:01 +0500</pubDate>
			<dc:creator>
				<![CDATA[Mahnoor Vazir]]>
			</dc:creator>
			<category><![CDATA[Food]]></category><category><![CDATA[Spotlight]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2482802</guid>
			<description>
				<![CDATA[From lemonade to cold coffee, these drinks will rehydrate you faster than you can say, “it’s hot!”]]>
			</description>
			<content:encoded>
				<![CDATA[It&#39;s the height of summer, and just in time after the world&rsquo;s hottest day on July 21, it&#39;s also International Refreshment Day. Coincidence? I think not. As the mercury soars across the globe, it&#39;s time to explore five fabulously refreshing drinks to keep you from melting faster than a popsicle by the pool.

&nbsp;

Lemonade &ndash; the classic saviour&nbsp;



First on the list is the age-old lemonade. Imagine this: You&#39;re running errands that have been put off for far too long, and the sun is beating down on you and it feels like you could cook an entire English breakfast on your head. Now you need something to cool you down before the treacherous heatstroke takes you. The tartness of freshly squeezed lemons, the sweetness of sugar (or honey, for the health-conscious), and the cooling chill of ice make this drink a lifesaver. Add a sprig of mint for that extra zing, or salt and pepper if you want to replenish all that lost sodium.

&nbsp;

Watermelon juice &ndash; the hydration hero



Next up is watermelon juice, the Superman of summer drinks. When it feels like 40 degrees (Celsius of course), and even the cacti are begging for shade, you need a drink that&#39;s 92% water. Simply blend chunks of watermelon with a hint of lime, and voil&agrave;! This drink is not just hydrating but also packed with vitamins and will combat the heat with the strength of a thousand suns.

&nbsp;

Coconut water &ndash; nature&rsquo;s sports drink



Ah, coconut water. Found abundantly in tropical areas, this drink is your best friend when the heat is on. With its electrolytes and natural sugars, coconut water can rehydrate you faster than you can complain &quot;It&rsquo;s hot!&quot; Imagine strolling through an overcrowded bazaar, the air thick with sweat, and finding a vendor selling freshly cracked coconuts. Apart from it doing wonders for the heat, it also supposedly does wonders for your skin if had regularly.

&nbsp;

Mango Lassi &ndash; the local delicacy&nbsp;



Now, let&#39;s talk about the mango lassi, a traditional South Asian drink that&rsquo;s perfect for beating the heat. Blend ripe mangoes with yogurt, a touch of milk, sugar, and a dash of cardamom. Serve it chilled, and you&rsquo;ve got a creamy, dreamy drink. This is so delicious; you might forget you&rsquo;re sweating through your favourite top.

&nbsp;

Cold coffee &ndash; the caffeine kick



Last but certainly not least, let&#39;s give a nod to cold coffee. When the heat is unbearable and your energy levels are flagging, a glass of cold coffee can be just the pick-me-up you need. Brew some strong coffee, let it cool, and pour it over ice. Add milk, a bit of sugar, and perhaps a dash of vanilla or chocolate syrup if you&#39;re feeling fancy. It&#39;s the perfect blend of cool and caffeinated, giving you that much-needed boost to face the sweltering day ahead.

Have something to add to the story? Share it in the comments below.

&nbsp;]]>
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			<title>Sunday recipe: Calling all chocolate chip cookie lovers </title>
			<link>https://tribune.com.pk/story/2479624/sunday-recipe-calling-all-chocolate-chip-cookie-lovers</link>
			<comments>https://tribune.com.pk/story/2479624/sunday-recipe-calling-all-chocolate-chip-cookie-lovers#comments</comments>
			<pubDate>Sun, 14 Jul 24 08:40:35 +0500</pubDate>
			<dc:creator>
				<![CDATA[Urooba Rasool]]>
			</dc:creator>
			<category><![CDATA[Food]]></category><category><![CDATA[Spotlight]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2479624</guid>
			<description>
				<![CDATA[Don't be put off by Monica Geller's failure - this chocolate chip cookie lies easily within reach]]>
			</description>
			<content:encoded>
				<![CDATA[Like a moth to a flame, like a mosquito drawn to your favourite black outfit, like the earth going around the sun, sometimes you must succumb to forces beyond your control. One of these forces is the siren call of the perfect chocolate chip cookie, and who among us has any power to resist?

If there is anything in a kitchen more alluring than a batch of chocolate chip cookies coming fresh out of the oven, I&rsquo;ve yet to find it. Chocolate chip cookies loaded with dark chocolate chips (minimum 70 percent, unless you prefer milk chocolate) and packed with crushed walnuts &ndash; or hazelnuts, or almonds, or even no nuts &ndash; is the ultimate kitchen goal. If a chore-hater like me can have cookie dough ready in 20 minutes, so can you.&nbsp;

Step 1

Preheat your oven to 350F/180C. &nbsp;Line a baking tray with baking paper and set aside. Take 4oz unsalted butter out of the fridge so it is slightly softened &ndash; alternatively, heat it in the microwave in 10-second increments. Take 2 eggs out onto the counter so they are not fridge-cold. As with most decent baking projects, it will help if you have an electric mixer to cream together the butter and sugars (yes, we are going to be using both white and brown sugar here).

However, if you find yourself in a bind, you could put this together with a wooden spoon and a really strong mixing arm. Unlike a cake, a cookie is very forgiving. I once left the butter in the microwave for too long and made this with melted butter. No one noticed anything different.&nbsp;

Step 2&nbsp;&nbsp; &nbsp;

If you are using an electric beater, mix together 4oz softened unsalted butter, &frac34; cup white sugar and &frac34; cup soft brown sugar. Beat well. Add 1 cup vegetable oil. The combination of oil, butter and brown sugar will give your cookie a next-level soft texture, and the butter brings a delectable flavour. If you have no mixer, put the butter, sugars and oil in a large bowl and mix well with a wooden spoon.&nbsp;

Step 3&nbsp;&nbsp; &nbsp;

Add 2 eggs with 1 tbsp vanilla extract. Beat well. Then (at low speed, if you are using a mixer) add 4 cups flour with 2 tsp baking powder. Mix in 2 cups chocolate chips and 1 cup nuts of your choice (or omit them if you are not a fan) by hand. Scoop out balls of dough and place them wide apart on your baking tray, flattening slightly. (They will spread, so watch out.) I use my hands, but you can also use an ice cream scoop.

This recipe yields between 20 and 30 cookies, depending on how big you make them. Bake for 12 &ndash; 15 minutes, depending on how whether you want soft cookies or crunchy. The longer you leave them, the crunchier they will be. These will keep well in an air-tight box for a week.&nbsp;

Have something to add to the story? Share it in the comments below.
&nbsp;]]>
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			<title>10-year-old Gaza chef cooks up hope amidst Israel’s brutal occupation</title>
			<link>https://tribune.com.pk/story/2477416/10-year-old-gaza-chef-cooks-up-hope-amidst-israels-brutal-occupation</link>
			<comments>https://tribune.com.pk/story/2477416/10-year-old-gaza-chef-cooks-up-hope-amidst-israels-brutal-occupation#comments</comments>
			<pubDate>Sun, 07 Jul 24 08:52:17 +0500</pubDate>
			<dc:creator>
				<![CDATA[Entertainment Desk]]>
			</dc:creator>
			<category><![CDATA[Spotlight]]></category><category><![CDATA[Food]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2477416</guid>
			<description>
				<![CDATA[With over half a million IG followers, Renad Attalah creates content using donated food and aid]]>
			</description>
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				<![CDATA[Amid daily sounds of bombardments and drones, the war-torn streets of Gaza are witnessing the rise of a young culinary star. Renad Attalah, a 10-year-old girl with an infectious smile and a passion for cooking, has captured the hearts of many with her delightful cooking videos.

&quot;War&rsquo;s lollipop by Chef Renad. We need baking paper, toothpicks, and a ladle&hellip;&quot; begins one of Renad&#39;s videos. Her enthusiasm is palpable as she introduces her audience to simple, yet creative recipes in the ever-present chaos of war. In another video, she exclaims, &quot;Indomie! Let&rsquo;s start. The main ingredient is this delicious thing&hellip;&quot;&nbsp;

&quot;I have always loved cooking but I did not know that I had this skill before the war started,&quot; Renad tells Al Jazeera. Her passion for cooking has become a source of hope and joy, not just for herself but for many who follow her.

Thousands of Palestinian civilians in northern Gaza are facing severe shortages of water and food since Israel&rsquo;s escalation on October 7, killing at least 38,011 people and 87,445 wounded. This stark reality contrasts with Renad&rsquo;s cheerful cooking demonstrations, highlighting the harsh conditions under which she creates her content. Despite the challenges, she has managed to cook using donated food and aid.

&ldquo;We have been looking for drinking water in Gaza for three days but there is no clean water,&rdquo; she shares in one of her heartfelt videos.&nbsp;

&ldquo;Bombardment, warplanes, drones, and the absence of internet are all obstacles. Whenever the internet service is back, I keep myself busy with my content and posts,&rdquo; she says. Renad tries to post her recipes to social media as often as she can, battling constant obstacles.&nbsp;

Nourhan, Renad&rsquo;s sister, recalls how it all started: &ldquo;It was a spur-of-the-moment idea. We were trapped at home since the beginning of the war. We tried to do something to cheer Renad. So, we started randomly filming her cooking. The internet was restored after more than four months, then I posted her first clip and the response was huge.&rdquo;

The response indeed has been overwhelming. Renad has amassed more than half a million followers on Instagram, becoming an instant sensation and an inspiration.&nbsp;

Israel&rsquo;s brutality against Gaza has had devastating effects, with more than 14,000 children killed and tens of thousands more injured. Amidst this grim reality, Renad&rsquo;s cooking videos serve as a form of escapism and a source of happiness for many. &ldquo;I am trying to escape the agony of war, bring joy to myself, to make me and others happy, and to wash away grief and sadness,&rdquo; she says.

Have something to add to the story? Share it in the comments below.]]>
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			<title>Sunday recipe: The only coffee walnut cake you'll ever need</title>
			<link>https://tribune.com.pk/story/2477391/sunday-recipe-the-only-coffee-walnut-cake-youll-ever-need</link>
			<comments>https://tribune.com.pk/story/2477391/sunday-recipe-the-only-coffee-walnut-cake-youll-ever-need#comments</comments>
			<pubDate>Sun, 07 Jul 24 07:40:11 +0500</pubDate>
			<dc:creator>
				<![CDATA[Urooba Rasool]]>
			</dc:creator>
			<category><![CDATA[Spotlight]]></category><category><![CDATA[Food]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2477391</guid>
			<description>
				<![CDATA[Yes, coffee walnut cake is a need, and here's how you can put it together from scratch]]>
			</description>
			<content:encoded>
				<![CDATA[If there was a standardised test for a domestic goddess, I would get a very generous D-minus. I say this with zero measure of pride. I look on in envy at other people whose folded bedsheets look like a work of award-winning origami, and whose ironed shirt collars look as though they have just exited a factory. My bedsheets look like they are folded by a three-year-old, and I think a baboon could iron better than me. It&rsquo;s appalling.

The one thing that would move my grading up from an F to that D-minus is my ability to flick a switch on a cake mixer, turn on an oven, and interpret basic instructions that a ten-year-old can follow. Those who do not bake are led to believe producing a cake requires mind-blowing dexterity. They are deluded (although there is nothing wrong with keeping the delusion alive if you enjoy the ego boost.) Piping on frosting may involve painstaking manual labour, but a simple coffee walnut cake with frosting slapped on with a spatula? If you&nbsp;have an electric beater in your kitchen, you can make it in your sleep. Here&rsquo;s how.

1. Turn on the oven to 180C. Use an oven thermometer. I have lived with a moody oven that lies &ndash; it makes for very sad baking projects. Take out butter and eggs so they are no longer fridge-cold. Prepare a 9-inch cake tin by either lining it with baking paper or brushing it with oil, sprinkling flour on top.

2. Cream together softened 8oz unsalted butter and 8oz granulated sugar. Note: if your sugar looks like recently mined diamonds, give it a whirl in the food processor to grind it down until it resembles the texture of salt. Add four eggs one by one, along with 1tsp of vanilla extract. At low speed &ndash; or by hand &ndash; mix in 8oz plain flour with 2tsp baking powder.

3. In a separate cup, mix in 1 tsp coffee with &frac14; cup hot water. Add this to your cake mixture, along with &frac14; cup yoghurt. The hot coffee and the yoghurt are both key to giving your cake the ultimate velvety texture. Mix in &frac12; cup crushed walnuts. Pour your batter into your prepared tin. If you cannot be bothered with frosting afterwards, sprinkle a handful of crushed walnuts on top.

4. Bake for 40 minutes, or until a toothpick inserted in the centre comes up clean. If your kitchen is engulfed with the aroma of cake before your timer dings, check on your cake, unless you enjoy the taste of burnt things. Similarly, if the 40 minutes are up and your cake still looks wet, stick it back in the oven and check on it in five-minute increments. An undone cake that sags in the middle and tastes of flour is not your end goal here. Watch your oven like a hawk after thirty minutes if you know it is temperamental.&nbsp;

5. If you are frosting (although this cake is perfectly acceptable without it), go ahead and&nbsp;whip some cream and mix in coffee. If you are more of a buttercream fan, look up any coffee buttercream recipe. Slap it on with a spatula. No need to go full Michelangelo here; you want a frosting full of coffee goodness, not a work of art. And unlike getting the butter-sugar-egg-flour proportion right, there is limited science involved at this final stage. Want more coffee? Go for it. Think that buttercream frosting you just looked up will be too sweet? Put in less sugar. Want an added crunch? Sprinkle crushed walnuts on top.&nbsp;Frosting is measured by the heart. Do with it what you will.

Have something to add to the story? Share it in the comments below.&nbsp;]]>
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			<title>10 Foods You Should Avoid Reheating at All Costs</title>
			<link>https://tribune.com.pk/story/2475996/10-foods-you-should-avoid-reheating-at-all-costs</link>
			<comments>https://tribune.com.pk/story/2475996/10-foods-you-should-avoid-reheating-at-all-costs#comments</comments>
			<pubDate>Tue, 02 Jul 24 13:01:02 +0500</pubDate>
			<dc:creator>
				<![CDATA[Magazine Desk]]>
			</dc:creator>
			<category><![CDATA[T.Edit]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2475996</guid>
			<description>
				<![CDATA[Reheating certain foods can be risky and unhealthy. Learn which 10 foods you should avoid microwaving completely.]]>
			</description>
			<content:encoded>
				<![CDATA[Anyone would agree that the microwave is undeniably a convenient appliance, perfect for quick reheating and easy meals. However, you might be surprised to learn that some foods lose their nutritional value when reheated in a microwave, and even worse, some can become toxic. With growing awareness surrounding the potential health risks, including the release of cancerous radiation, more households worldwide are choosing to go &#39;microwave-free.&#39; So, before you pop that plate into the microwave, here are some foods you should never reheat.


	
	Leafy Greens &amp; Vegetables with high amounts of Nitrate
	




Vegetables containing a lot of nitrate like spinach, carrots, kale, turnip and celery shouldn&rsquo;t be reheated. Microwaving them could cause them to become carcinogenic (the potential to cause cancer).


	
	Chicken
	




Reheating chicken in the microwave can leave it rubbery and tasteless, but that&#39;s not the worst of it. If not heated properly, it can become a hotspot for bacteria like salmonella. To ensure your chicken stays delicious and safe, it&#39;s best to reheat it slowly and evenly in an oven.


	
	Rice
	




Reheating rice might seem harmless, but there&#39;s more to it. Rice can harbour Bacillus cereus, a bacterium that survives cooking. If cooked rice is left out too long before reheating, these bacteria can multiply. It&#39;s not the reheating that makes it risky; it&#39;s improper storage. Always store cooked rice in the fridge and reheat it thoroughly to kill any potential bacteria.


	
	Potatoes
	




Reheating leftover potatoes in the microwave can be risky. If they&rsquo;ve been left out too long before refrigeration, they can develop botulism (toxins created in food that are stored, preserved and fermented improperly) - a rare but serious illness. Instead, reheat your potatoes in the oven. It&rsquo;s a slower method, but it&rsquo;s safer and keeps them tasting better.


	
	Mushrooms
	




Mushrooms are delicate and require careful handling. Reheating them in the microwave can make their texture slimy and their flavor bland. Mushrooms should be reheated the same way they were initially cooked. If they are saut&eacute;ed, gently reheat them in a pan. Additionally, improper reheating can upset your digestive system and produce toxins like oxidised nitrogen, making them unsafe to eat.


	
	Processed Meats 
	




Things like hot dogs or deli meats can develop some nasty chemicals if you nuke them. These foods have preservatives that can turn carcinogenic under the intense heat of a microwave. A skillet does a better job, warming them through without turning them into something harmful.


	
	Eggs
	




Be cautious with reheating cooked or scrambled eggs; they can turn super rubbery or even explode in the microwave if you&#39;re not careful. Reheating boiled eggs in the microwave is definitely a no-go, as they can burst! Eggs are high in protein, and microwaving can destabilize the protein, making them less nutritious. For a more appealing texture and to avoid a mess, warm them up in a pan over low heat instead.


	
	Seafood
	




Reheating fish or shellfish in the microwave can be disastrous. It can spread an unpleasant smell, dry out the seafood, and ruin its flavor. Additionally, uneven heating increases the risk of food poisoning. The best way to reheat seafood is gently in a pan with a splash of water or in the oven wrapped in foil.


	
	Fried Food
	




Microwaving fried chicken, fries, or any crispy foods will only result in disappointment. The microwave won&rsquo;t restore their crunchy texture, leaving them soggy instead. To maintain that satisfying crunch, reheat them in the oven or a toaster oven on a wire rack. This method allows air to circulate and keeps the coating nice and crispy.


	
	Pizza
	




Leftover pizza might be the most reheated food in the world since it&rsquo;s so convenient, but it usually makes the crust soggy and the toppings greasy. Instead, try reheating your slice in a skillet on the stove over medium heat. Cover it with a lid for a few minutes, and you&#39;ll get a crispy crust and perfectly melted cheese without the sogginess.]]>
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			<title>If this Eid gets your goat, I have your back</title>
			<link>https://tribune.com.pk/story/2472196/if-this-eid-gets-your-goat-i-have-your-back</link>
			<comments>https://tribune.com.pk/story/2472196/if-this-eid-gets-your-goat-i-have-your-back#comments</comments>
			<pubDate>Mon, 17 Jun 24 05:49:33 +0500</pubDate>
			<dc:creator>
				<![CDATA[Urooba Rasool]]>
			</dc:creator>
			<category><![CDATA[Food]]></category><category><![CDATA[Spotlight]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2472196</guid>
			<description>
				<![CDATA[When the pain of sorting blood-soaked animal body parts gets too much, think outside the box]]>
			</description>
			<content:encoded>
				<![CDATA[It&#39;s that time of year again when your inner vegetarian puts in its annual appearance to remind you that butchery was never in your top 10 - nay, top 100 - list of dream careers.

Deciding which bits of your heretofore pets Vincent van Goat (or Elle Cowchino, as the case may be) are going to end up as tomorrow&#39;s karahi gosht (or beef nihari) is, let&#39;s face it, not the ideal way to spend a festive occasion when freshly tailored outfits beckon and blow-dried hair awaits.

&nbsp;

Blood, bone and meat

&nbsp;

Both karahi gosht and beef nihari may outdazzle the sun with their culinary exquisiteness, but to be involved in their culmination at this embryonic stage of the cooking process (sorting blood-soaked goat bits into plastic bags and dumping them into the deep freezer) is, well, best left to someone else. Not only have you spent a week emptying and defrosting that deep freezer (a task you should definitely, and actively, wish upon your worst enemies), you now have to fill it with that special raw-meat-stench that was once Vincent van Goat, and then spend the next three months eating nothing else. Of course, you dare not speak your traitorous vegetarian tendencies out loud to the family elders, lest you end up going the same way as Vincent.

If you are working in a kitchen with multiple volunteers upon whose sad shoulders the sorting and labelling of meat falls, I suggest you quickly opt for the &#39;labelling&#39; part of the task, which, involving just a plastic bag and a marker, will at least spare you a desperate, furtive search for those K-95 masks. If you have been historically wimpy during meat-related chores, this is not the year to bravely announce you have mended your errant ways. Someone will take you at your word, and you can wave goodbye to labelling forever.

Of course, there is no escaping food-related trauma on this festive occasion, because once you are past the meat factory part of the morning, you may well hail from a family who feel that there can be no finer meal for lunch than kaleji ka Salan (not quite the culinary exquisiteness of nihari, I&#39;m afraid), or fried chops that are mainly bone and contain about an atom&#39;s worth of meat. If you are fortunate enough to escape kalejiand chops at home, you will most likely visit someone who unveils their kaleji with the flair of Dynamo producing an ace out of thin air. In exchange, your host will expect a standing ovation, and the mandatory devouring of at least one plate. And don&#39;t think the hardship ends here, by the way, unless your web of relatives ends with this one kaleji-loving family.

Once you have put on your Oscar-winning eating performance, you will be expected to put it in again for every house you visit. In this case, I have no useful advice. I have only my deepest apologies.

(I have since been informed that kaleji is actually a bit of a whizz in the nutrition department and keeps those red blood cells pumping iron, so please don&#39;t follow me for any health tips.)

&nbsp;

Cunning inoffensive alternatives

&nbsp;

For those of you who want to go rogue and cook chicken, but don&#39;t want to risk being walloped by your family, there are still ways you can survive qurbani gosht. You can always throw your qurbani meat into the food processor and turn it into qeema for lasagna. If boneless beef can survive a sojourn in the food processor during its transformation to shamikabab, it can surely do the same to produce lasagna qeema. I have successfully attempted this with chicken (on a day I forgot to get qeema), and both the chicken and food processor survived with no ill effect. Cook your lasagna filling the same way you cook your lasagna qeema, and throw it into the food processor. Just don&#39;t get carried away and dump a whole kilo in at once; this is how food processors die. (Don&#39;t ask me how I know.) Do it in three segments. Once you have blitzed your gosht to the consistency you want, assemble your lasagna the way you always do. If you have never made lasagna in your life, check out any Pakistani food channel for recipes. Do not attempt Western (or even Italian) sources; we must bravely sacrifice authenticity if we want any hope of flavour here. Go overboard with the garlic, and you may even reduce that special raw meat aroma by the tiniest of fractions.

Once you have survived all this kitchen hideousness, what you deserve is the gold medal of desserts. Forget buying a bog-standard offering from a bakery. Baking is therapy, and today, you have earned it in spades. For me, the ultimate reward dessert is a fridge-cold Hummingbird bakery butterscotch pecan cheesecake. Google the heart out of it, and get to work.

If you have never made cheesecake before, do not be put off; cheesecake requires no fiddling with baking powder or baking soda and is generally forgiving, as long as you remember to bake it in another pan of hot water so it doesn&#39;t crack. And most important of all - I cannot stress this enough - do not serve this to your guests. Those selfish ingrates will not leave you a single crumb, not even the serial gym-goers who are otherwise afraid of cheesecake. This beautiful dessert is yours for the taking. Hoard it and don&#39;t let go.

Have something to add to the story? Share it in the comments below.

&nbsp;

&nbsp;]]>
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			<title>WATCH: US envoy indulges in Karachi's Burns Road delicacies</title>
			<link>https://tribune.com.pk/story/2470474/watch-us-envoy-indulges-in-karachis-burns-road-delicacies</link>
			<comments>https://tribune.com.pk/story/2470474/watch-us-envoy-indulges-in-karachis-burns-road-delicacies#comments</comments>
			<pubDate>Sat, 08 Jun 24 15:13:50 +0500</pubDate>
			<dc:creator>
				<![CDATA[news.desk]]>
			</dc:creator>
			<category><![CDATA[Pakistan]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2470474</guid>
			<description>
				<![CDATA[Ambassador Blome samples a variety of iconic dishes at famed food street]]>
			</description>
			<content:encoded>
				<![CDATA[United States Ambassador to Pakistan, Donald Blome, recently paid a visit to Karachi&rsquo;s famed food street, Burns Road, indulging in its rich culinary offerings.

&ldquo;Mazaydar hai!&rdquo; exclaimed Ambassador Blome as he sampled a variety of iconic dishes including nihari, grilled chicken boti, rabri, special falooda, and a strong cup of tea. His visit was documented in a video, part of the US Consulate&#39;s food diplomacy initiative.

&quot;So far, the best meal I&rsquo;ve had in Pakistan, honestly,&quot; Ambassador Blome remarked. &quot;I&rsquo;ve made a decision. Alright. This. I didn&rsquo;t know about this before. But I&rsquo;ve decided to move to Karachi. Yeah. I am coming down here. And I am going to stay.&quot;





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A post shared by USConsulatekhi (@usconsulate_khi)




Vendors and diners were delighted to see him interacting with the crowd. He engaged in warm conversations, praising the city&rsquo;s delectable cuisine. Blome&#39;s presence generated excitement, with many people eagerly queuing to meet him and exchange greetings.

This visit not only showcased the vibrant food culture of Karachi but also highlighted the potential of food diplomacy in fostering mutual respect and understanding between different cultures.

Burns Road has long been a gastronomic and cultural landmark in Karachi. It is home to some of the city&#39;s oldest and most beloved food establishments, making it a must-visit destination for food enthusiasts.

Read also:&nbsp;US envoy hosts Pakistan cricket team ahead of T20 World Cup

The visit highlighted not just the flavours of Karachi but also the rich history and vibrant atmosphere of Burns Road. His enthusiastic participation in the street&#39;s bustling food scene demonstrated the power of culinary experiences in bridging cultural divides.

Blome&#39;s visit to Burns Road is a testament to the potential of food diplomacy in fostering mutual respect and understanding. By sharing a meal, he connected with the community on a personal level, showcasing the unifying power of food.

This visit not only celebrated Karachi&#39;s culinary heritage but also highlighted the potential for cultural exchange and diplomacy through shared culinary experiences.

As Ambassador Blome departed, he expressed his eagerness to return and explore more of the legendary street&#39;s culinary delights.]]>
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			<title>‘Value addition reduces food waste’</title>
			<link>https://tribune.com.pk/story/2465775/value-addition-reduces-food-waste</link>
			<comments>https://tribune.com.pk/story/2465775/value-addition-reduces-food-waste#comments</comments>
			<pubDate>Wed, 08 May 24 20:35:46 +0500</pubDate>
			<dc:creator>
				<![CDATA[GOHAR ALI KHAN]]>
			</dc:creator>
			<category><![CDATA[Business]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2465775</guid>
			<description>
				<![CDATA[Experts advocate improved storage facilities, export innovation in agri-sector]]>
			</description>
			<content:encoded>
				<![CDATA[Value addition has the potential to reduce raw food wastage in the country by 40% and trigger a revolution in the agriculture sector. It plays a vital role in agriculture, horticulture, and floriculture trade. Progressive farmers, as well as horticulture and floriculture farm owners, should focus on adding value to agricultural commodities with the aim of exporting them. Approximately 40% of raw food, including vegetables, wheat, dry fruit, bananas, mandarins (Kinnow), mangoes, apples, dates, and other fruits, goes to waste due to their short shelf life, which typically lasts for only 24 hours in Pakistan.

The country needs to promote and revamp value addition in the agriculture sector, which currently lags behind neighbouring countries like China and India. Enhancing value addition in agriculture can bolster economic growth and alleviate poverty. In addition to horticulture, there is room for improvement in floriculture trade, given the country&rsquo;s richness in floriculture and its immense potential for the floral industry.

&ldquo;Our strength still lies in agriculture, with the sector accounting for 95% of exports, including textiles, leather, horticulture, and related industries. If we can successfully reduce our 40% losses and transform this wastage into opportunities through value-added commodities, we could potentially double agriculture and horticulture exports within a year,&rdquo; stated Tahir Mahmood Chaudhry, an eminent expert in value-added products and the Founding President of the Turnaround Management Association (TMA) Pakistan Chapter. He further suggested that horticulture commodities could be easily packaged in tins by converting unripe and dry bananas into banana chips, dates into &ldquo;Halwa&rdquo; (dessert), and apples into Murabba (jam) and jelly.

Additionally, he advocated for the establishment of storage facilities for sugar, wheat, paddy, or rice to ensure the availability of these commodities throughout the year. Currently, farmers and sugar millers export the majority of commodities out of fear that they will spoil, leading to potential shortages in the country. This situation forces the government to import these commodities at higher prices, ultimately affecting the masses. Implementing proper storage facilities would benefit farmers, millers, and end-consumers, fostering sustainable growth.

Furthermore, he underscored the strict prohibition of smuggling food items to Afghanistan and the necessity of employing proper and legal procedures to expand the tax net. He also highlighted the potential of camel milk, which is sold at approximately Rs50 per litre in desert areas of Sindh such as Tharparker, Umerkot, Digri, Mithi, among others. He noted that cheese could be produced as a byproduct of this milk, which is highly valued in Gulf countries and sold at around Rs20,000 per kilo.

&ldquo;If we establish a small factory in Umerkot, we can maximise the utilisation of camel milk by converting it into premium cheese for export to the six Gulf Cooperation Council (GCC) nations, including Bahrain, Kuwait, Oman, Qatar, Saudi Arabia, and the United Arab Emirates (UAE), as well as other markets. The untapped export potential in these regions presents vast opportunities that need to be explored,&rdquo; he stated.

Professor Dr Pershotam Khatri, Chairman of the Department of Animal Reproduction at the Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University (SAU), highlighted, &ldquo;The country has a population of approximately 1 million camels, including both males and females, distributed as follows: 42% in Balochistan, 30% in Sindh, 20% in Punjab, and 8% in Khyber-Pakhtunkhwa. Unfortunately, there is a lack of chiller facilities in Sindh and Balochistan, where female camel milk is sold at Rs50 per litre in areas with limited buyers. Due to the absence of chilling infrastructure in these impoverished villages, farmers are forced to sell their milk at lower prices.&rdquo;

Chilled storage facilities can enhance milk preservation and facilitate the production of by-products such as butter, yogurt/curd, and most importantly, cheese. Additionally, imported female camel milk is sold in plastic bottles at Rs2,000 per litre from countries like the UAE and Saudi Arabia at local supermarkets here, owing to its numerous health benefits.

Published in The Express Tribune, May 9th, 2024.

Like Business on Facebook, follow @TribuneBiz on Twitter to stay informed and join in the conversation.

&nbsp;]]>
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			<title>Pakistan's Siri Paye makes it to most delicious stews in the world</title>
			<link>https://tribune.com.pk/story/2464047/pakistans-siri-paye-makes-it-to-most-delicious-stews-in-the-world</link>
			<comments>https://tribune.com.pk/story/2464047/pakistans-siri-paye-makes-it-to-most-delicious-stews-in-the-world#comments</comments>
			<pubDate>Fri, 26 Apr 24 08:08:30 +0500</pubDate>
			<dc:creator>
				<![CDATA[Entertainment Desk]]>
			</dc:creator>
			<category><![CDATA[Food]]></category><category><![CDATA[Spotlight]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2464047</guid>
			<description>
				<![CDATA['Indian' dish Keema came at six with Korma and Dal claiming spots 22 and 50 respectively on TasteAtlas list]]>
			</description>
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				<![CDATA[In a culinary triumph, Siri Paya, the aromatic and hearty Pakistani delicacy, has clinched the 47th spot in TasteAtlas&#39; esteemed 2024 ranking of the world&#39;s best stews. The esteemed food guide took to its social media handles with 50 best contenders for the category as per April.

Siri Paya, a beloved dish cherished by connoisseurs of Pakistani cuisine, is a tantalising stew crafted from tender lamb or goat trotters simmered to perfection in a harmonious blend of spices, herbs, and aromatics. The dish&#39;s name, &lsquo;Siri Paya&rsquo;, translates to &lsquo;head and feet&rsquo;, paying homage to its principal ingredients &ndash; the flavourful gelatinous meat from the head and the nourishing marrow-rich trotters. Slow-cooked to coax out the essence of each ingredient, the delicious stew embodies the essence of comfort food, with its velvety texture and soul-warming flavours captivating palates far and wide.





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TasteAtlas recognised Siri Paya as a Pakistani dish, amidst other familiar names from the South Asian cuisine that appeared next to India&rsquo;s flag on the ranking by countries. &#39;Indian&#39; cuisine&#39;s Keema came at six with Korma and Dal claiming spots 22 and 50 respectively. Shahi Paneer and Vindaloo also made it to the list.

Founded in 2018, TasteAtlas has emerged as the go-to authority for experiential travel enthusiasts seeking to explore traditional cuisines from around the globe. With its meticulous curation of authentic recipes, food critic reviews and in-depth research articles, TasteAtlas spotlights dishes that encapsulate the essence of cultural heritage and culinary innovation.

Welcoming the new year, the Croatia-based food publication unveiled a list of 100 must-visit eateries for all flavour enthusiasts. Among the myriad dining spots featured from around the globe, one name pleased many Pakistanis, particularly Karachiites: Zahid Nihari.

Celebrated as one of Karachi&rsquo;s culinary treasures, Zahid Nihari has earned global acclaim and seized the impressive rank of #89 on &ldquo;Where to Eat in 2024: 100 Most Legendary Restaurants in the World&rdquo;. With recommendations from 7 esteemed food critics, including Salima Feerasta, Zahid Nihari&#39;s traditional Lucknow-born stew continues to captivate palates since it was founded in 1974, upholding its status as a global epicurean delight.

Have something to add to the story? Share it in the comments below.]]>
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			<title>In search of nutritional nirvana</title>
			<link>https://tribune.com.pk/story/2463348/in-search-of-nutritional-nirvana</link>
			<comments>https://tribune.com.pk/story/2463348/in-search-of-nutritional-nirvana#comments</comments>
			<pubDate>Sun, 21 Apr 24 01:06:51 +0500</pubDate>
			<dc:creator>
				<![CDATA[Faiza Shah]]>
			</dc:creator>
			<category><![CDATA[Pakistan]]></category><category><![CDATA[Life &amp; Style]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2463348</guid>
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				<![CDATA[When it comes to clean eating, are we paying for health or hype?]]>
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				<![CDATA[I love avocados. But I don&rsquo;t think it&rsquo;s because of their taste. I find them to be essentially tasteless to be honest. However, if anything is dubbed a superfood, I&rsquo;m sold. That magnificent term makes me feel like I&rsquo;m getting super powers by consuming it. Excellent term they landed on, the marketers for the food industry. The term has been bandied about since it was used during the First World War as a branding strategy by The United Fruit Company for its import of bananas to the US. Bananas are hardly extraordinary for Pakistan. Hence, for avocados I have stars in my eyes. When I think of eating healthy, I romanticize about this odd-shaped exotic fruit.

Packed with nutrients and healthy fats, rich in antioxidants, potassium and high in fiber, the creamy mint-green fruit is now comparatively more widely available in the local market. I haven&rsquo;t eaten one in ages. The price tag said, I&rsquo;m expensive because I&rsquo;m just that healthy. Olive oil bottles sing out the same tune.

This is not an ode to avocados, this is an attempt to share with fellow Pakistanis what constitutes healthy eating.

With the influx of social media trends, even simple lifestyle choices have me confused. Forget about the influencers who come up with new makeup looks by the hour, you don&rsquo;t know what the latest trend is. There are way too many workout videos and fitness experts saying do this, not that. There are countless nutritionists and dieticians with varying approaches to clean eating and complex advice on how to take care of our bodies. I was following an influencer whose healthy lifestyle entailed her moving from the US to Italy and eating quinoa and growing leaves in her European garden to consume. She sold a whole life plan while advising what to eat. I unfollowed her when onions hit 200 rupees per kilo in our local market. Can&rsquo;t come back from that widening gap.

Hence, I return to the fruit that eludes my budget, the avocado, to make a point. Buying one in Karachi is like chasing dreams in Pakistan.

My favourite no-frills dip is guacamole and that is what began my love for avocado. Avocado salad was my go-to when it was affordable and available at a popular cafe back in the day. I found it more cost effective to order a whole salad than go buy a couple avocados to make a salad at home. I&rsquo;d have to also boil an egg and sweet corn, toss in iceberg lettuce and other greens like iceberg lettuce and vegetables and fry up some croutons to top it off. Then buy extra virgin olive oil to make a dressing.

Eggs today come for around 260 rupees a dozen. An avocado is going for 1,200 rupees a piece.

So naturally, it&rsquo;s eggs for breakfast for me and avocado on toast is my dream.

Affordability seems to be an obstacle in purchasing a healthy diet. We would all prefer that our food is free of chemicals and toxins that come from pesticides sprayed on the crops. Yet reaching for organic produce is similar to buying imported items &ndash; expensive.

Some of us try again and again to be more mindful of what we consume on a daily basis. Cutting down processed food is easier said than done. Yet if you limit junk food or eating out, it will help. The same goes for keeping away from sugar. Train yourself to eat less dessert and cut out sugary drinks from your daily diet. However, buying ingredients for cooking in your home is the straight and narrow path many of us get stuck on which includes the debate of going organic for example or buying superior quality cooking oils.

A corporate professional, Haneen Rafi, echoed my own struggle with selecting &lsquo;purer&rsquo; and healthier ingredients. &ldquo;Things no longer taste the way they used to. And increasingly, it feels like the quality of food we used to consume since childhood has degraded tremendously. So, may be, switching to organic is the answer? But it hasn&rsquo;t materialised yet, despite trying. Mostly, I ask myself, &lsquo;Are these 700-rupees organic eggs really organic?&rsquo; If it hurts this much to part with your money, does it at least guarantee that these are the most organic eggs to have graced this world? I suspect not.&rdquo;

It&rsquo;s the egg-and-the-avocado theory all over again.

Food blogger, with a flair for fashion, Natasha Qizilbash (@if.natcancook) has turned many a kitchen klutz into novice cooks through her easy-to-follow recipes which she posts on Instagram and YouTube. The majority of her recipes make use of easily available ingredients despite the fact that she experiments with a range of cuisines. Qizilbash said, &ldquo;Organic produce is far better than using produce that has been tainted with chemicals but we try and use whatever is available to us. If we live in a farmhouse and if we have a vegetable patch, of course it&rsquo;s available to us. But if we have to go out in the market and look for organic produce, sadly, it&rsquo;s not that easy to do in Pakistan.&rdquo;

So Rafi and I are not alone in this struggle.

Qizilbash explained that according to her, &ldquo;Healthy eating doesn&rsquo;t mean that one has to necessarily be on a diet.&rdquo; For foodies, which generally Pakistanis are, this should be heartening to hear and easier to endorse. &ldquo;Healthy eating means to incorporate all the good things in your diet and making sure that it also fulfills you,&rdquo; she continued. &ldquo;I feel like sometimes when people try to eat too healthy, they deprive their body of good stuff. So to me, healthy eating means eating a sustainable meal which doesn&rsquo;t leave you wanting more.&rdquo;

I couldn&rsquo;t agree more. The key here I suppose is to maintain a balance in not just quality but also quantity. I don&rsquo;t think Qizilbash is allowing us to have mounds of rice for lunch or bowlfuls of nihari for breakfast (the Lahori way to have nihari). Rather, if you can choose the right ingredients from the required food groups, your meal should sufficiently satisfy your hunger.

But is it possible to eat healthy and enjoy Pakistani dishes? Our basic entr&eacute;e dishes are always cooked in oil. Other than sides like salad or boiled rice and roti, all sweet and savoury dishes of Pakistan require a lot of oil, be it bhindi or jalebi.

&ldquo;I think that it&rsquo;s easy for us to use healthy ingredients in Pakistani dishes. If you go back in time, our parents used to use mustard oil which is so healthy, coconut oil, desi ghee, etc.,&rdquo; Qizilbash pointed out. &ldquo;Olive oil is a neutral oil. It doesn&rsquo;t add flavour to a dish but it doesn&rsquo;t take away either. It is known to be a very good oil, so yeah I would use it.&rdquo;

Based in Lahore, Qizilbash is currently on a visit to the US, so I asked her if she found Americans generally to be more health conscious specifically from the perspective of choosing their diet. &ldquo;You&rsquo;d be surprised,&rdquo; she replied. &ldquo;I think that people living abroad don&rsquo;t eat very healthy food. People here have more access to organic produce than there is back home, yes, albeit, it&rsquo;s more expensive across world. Yet, in the US, I feel a lack of healthy food in people&rsquo;s diet around me. But this isn&rsquo;t a generalized statement. I feel in all countries, in all cultures, there are certain people who eat healthy and there&rsquo;s certain people who don&rsquo;t.&rdquo;

Living in Houston, US, Amna Khalique shared some reasons why this may be the case. When moving to the US from Karachi, Khalique looked forward to creating a healthier lifestyle, eating cleaner, cutting down meat consumption and maybe even going vegan - if the pangs of Pakistani foods like haleem allowed her. America would offer a more conducive environment for a healthy lifestyle she imagined, for the health culture was far more prevalent there at the time than in Karachi. However, since settling abroad, her young family has grown and there are various factors to juggle when trying to plan a meal for them.

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&ldquo;In theory, eating clean in the US should be easier with easy access to a variety of vegetables, grains, refined sugar-free options. However, on the flip side, processed food such as snacks, chips, etc., is a lot cheaper and more accessible especially if you&rsquo;re on the go,&rdquo; said Khalique, an accomplished and self-taught baker who runs a shop from her own home (@sugarplum_bakery), and finds herself busier than she imagined.

&ldquo;Eating clean, and that includes opting for organic, simple ingredients, corn syrup-free items has to be a conscious choice,&rdquo; she added. &ldquo;Labels are very misleading and often times even the simplest items have a bunch of ingredients that shouldn&rsquo;t be there in the first place.&rdquo;

Khalique echoed Qizilbash&rsquo;s view and said, &ldquo;I feel eating clean has to be a lifestyle, whether you&rsquo;re in Pakistan or elsewhere. Albiet, more often than not it&rsquo;s the more expensive option.&rdquo;

Fatima Niazi, a fitness and health enthusiast, and has recently come out a winner in her first-ever half marathon in Karachi for the corporate team category. She shared her diet regimen which sounded pretty hard core and impressive to me. &ldquo;Healthy eating for me is stuff that is mostly, boiled, grilled, and things that don&rsquo;t have sugar. Karahi, bhindi or anything desi is going to be [cooked] in olive oil so basically [any] healthy oil. I avoid white grain, so [I have] brown rice and brown roti. For me, eating clean is revolving every meal around that kind of stuff.&rdquo;

Niazi is social so I wonder if she eats when she&rsquo;s out with friends. To my surprise she even orders lunch regularly. But it comes from one specific place, The Healthy Craving which offers wholegrain foods, noodles and burgers too but not oily, not too spicy. &ldquo;Chicken tikka would be the most basic Pakistani dish I order when eating out,&rdquo; Niazi said. &ldquo;It&rsquo;s protein, available at big and small eateries, it&rsquo;s not dirty. Or I order chaat without yoghurt,&rdquo; she said.

She seems to enjoy a desi diet filled with healthy ingredients as Qizilbash pointed out. &ldquo;I don&rsquo;t look at organic stuff at all,&rdquo; Niazi shared. &ldquo;Organic vegetables die out very soon. I got mint leaves once and they were gone in one day so it&rsquo;s really pointless. It makes things more difficult. So I haven&rsquo;t gone towards organic yet.&rdquo;

Consultant nutritionist and the general secretary of Pakistan Nutrition and Dietetic Society Fayza Khan said, &ldquo;Organic just means food free of chemicals. It has become a fashion terminology. Homemade food is just as healthy as buying organic because you are not adding anything harmful in what you are cooking and it is being cooked in clean, hygienic conditions.&rdquo;

She highlighted that access to clean and healthy food is a multidisciplinary action that requires enforcement of rules and regulations by the government and check and balances within the food industry and market.

&ldquo;Healthy eating is safe and nutritious food which we can pick and choose from the resources available to us and consume as required per our age group, lifestyle and stage,&rdquo; she said. &ldquo;What is discussed on social media should not be followed as anyone can claim to be a nutritionist. There are no checks and balance, there is no regulation. Many influencers are just self-claimed nutritionists.&rdquo;

She said qualified nutritionists will never insist that you choose a certain type of oil for cooking for example. We can create a balanced and healthy diet out of the resources available to us locally. &ldquo;We have plant-based oils which are more beneficial. Unfortunately, we also have so many quality concerns and labeling concerns. There is no regulation imposed by the government of Pakistan that monitors labelling. Yes some companies claim that their labels are true to the contents they sell and some quality brands do deliver on this.&rdquo;

Surprising to note that, as Khalique pointed out, labels in the US may be misleading, despite the existence of four agencies that carry out food regulation and inspection there. Reading labels is not even a habit that is visible among Pakistani shoppers and even if it was it may not help us choose food any more wisely. Khan highlights the problem in being deceived at every step when there is lack of regulation. &ldquo;There are indeed some sources among plant-based oils which are high in saturated fat content but there are those like sunflower and canola which in its pure form is healthy. 90% of the oil available in the market has palm oil but the labels will wrongly claim it is pure sunflower or canola oil. A single oil which is not mixed and is in its pure form is reliable. But the quantity and quality of oil is equally important.&rdquo;

Khan also touched upon the preferred milk to consume. &ldquo;Milk has a lot of misconceptions,&rdquo; she said. Definitely fresh milk is the best but when we buy fresh milk it is coming to us through some resources like doodhwalas. Most milk shops have a lot of quality concerns. They usually add water, which is the most minimal addition. But what about the livestock, is the animal administered with injections of oxytocin or fed toxic food? Since Pakistan does not have a high literacy rate, most dairy farmers will not be mindful of such things.&rdquo; However, Khan said there are clean dairy farms where animals are given clean feed and having milk transported directly from such farms to you or the store you shop at is not harmful. Similarly, every tetra-pack milk brand is not free of chemicals either so it can also have poor quality.

Khan identifies some trends in the public which are harmful eating habits such as buying bakery items and sugary drinks. &ldquo;Our beverages market, (which includes sugary drinks like sherbets and juices) has a huge spending budget. We need to reduce this consumption as a nation. Soft drinks, sherbet, juices should be strictly avoided,&rdquo; she said.

&ldquo;The main killers in processed food are trans fat. Unfortunately, these are used in all processed frozen products, like parathas and puff pastries. And in bakery items. You can go to any bakery and you will see a stream of customers as if they have some free distribution going on,&rdquo; Khan remarked.

Trans fat not only affects heart health but cognitive brain functions and causes production of cancerous cells and inflammation in the organs. Our local street vendors fare should be encouraged, Khan said. The indigenous snacks and drinks like sweet potato, sattoo, lassi, bhutta (corn) are all beneficial and healthy but require food and safety regulations in order to be safe for consumption.

Recommendations

As we do not have control over the growing conditions of vegetables and fruit, nutritionist Khan recommended some tips to ensure what we buy from the market is properly washed before consumption. &ldquo;Fruits and vegetables sprayed with pesticide should be soaked with vinegar and water mixture which can minimise the effects of toxins,&rdquo; she said. &ldquo;We advise our patients such tips on how to keep their food safe. Don&rsquo;t buy fruit that looks like it&rsquo;s going bad.&rdquo; The best option and solution, Khan said, is home gardening. &ldquo;It cannot yield a complete supply sure but it will still be a supplement.&rdquo;

An enterprising friend had started her own organic farm on her balcony terrace some years ago. She kept chickens and a turkey, grew mushrooms and some herbs and vegetables. I ordered a couple dozen eggs because where else would I find a more trustworthy source of organic produce? I also wanted to help her sales and become a regular customer. I was admonished by my family for purchasing such expensive eggs, even though they were maybe 50 to 100 rupees more for a dozen. Now regular eggs cost more than what I paid for them back then.]]>
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			<title>Viral Parisian ‘crookie’ has finally come to Karachi with a divine fusion of croissant, cookie dough</title>
			<link>https://tribune.com.pk/story/2461747/viral-parisian-crookie-has-finally-come-to-karachi-with-a-divine-fusion-of-croissant-cookie-dough</link>
			<comments>https://tribune.com.pk/story/2461747/viral-parisian-crookie-has-finally-come-to-karachi-with-a-divine-fusion-of-croissant-cookie-dough#comments</comments>
			<pubDate>Fri, 05 Apr 24 09:51:28 +0500</pubDate>
			<dc:creator>
				<![CDATA[Entertainment Desk]]>
			</dc:creator>
			<category><![CDATA[Food]]></category><category><![CDATA[Spotlight]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2461747</guid>
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				<![CDATA[Much to food and internet enthusiasts’ delight, Masoom’s Bakery has launched an impressive rendition of the dessert]]>
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				<![CDATA[In the bustling streets of Karachi, a new sensation is taking over the city and it&#39;s called the &ldquo;crookie&rdquo;. Inspired by the innovative pastry craze that originated in Paris, the crookie is a delightful fusion of a croissant and cookie dough, promising a burst of flavours with every bite.

Masoom&#39;s Bakery, nestled in the heart of the metropolis, has become the go-to destination for crookie enthusiasts. The bakery, known for its innovative creations, has embraced the trend with open arms, offering its own delectable rendition of the new dessert to satisfy the cravings of Karachi&#39;s sweet-toothed population.





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A post shared by Masoom&#39;s (@masooms.co)





As per AFP, the story of the crookie began in Paris, where pastry chef Stephane Louvard first introduced this unconventional treat to his regular customers. What started as a humble offering quickly escalated into a global sensation, fueled by viral social media videos showcasing the irresistible combination of flaky croissant and indulgent cookie dough.

Thanks to platforms like TikTok and Instagram, the crookie frenzy spread like wildfire, capturing the imaginations of foodies worldwide. In Karachi, the trend found a welcoming home at Masoom&#39;s Bakery, where eager customers line up daily to get their hands on this mouthwatering creation.

Reviewing the Parisian treat, internet personality Junaid Akram waxed lyrical about the delightful texture and taste. &ldquo;Apologies to anyone who&rsquo;s fasting but I just got the cookie dough croissant from Masoom&rsquo;s,&rdquo; he began. &ldquo;Bro, I can&rsquo;t describe how delicious this is. Just look at how this filling oozes. Absolutely brilliant. Good job, guys.&rdquo;

The sentiment was echoed in other beaming reviews. One food vlogger remarked, &ldquo;Blowing up in Paris, the viral cookie dough croissant has finally come to Karachi. Wow, covered in cookie dough, nice and crispy. Flaky as well! And they&rsquo;ve got the cookie dough filling inside. Looking brilliant.&rdquo;

&ldquo;So this viral cookie dough croissant was actually very good. You can see the generous cookie dough filling inside and the taste was so good. I highly recommend it,&rdquo; declared another food reviewer.

As with any viral food trend, imitators have emerged across the globe, but for Karachi&#39;s crookie connoisseurs, Masoom&#39;s Bakery remains the ultimate destination to indulge in this delectable delight. From Paris to Karachi, the crookie craze continues to captivate taste buds and ignite a passion for innovative pastry creations.

So, if you find yourself in Karachi craving a unique culinary experience, make sure to stop by Masoom&#39;s Bakery and treat yourself to the irresistible charm of the crookie.

Have something to add to the story? Share it in the comments below.]]>
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			<title>Winter delicacies escape affordability</title>
			<link>https://tribune.com.pk/story/2458398/winter-delicacies-escape-affordability</link>
			<comments>https://tribune.com.pk/story/2458398/winter-delicacies-escape-affordability#comments</comments>
			<pubDate>Mon, 04 Mar 24 21:24:15 +0500</pubDate>
			<dc:creator>
				<![CDATA[Amir Khan]]>
			</dc:creator>
			<category><![CDATA[Sindh]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2458398</guid>
			<description>
				<![CDATA[Peaking prices of rich, traditional dishes have forced people to embrace frugality this chilly season]]>
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				<![CDATA[Following the arrival of the winter season, food streets across cities in Pakistan start filling up with shivery customers, who are lured in by the tantalizing aromas of buttery treats, oily appetizers, hot beverages and warm broths; however, as uncontrolled artificial inflation in the port city compels citizens to adopt a more austere lifestyle, many gourmands on a tight budget have to forego the soul warming embrace of their favorite comfort foods.

Jamila, is one such local from the PIB Colony, who had to bid farewell to her beloved winter treats this season due to their skyrocketing prices. &ldquo;Carrot halva, bone broth, fried fish, boiled eggs, coffee, Kashmiri pink tea, nuts and dried fruits all have become unaffordable for the middle classes. These delights are now reserved for the affluent only,&rdquo; lamented Jamila, who felt that inflated food prices and limited budgets had made it difficult to indulge in the seasonal delicacies.

Concurring with Jamila on the rising costs of store-bought winter delights, Saba, another local, revealed that she had resorted to preparing some of the staple winter dishes at home. &ldquo;For middle class families like ours, consuming homemade chicken bone broth is our only mode of indulgence this winter,&rdquo; said Saba, who further added that the chicken bone broth, which was available for Rs50 per cup last year, was now selling at Rs80.

On a similar note, Kamran, a resident of Gulshan-e-Iqbal also noted a similar rise in the prices of traditional sweets like halva. &ldquo;Despite being a favorite across all ages, gourmet varieties of halva, like that made out of carrots, has become out of reach for financially strained families. Enjoying these treats now requires a budget of at least Rs3000 per family,&rdquo; bemoaned Kamran, who claimed that a family sized serving of halva cost Rs2000 last year.

Backing customer&rsquo;s claims, Rizwan Saleem, the owner of a shop selling popular winter delicacies like sweets, tea and soup, said &ldquo;prices of carrot halva, tea, coffee, hot flavored milk, bone broth, and Chinese soups have increased by 30 to 35 per cent.&rdquo; Saleem said who experienced a 15 to 20 per cent drop in sales this year.

According to Dr Aftab Hussain, a general physician, regularly consuming soup, bone broth, and other hot drinks is highly recommended during winters. &ldquo;The incidence of respiratory illnesses increases in this season, therefore drinking hot drinks is very important since they help alleviate allergies and nasal congestion. Moreover, chicken, lamb, and beef bone broth alongside seafood contain high amounts of protein, which helps build immunity and ward off diseases,&rdquo; highlighted Dr Hussain.

While some food connoisseurs might desire winter dishes for their purported health benefits others simply turn to fat filled nuts and dried fruits for their high energy content, which helps in keeping them warm during the cold weather. However, like other winter specials, these food items too have become highly unaffordable for the average household.

&ldquo;Eating a variety of nuts and dried fruits has become a dream for the masses. The only nuts most people are buying these days are peanuts, which cost anywhere between Rs50 to Rs100 per serving,&rdquo; confirmed Muhammad Usman, a nuts seller.

Speaking to The Express Tribune on the matter, government official said, &ldquo;Appropriate measures are being taken to enforce the approved government rates for essential food items.&rdquo;

Published in The Express Tribune, March 5th, 2024.

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			<title>Costly food</title>
			<link>https://tribune.com.pk/story/2456961/costly-food</link>
			<comments>https://tribune.com.pk/story/2456961/costly-food#comments</comments>
			<pubDate>Mon, 19 Feb 24 20:54:38 +0500</pubDate>
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			<category><![CDATA[Editorial]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2456961</guid>
			<description>
				<![CDATA[It is essential to view the rise in food exports not just as an economic opportunity but also as a policy challenge]]>
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				<![CDATA[The surge in exports of raw food products in Pakistan, as evidenced by the more than doubling of export value to $787.36 million in January, raises several economic and socio-political concerns. While the export growth appears to signal a thriving food industry, this trend is accompanied by a 27.4% rise in food inflation, causing local consumers to bear the brunt of higher prices for essential food items.

The principal reason behind this export surge is a weakening local currency, which can make locally produced goods cheaper for foreign buyers. However, this advantage for exporters contrasts starkly with the growing unaffordability of these same goods for Pakistani consumers. The situation is especially concerning for basic food items like meat and rice, where significant price increases have occurred in the past two and a half years. Furthermore, the government&rsquo;s decision to import wheat despite claiming a bumper wheat crop highlights the mismatch between production and consumption. This could suggest policy failures in agricultural management and import planning. The export boom may have expanded meat exports into new markets like Jordan, Egypt and Uzbekistan, but this does not directly benefit local consumers who are grappling with inflationary pressures.

It is therefore essential to view the rise in food exports not just as an economic opportunity but also as a policy challenge. The government must balance the interests of local farmers and consumers while exploring ways to increase the efficiency of the food supply chain. This could include initiatives to improve production, distribution and price stability, as well as policies to safeguard food security. Solving these issues requires a coordinated effort from policymakers, the agricultural sector and other stakeholders to ensure sustainable development and the welfare of the Pakistani population.

Published in The Express Tribune, February 20th, 2024.

Like Opinion &amp; Editorial on Facebook, follow @ETOpEd on Twitter to receive all updates on all our daily pieces.

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			<title>SFA to upgrade food testing lab</title>
			<link>https://tribune.com.pk/story/2453820/sfa-to-upgrade-food-testing-lab</link>
			<comments>https://tribune.com.pk/story/2453820/sfa-to-upgrade-food-testing-lab#comments</comments>
			<pubDate>Fri, 19 Jan 24 20:26:51 +0500</pubDate>
			<dc:creator>
				<![CDATA[APP]]>
			</dc:creator>
			<category><![CDATA[Sindh]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2453820</guid>
			<description>
				<![CDATA[Action aimed to provide a healthy diet to the people within SFA jurisdictions]]>
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				<![CDATA[A technical team of the Sindh Food Authority (SFA) visited the Food Sciences and Technology Departments of Sindh University Jamshoro and Tandojam Agriculture University. 

The visit was done on the directive of Director General Sindh Food Authority Agha Fakhar Hussain, a statement said. SFA in collaboration with donor agencies was upgrading food testing labs at these universities. 

Read:&nbsp;Governing the food systems

DG Hussain had said that the purpose of establishing food testing labs at these universities was to provide a healthy diet to the people within SFA jurisdictions.

Published in The Express Tribune, January 20th, 2024.]]>
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			<title>Karachi's Zahid Nihari claims #89 spot on Taste Atlas' 2024 list of legendary restaurants</title>
			<link>https://tribune.com.pk/story/2452051/karachis-zahid-nihari-claims-89-spot-on-taste-atlas-2024-list-of-legendary-restaurants</link>
			<comments>https://tribune.com.pk/story/2452051/karachis-zahid-nihari-claims-89-spot-on-taste-atlas-2024-list-of-legendary-restaurants#comments</comments>
			<pubDate>Wed, 03 Jan 24 11:05:29 +0500</pubDate>
			<dc:creator>
				<![CDATA[Entertainment Desk]]>
			</dc:creator>
			<category><![CDATA[Spotlight]]></category><category><![CDATA[Food]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2452051</guid>
			<description>
				<![CDATA[Vienna-based Figlmüller topped the list for its century-long specialisation in the Schnitzel Wiener Art]]>
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				<![CDATA[After delighting food aficionados with its rich blend of spices for years, 2024 has brought a new triumph to Pakistan&rsquo;s culinary scene. Welcoming the new year, Taste Atlas, a leading food review publication renowned for its discerning palate, has unveiled a list of 100 must-visit eateries for all flavour enthusiasts. Among the myriad dining spots featured from around the globe, one name has particularly captured the attention of many Pakistanis: Zahid Nihari.

Celebrated as one of Karachi&rsquo;s culinary treasures, Zahid Nihari has earned global acclaim and seized the impressive rank of #89 on &ldquo;Where to Eat in 2024: 100 Most Legendary Restaurants in the World&rdquo;. With recommendations from 7 esteemed food critics, including Salima Feerasta, Zahid Nihari&#39;s traditional Lucknow-born stew continues to captivate palates since it was founded in 1974, showcasing its enduring appeal and status as a global epicurean delight.





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A post shared by TasteAtlas (@tasteatlas)




Landing at number one was Figlm&uuml;ller, situated in Vienna, Austria, which has gained acclaim for its century-long specialisation in serving the finest Schnitzel Wiener Art. Aside from this, Figlm&uuml;ller is renowned for a variety of mainstays in Viennese cuisine including roast beef and homemade shredded kaiserschmarren pancakes. It is closely followed by Pizzeria da Michele in Naples, Italy, securing the second position and Hofbr&auml;uhaus M&uuml;nchen in Munich, Germany, claiming the third spot.

Have something to add to the story? Share it in the comments below.]]>
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			<title>Nurturing lives, one meal at a time</title>
			<link>https://tribune.com.pk/story/2447113/nurturing-lives-one-meal-at-a-time</link>
			<comments>https://tribune.com.pk/story/2447113/nurturing-lives-one-meal-at-a-time#comments</comments>
			<pubDate>Sat, 18 Nov 23 21:11:45 +0500</pubDate>
			<dc:creator>
				<![CDATA[Somaiyah Hafeez]]>
			</dc:creator>
			<category><![CDATA[Pakistan]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2447113</guid>
			<description>
				<![CDATA[Community kitchens are a food security measure for those who cannot fend for themselves]]>
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				<![CDATA[When she heard on the news about a mother of two killing her children by suffocating them with a pillow because she couldn&rsquo;t feed them for two days, Parveen Saeed was deeply grieved. But the tragedy motivated her to do whatever she could to prevent such incidents as much as possible.

&ldquo;Love of a mother was lost and hunger won,&rdquo; Saeed thought as she came to the conclusion that hunger is at the root of all problems. On January 1, 2002, Saeed set up a community kitchen known as Khana Ghar in Surjani Town, Karachi, with the purpose of feeding people who cannot afford meals. In a year, she moved the location to Lyari Basti.



Right outside her office is the kitchen and a crowd of people patiently waiting in long queues. Sixty-three-year old Saeed who has two daughters, studied journalism from the University of Karachi and pursued it for a while but presently, she runs Khana Ghar full time.

&ldquo;It was God&rsquo;s will that I took this initiative,&rdquo; she says, dressed in a blue shalwar-kameez and a striped dupatta. &ldquo;My husband and I thought that we must start helping those less privileged than us, even if we are only able to feed two people. But by God&rsquo;s grace, today we feed almost 8,000 people every day.&rdquo;

While setting up Khana Ghar, Saeed also continued with philanthropic work in her neighbourhood &mdash; sometimes donating a bag of flour or giving someone ration or cooking for someone. Eventually, Khana Ghar took off.
Initially, Saeed used to cook herself but now she has employed cooks. The community kitchen offers roti and curry at Rs 3/meal so that people do not feel it is charity and can uphold their dignity, however, if someone cannot afford to pay at all, they get the meal free of cost.



&ldquo;It has been a decade since I started coming to Khana Ghar to get meals,&rdquo; says Khushroodi, an elderly widow who lives alone and was standing in the queue for a meal. &ldquo;If it weren&rsquo;t for these people, I don&rsquo;t know how I would have managed. My sons don&rsquo;t look after me. It is as if I am dead for them.&rdquo;

The queues outside Khana Ghar only get longer as inflation hits record-levels in the country. Although the inflation rate has trickled down to 27.38% in August from a record high 38% in May, food inflation still remains at 38.51%, with fuel and electricity prices sky-rocketing.

Pakistan has been reeling with an economic crisis for more than a year now but it is the poor who bear the worst.

&ldquo;The cost of living has become so expensive that even if my husband and I combine our salaries, we are unable to run the household anymore&rdquo;, says Akhtari, mother to two sons and four daughters, who started working as a maid five years ago. &ldquo;I started coming to Khana Ghar a year ago. I come here to get lunch as well as dinner and that&rsquo;s how we manage. If it weren&rsquo;t for Khana Ghar, it would have been terribly difficult for us.&rdquo;



&ldquo;When we started, 50 kilograms of flour would cost Rs450 and now it costs more than Rs7,000,&rdquo; recounts Saeed. &ldquo;Imagine how hard it is for the poor who do not have employment, no one to look after them, and no one to consider their hardships. The poor in this country have no resources so how will they manage their lives in this back-breaking inflation? Forget about two meals, people aren&rsquo;t even able to eat once a day.&rdquo;

Saeed was awarded the Pride of Performance by the government of Pakistan for her work last year however she said the government has never come forward to directly support her work. &ldquo;The common people who could afford to give donations and overseas Pakistanis supported us&rdquo;, Saeed says adding that all Khana Ghar needs is flour. &ldquo;I request people to help us with getting flour as the prices have increased a lot. Without assistance from people or without correct government policies, curbing inflation and eradicating poverty is not possible. If we want Pakistan to progress, we need to defeat hunger. It is the root of all problems. I have seen the youth pursue a criminal path because of hunger.&rdquo;



With the economic crisis compounding, the number of people asking for help has increased while donors to the initiative have decreased. &ldquo;There has been a huge increase in people coming to Khana Ghar and a decrease in donors as well as our resources,&rdquo; says Saeed. &ldquo;So many mothers come to us and ask us to pay their children&rsquo;s tuition fees, elderly come to us asking for medical expenses &mdash; the economic situation has strongly impacted the society. Children can no longer afford to take care of their elderly parents, there are parents that Khana Ghar has adopted and provides them food and clothing. But for how long can we continue to do this without resources?&rdquo;

While the donation tracker on their website http://www.khanaghar.org.pk/ shows zero donations collected, and the situation getting tougher, yet Saeed is determined to continue her work.

&ldquo;It is all God&rsquo;s will and it is Him who has made it all possible for me to be the medium through which to provide for His people,&rdquo; she concludes. &ldquo;I trust He will see me through this.&rdquo;

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Somaiya Hafeez is a freelance journalist and can be reached at somaiyah.hafeez2000@gmail.com. All facts and information are the sole responsibility of the writer]]>
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			<title>Table Talk: Noi Stir Fry</title>
			<link>https://tribune.com.pk/story/2431634/table-talk-noi-stir-fry</link>
			<comments>https://tribune.com.pk/story/2431634/table-talk-noi-stir-fry#comments</comments>
			<pubDate>Sat, 19 Aug 23 21:33:39 +0500</pubDate>
			<dc:creator>
				<![CDATA[]]>
			</dc:creator>
			<category><![CDATA[Magazine]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2431634</guid>
			<description>
				<![CDATA[Behind the scenes with Anum Dar of Noi Stir Fry]]>
			</description>
			<content:encoded>
				<![CDATA[Noi Stir Fry is a super chic Pan Asian restaurant in Lahore, known for its authentic and delicious Pan Asian cuisine. The restaurant offers a sumptuous ambiance for its guests. Director Marketing- Noi and SAUTE, Anum Dar has been in the field of education and has worked for reputed organisations including LUMS and USAID before finding her true calling as a marketer in the service industry and as restaurant owner. TEdit chats with Anum Dar about her passion for running multiple restaurants in Lahore. 

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How did your journey with Noi Stir Fry begin? 

NOI Stir Fry began in 2018 as a cloud kitchen when celebrity chef Mani Mirza founded the brand. Two years later we joined hands and rebranded it. That&rsquo;s when NOI&rsquo;s first retail outlet opened doors for the public in the heart of Lahore. Beginning with the Gulberg branch, Islamabad and then DHA Lahore, there has been no looking back.

You are expanding your business in Lahore and Islamabad. What challenges are you facing while establishing the business?

The main challenge is to find and retain skilled workforce but with more qualified resources adopting this profession we see a positive change. Another challenge is staying relevant which involves continuous process improvement research and brand building.

The food industry has a highly competitive market. How do your restaurants stand out? 

We develop seasonal menus which involve extensive research and food fusion techniques to keep our customers engaged and fond of our cuisine.



Can you tell us about any emerging trends in the food industry?

Specialisation in cuisines is an emerging trend in Pakistan. Earlier there were limited options whereas now there are multiple branches of Pan-Asian food alone. There are too many options to choose from. The more we keep exploring the varieties, the more we become a mature food industry with a strong foundation.

Did you use some traditional recipes and local ingredients in cooking production?

Our recipes come from the chef maestro himself. We use all traditional and modern techniques to make our products best in the business with great attention to detail.

How did the pandemic affect your business?

We actually opened during peak Covid and thrived in it. It was a quandary but we&rsquo;ve only come out stronger and more prepared than ever for any hurdle. The journey hasn&rsquo;t been easy but great so far.



Can you tell us your favourite item from your menu?

There are many to choose from but I love Korean ne ne and wasabi prawns since day one. Nothing beats that! 

How else do you spend your time when not supervising Noi?

Besides NOI and another restaurant, I manage my apparel entrepreneurial venture and make-up studio. On lucky days I love to travel and spend time with family - my safe space.

How important do you deem marketing for an emerging or established food brand like yours?

You could be doing all things right but without public visibility, brand image and placement on the business map, you might not get where you aim to be. Key to staying in the game is to bring innovation to styles of reaching out to your customers, listening to them and reaching out to them every day. That&rsquo;s when you see the efforts translating in such a competitive market.]]>
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			<title>Biryani: a spicy recipe for delectable debate</title>
			<link>https://tribune.com.pk/story/2438257/biryani-a-spicy-recipe-for-delectable-debate</link>
			<comments>https://tribune.com.pk/story/2438257/biryani-a-spicy-recipe-for-delectable-debate#comments</comments>
			<pubDate>Thu, 28 Sep 23 13:59:27 +0500</pubDate>
			<dc:creator>
				<![CDATA[AFP]]>
			</dc:creator>
			<category><![CDATA[Pakistan]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2438257</guid>
			<description>
				<![CDATA[Karachi's biryani vendors offer variations of the beloved dish, reflecting South Asia's shared heritage]]>
			</description>
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				<![CDATA[Eying each other across a stream of traffic, rival biryani joints vie for customers, serving a fiery medley of meat, rice and spice that unites and divides South Asian appetites.

Both sell a niche version of the dish, steeped in the same vats, with matching prices and trophies commending their quality.

But in Karachi, where a biryani craze boomed after the creation of Pakistan, it is the subtle differences that inspire devotion.

&quot;Our biryani is not only different from theirs but unique in the world,&quot; says restaurateur Muhammad Saqib, who layers his &quot;bone marrow biryani&quot; with herbs.

&quot;When a person bites into it he drowns in a world of flavours,&quot; the 36-year-old says.

Across the road, Muhammad Zain sees it differently.

&quot;We were the ones who started the biryani business here first,&quot; the 27-year-old claims, as staff scoop out sharing platters with a gut-punch of masala.

&quot;It&#39;s our own personal and secret recipe.&quot;



Cooked in bulk, biryani is also a staple of charity donations. PHOTO: AFP

Both agree on one thing.

&quot;You can&#39;t find biryani like Pakistan&#39;s anywhere in the world,&quot; says Saqib.

&quot;Whether it&#39;s a celebration or any other occasion, biryani always comes first,&quot; according to Zain.

British colonial rule in South Asia ended in 1947 with a violent rupture of the region along religious lines.

Hindus and Sikhs in newly created Pakistan fled to India while Muslim &quot;Muhajirs&quot; -- refugees -- went the other way.

Pakistan and India have been arch-rivals since, fighting wars and locked in endless diplomatic strife. Trade and travel have been largely choked off.

Many Muhajirs settled in Karachi, home to just 400,000 people in 1947 but one of the world&#39;s largest cities today with a population of 20 million.



Every Karachi neighbourhood has its own canteens fronted by vendors clanking a spatula against the inside of biryani pots. PHOTO: AFP

For Indian food historian Pushpesh Pant, biryani served in South Asia&#39;s melting-pot cities such as Karachi is a reminder of shared heritage.

&quot;Hindus ate differently, Nanakpanthis (Sikhs) ate differently, and Muslims ate differently, but it was not as if their food did not influence each other,&quot; he told AFP from the city of Gurugram outside Delhi.

&quot;In certain parts of Pakistan and certain parts of India, the differences in flavours and foods are not as great as man-made borders would make us think.&quot;

Every Karachi neighbourhood has its own canteens fronted by vendors clanking a spatula against the inside of biryani pots.

The recipe has endless variations.

The one with beef is a favourite in majority Muslim Pakistan, while vegetarian variants are more popular in largely Hindu India.

Chicken is universal. Along coastlines, seafood is in the mix.

And purists debate if adding potatoes is heresy.

Read also:&nbsp;Exploring the culinary wonders of Karachi: A journey through its iconic foods

&quot;Other than that, there is Pulao Biryani which is purely from Delhi,&quot; says 27-year-old pharmacist Muhammad Al Aaqib, describing a broth-stewed variation.

&quot;My roots lead back to Delhi too so it&#39;s like the mother of biryanis for us.&quot;

&quot;Perhaps every person has a different way of cooking it, and their way is better,&quot; says 36-year-old landlord Mehran Khoso.

The origins of biryani are hotly contested.

However, it is generally accepted the word has Persian roots and it is argued the dish was popularised in the elite kitchens of the Mughal Empire, which spanned South Asia between the 16th and 19th centuries.

In spite of that pedigree, its defining quality is permutation.

Quratulain Asad, 40, spends Sunday morning cooking for her husband and son, Muhajir descendants of a family that arrived in Karachi from the Indian town of Tonk in 1948.



The origins of biryani are hotly contested. PHOTO: AFP

But at the dinner table, they feast not on an heirloom recipe but a TV chef&#39;s version with a cooling yoghurt sauce and a simple shredded salad.

Asad insists on Karachi&#39;s biryani supremacy.

&quot;You will not like biryani from anywhere else once you&#39;ve tasted Karachi&#39;s biryani,&quot; she says.

&quot;There is no secret ingredient. I just cook with a lot of passion and joy,&quot; she adds. &quot;Perhaps that&#39;s why the taste comes out good.&quot;

Cooked in bulk, biryani is also a staple of charity donations.

At Ghazi Foods, 28-year-old Ali Nawaz paddles out dozens of portions of biryani into plastic pouches, which are delivered to poor neighbourhoods on motorbikes.

A minute after one of those bikes stops, the biryani is gone, seized by kids and young adults.

&quot;People pray for us when they eat it,&quot; says Nawaz. &quot;It feels good that our biryani reaches the people.&quot;]]>
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			<title>World leaders served humble millet at G20 gala dinner</title>
			<link>https://tribune.com.pk/story/2435166/world-leaders-served-humble-millet-at-g20-gala-dinner</link>
			<comments>https://tribune.com.pk/story/2435166/world-leaders-served-humble-millet-at-g20-gala-dinner#comments</comments>
			<pubDate>Sun, 10 Sep 23 15:18:13 +0500</pubDate>
			<dc:creator>
				<![CDATA[Reuters]]>
			</dc:creator>
			<category><![CDATA[World]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2435166</guid>
			<description>
				<![CDATA[G20 leaders in New Delhi enjoyed a gala dinner featuring millet, promoting the climate-friendly Indian staple]]>
			</description>
			<content:encoded>
				<![CDATA[India served millet, a staple for millions of Indians, to world leaders at a gala dinner at the end of the first day of the G20 Leaders Summit in New Delhi on Saturday.

From leaf crisps to pudding, the foodstuff was served at the high table occupied by leaders including US President Joe Biden, British Prime Minister Rishi Sunak and Japan&#39;s Prime Minister Fumio Kishida.

The dinner hosted by Indian President Droupadi Murmu involved three courses of vegetarian food that celebrated an &quot;autumn season of abundance&quot;, with different kinds of millet.

The main course was a jackfruit pastry served with glazed forest mushrooms, millet crisps and curry leaf tossed Kerala red rice. Bakarkhani, a thick sweet flat bread generally served in Mughlai cuisine, and Mumbai&#39;s famous &quot;Pao&quot; or soft buns were dished out alongside.

Kashmiri kahwa from the northern region, south India&#39;s famous filter coffee and Darjeeling tea were also served.

Read also:&nbsp;Modi seeks to cement India&#39;s global standing with G20 summit

Millet has come into fashion as a healthy alternative to wheat or rice after Indian Prime Minister Narendra Modi and the United Nations Food and Agriculture Organization named 2023 as the International Year of millets.

Earlier this year, the versatile and climate friendly superfood grain featured at the White House state dinner for Indian Prime Minister Narendra Modi.

Earlier the G20 states adopted a consensus declaration that avoided condemning Russia for the war in Ukraine but called on all states not to use force to grab territory.

Millet also found mention in their declaration.

&quot;We encourage efforts to strengthen research cooperation on climate-resilient and nutritious grains such as millets, quinoa, sorghum, and other traditional crops including rice, wheat and maize,&quot; the statement said.]]>
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			<title>Food group imports fell 18.13% in July</title>
			<link>https://tribune.com.pk/story/2434384/food-group-imports-fell-1813-in-july</link>
			<comments>https://tribune.com.pk/story/2434384/food-group-imports-fell-1813-in-july#comments</comments>
			<pubDate>Wed, 06 Sep 23 05:03:45 +0500</pubDate>
			<dc:creator>
				<![CDATA[APP]]>
			</dc:creator>
			<category><![CDATA[Pakistan]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2434384</guid>
			<description>
				<![CDATA[PBS says no wheat imported in July 2023, compared to import of 211,597 metric valuing $107.142, in same month last FY]]>
			</description>
			<content:encoded>
				<![CDATA[The food group imports declined by 18.13% to $624.804 million in the first month of the current financial year, compared with $763.134 million imports in the same group during the first month of the previous fiscal year, data issued by the Pakistan Bureau of Statistics (PBS) showed on Tuesday.

The PBS said that no wheat was imported in July 2023, compared with the import of 211,597 metric valuing $107.142, in the same month of last financial year. At the same time, the data showed, the import of edible oils &ndash; palm and soybean &ndash; also came down by 5.4% and 6.82%, respectively.

In July, food commodities valued at $329.156 million were exported as compared to the exports of $356.073 million of the same month last year, which was down by 7.56%. overall, the exports during the month were recorded at $2.057 billion, against $2.250 billion last year, showing a decline of 8.57%.

The official data showed that the sugar imports grew by 20.09% as 574 metric tons, costing $593,000 were imported, against the imports of 550 metric tons, valuing $449,000, during the same month last year.]]>
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			<title>4 ‘food-gasmic’ Instagram accounts you have to follow</title>
			<link>https://tribune.com.pk/story/2434235/4-food-gasmic-instagram-accounts-you-have-to-follow</link>
			<comments>https://tribune.com.pk/story/2434235/4-food-gasmic-instagram-accounts-you-have-to-follow#comments</comments>
			<pubDate>Tue, 05 Sep 23 08:48:55 +0500</pubDate>
			<dc:creator>
				<![CDATA[Entertainment Desk]]>
			</dc:creator>
			<category><![CDATA[Food]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2434235</guid>
			<description>
				<![CDATA[From chefs to local street food, this list has it all]]>
			</description>
			<content:encoded>
				<![CDATA[In the world of social media, meal preps and trending coffee spots, Instagram is home of the foodies. And while living in Pakistan, a culture that thrives on mouth-watering delicacies, the concept of a foodie is just multiplied tenfold. So, come with us to explore some of the internet&rsquo;s most popular food influencers.


	Gordangram


No food listicle can begin without the myth, the man, the legend himself. While one may love this chef for his sassy remarks, Gordan Ramsay is chef loved by many. As the celebrity chef shares his love for delectable food and restaurants, his followers go on a journey through his beautiful photos as well. Perhaps what sets his feed apart is not just the consistent display of food most of us can never afford but the sensuality of the production behind his content.





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A post shared by Gordon Ramsay (@gordongram)





	Girl Gotta Eat


Bringing it down a notch to food we can actually afford to devour, Girl Gotta Eat is Karachi&rsquo;s go-to food critic. With a feed full of the most popular and under-rated spots to try, this Instagramer is your best bet for locating all the cozy cafes, comfort foods and even home businesses! As Riffat tries various finds across the city, so do her followers as we all go on a collective journey of inviting treats.





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A post shared by Girl Gotta Eat (@girlgottaeat_)





	Streetfoodpk


More inclined towards the desi cuisine? No problem, because this influencer has got you covered! You can count on Zia Tabarak to take you all over Pakistan and introduce you to delicacies we didn&rsquo;t even know existed; and all from the comfort of your own couch! From Hyderabad&rsquo;s dulhan paratha, to Karachi&rsquo;s malang biryani, all the way to Sangher&rsquo;s fish sajji, this Instagram will make you want to take a road trip just for the sake of food.





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A post shared by Zia Tabarak (@streetfoodpk)





	Artrawpaulina


We can&rsquo;t have a food line-up without one solely dedicated to dessert, and who better than one that&rsquo;s completely vegan friendly? Paulina Nienartowicz&rsquo;s lineup is straight from a fairy-tale book. A wild mulberry mouse and a banana, pear, persimmon and cinnamon smoothie do not even begin to scratch the surface of the all-year-round spring this blogger brings to the table.





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A post shared by Paulina Nienartowicz | Art Raw (@artrawpaulina)




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			<title>Wheat shipment from Russia to arrive on Sept 8</title>
			<link>https://tribune.com.pk/story/2433146/wheat-shipment-from-russia-to-arrive-on-sept-8</link>
			<comments>https://tribune.com.pk/story/2433146/wheat-shipment-from-russia-to-arrive-on-sept-8#comments</comments>
			<pubDate>Wed, 30 Aug 23 00:54:02 +0500</pubDate>
			<dc:creator>
				<![CDATA[Our Correspondent]]>
			</dc:creator>
			<category><![CDATA[Business]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2433146</guid>
			<description>
				<![CDATA[According to importers, 4 lakh tonnes of wheat have been purchased so far]]>
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				<![CDATA[The first import shipment carrying privately procured 55,000 tons of wheat has left Russia for Pakistan and will reach Karachi Port on September 8.

Second shipment of the commodity is set to arrive on September 14. According to importers, 4 lakh tonnes of wheat have been purchased so far.

The private sector will import more than 9 lakh tonnes, most of which will be supplied in Karachi. At present, flour mills in the city are facing difficulties in getting wheat supplies, which has caused price instability.

The flour mills involved in market speculation tried to sabotage wheat imports by the private sector but failed.

Moreover, intelligence agencies have started preparing a list of flour mills and hoarders in Rahim Yar Khan and Bahawalnagar, who were allegedly involved in illegal trading of wheat. Thus far, the intelligence agencies have found evidence against some of them.

Published in The Express Tribune, August 30th, 2023.

Like Business on Facebook, follow @TribuneBiz on Twitter to stay informed and join in the conversation.]]>
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			<title>Sweet Mango delights: Five irresistible desserts to savour this summer</title>
			<link>https://tribune.com.pk/story/2426933/sweet-mango-delights-five-irresistible-desserts-to-savour-this-summer</link>
			<comments>https://tribune.com.pk/story/2426933/sweet-mango-delights-five-irresistible-desserts-to-savour-this-summer#comments</comments>
			<pubDate>Wed, 19 Jul 23 08:55:46 +0500</pubDate>
			<dc:creator>
				<![CDATA[Simran Siraj]]>
			</dc:creator>
			<category><![CDATA[Food]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2426933</guid>
			<description>
				<![CDATA[It’s time to get creative in the kitchen!]]>
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				<![CDATA[It is certainly a shame that mango season only lasts a few months. But it&#39;s not all bad when you can savour it a dozen ways. While mangoes, the king of fruits, are great to have on their own, they can also be used to make some mouthwatering desserts and drinks to quench your thirst and&nbsp;fulfil your everyday cravings. 

Here&rsquo;s how you can utilise their sweet, juicy texture and vibrant taste to make these five desserts that will transport your tastebuds to a tropical paradise. So, grab some ripe mangoes and get started!


	
	Mango Lassi&nbsp;
	
	

	Summers and lassi are a perfect pair, and mangoes are an added bonus to that bliss. Served cold, it can be your everyday beverage that also satisfies your sweet tooth. This creamy treat combines ripe mangoes, yoghurt, sugar, and a hint of cardamom. Blend it all together, and serve it chilled to have a refreshing respite on sweltering days.
	
	
	Mango Sundaes
	




All you need for this classic summer dessert with layers of hefty scoops of velvety mango ice cream, some diced fresh mangoes, and a drizzle of mango sauce. To make it even better, top it off with a dollop of whipped cream, a sprinkle of nuts, and a cherry on top. Don&rsquo;t forget to layer up &ndash; that&rsquo;s half the fun! 


	
	Mango Salsa 
	&nbsp;

	This one&rsquo;s for the health-conscious salad lovers amidst us! While not a traditional dessert, mango salsa is an amazing way to enjoy mangoes. Combine diced ripe mangoes with red onions, jalapenos, lime juice, and cilantro for a tangy and sweet salsa that pairs heavenly with grilled fish or a steak. The combination of the juicy mangoes with the zesty lime juice and the kick of jalapenos is everything your tastebuds are craving in one place. 
	
	
	Mango Coconut Popsicles
	
	

	There&rsquo;s something about making popsicles at home that screams summer, and they take only 3-5 ingredients and 10 minutes of preparation. If you haven&rsquo;t tried this combination yet, mango and coconut go amazing together. Start by cutting the mango into chunks and blending it until smooth. Adjust the flavour with honey or lime if needed. Blend coconut milk and shredded coconut with your puree. Freeze the mixture in popsicle moulds, and voila! You can either mix the two flavours or layer them by making separate mixtures. 
	
	
	Mango Cheesecake
	

	You have to make this one at least once before the mango season is over &ndash; and trust me, it&rsquo;ll leave you wanting more! For a super moist mango cheesecake, prepare the crust by combining crushed biscuits and melted butter. In a separate bowl, mix cream cheese, sugar, and vanilla extract until smooth. Fold in pureed mango and pour the mango cheesecake filling onto the crust and smooth the top. Refrigerate for several hours or overnight until set. You can choose to bake it too, but pro-tip: its better without in this heat. Garnish with sliced mangoes or whipped cream before serving for an added bonus!]]>
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			<title>Meet the meat: Make your Eid platter more diverse and delicious with these dishes</title>
			<link>https://tribune.com.pk/story/2424127/meet-the-meat-make-your-eid-platter-more-diverse-and-delicious-with-these-dishes</link>
			<comments>https://tribune.com.pk/story/2424127/meet-the-meat-make-your-eid-platter-more-diverse-and-delicious-with-these-dishes#comments</comments>
			<pubDate>Thu, 29 Jun 23 03:23:27 +0500</pubDate>
			<dc:creator>
				<![CDATA[Simran Siraj]]>
			</dc:creator>
			<category><![CDATA[Food]]></category><category><![CDATA[Spotlight]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2424127</guid>
			<description>
				<![CDATA[The next few months have a load of meat dishes in sight – especially the many barbecue nights!]]>
			</description>
			<content:encoded>
				<![CDATA[As always, the season of cities turning into barns has arrived. Camels, sheep, cows and goats are tied to the streets, parked on the roads or are gently grazing inside people&rsquo;s yards. But as the first day of Eid dawns upon us, the spirit of sacrifice slowly takes over. The time for sacrifice begins early in the morning, and so does the race for a good qasai but eventually what remains religious fervour and some heavenly cuisines.&nbsp;

Eidul Azha marks the beginning of meat-lovers&rsquo; heaven, the next few months have a load of meat dishes in sight &ndash; especially the many barbecue nights (yes, even in this heat!). While people may refuse heavy breakfasts on regular days, Eid mornings are supposed to begin with kaleji (seasoned liver) and there are no exceptions to this rule.

For most families who indulge in Qurbani and host their relatives and friends, the day is meant to be full of food. If you haven&rsquo;t had at least three meat dishes, did you even do Eid right? If you&rsquo;re still thinking of ways to diversify your Eid menus and make the most out of your meat, here are some ideas for breakfast, lunch, dinner and even snacks that you can make for your Eid feast.&nbsp;

Meaty start to the day



Start your Eid morning with a burst of flavours and a touch of spice with the mouthwatering Kaleji &ndash; it&rsquo;s an Eid staple. Succulent mutton or beef liver pieces can be marinated in a blend of dried red chilies, cumin seeds, turmeric powder, ginger, and garlic paste. Stir fry them until they&rsquo;re brown to perfection. The result? A crispy exterior that gives way to tender and juicy mutton liver inside.

While this might not be an easy option for day one, you can always have a big sandwich morning for Eid day two. Chapli Kebabs, the delectable flat patties of minced beef, infused with spices and herbs, are the perfect way to kick-start your day of festivities. Packed with proteins, these kebabs are often a household tradition in Peshawar. Pair your tender kebabs with naan or roti, mint raita, and a side of salad.

Mid-day meat up



You cannot, not have biryani on Eid but if you&rsquo;re in the mood to experiment, there&rsquo;s so much more you can have for lunch. Apart from the classic beef biryani and mutton karahi (don&rsquo;t take me wrong, they&rsquo;re still top tier), you can have yakhni pulao, lamb chops, and shawarma bowls.

Pulao, inherited from the Indo-Aryan and Mughal Muslim culinary traditions, is quite popular in our cuisine. The Afghani/Kabuli version of it includes rice cooked in beef stock (yakhni) and garnished with fried glazed sweet carrots and dry fruits. A warm plate of pulao with some salad and mango juice will make your afternoon perfect.

Shawarma bowls can be yet another interesting item on your lunch table this Eid. It can be a bit time-consuming but that&rsquo;s because it has everything you need in a bowl. Marinate your meat with spices, lemon and olive oil and let it cook while you prepare the Middle Eastern special tzatziki sauce.



Mix plain Greek yogurt, lemon juice, diced cucumber, garlic and chopped dill and season with salt and pepper. It can be made one day in advance. Add onions, rice, hummus, some chopped parsley, feta cheese, sauce and meat and your bowl is complete!

Bite-sized meat snacks



Having people over for tea on Eid and don&rsquo;t know what to serve apart from the traditional Nimco? Fear not! Dumplings can be the best meat snack there can ever be and they&rsquo;re not even hard to make. Another great option can be beef samosas. The stuffing can be the same for both if you wish but don&rsquo;t forget to make a chili oil dip for a plate of dumplings and mint chutney for samosas.

Barbecue and so much more

Barbecues are always on the second day of Eid at my house but people often start doing it on the first day only. The dinner dish at our house is Dum Qeema and paratha, mutton kunna and beef korma with rice and bread &ndash; whatever people prefer. There&rsquo;s so much you can make for dinner on Eid from dhaaga and fry kebabs to bihari boti and beef nihari.

Although we&rsquo;ve already mentioned some traditional favourites here, there&rsquo;s a Jordanian dish that will win everyone&rsquo;s hearts this Eid. Beef Galayet Bandora, a truly comforting dish has thinly sliced beef cooked to perfection in a rich and tangy tomato sauce, made from luscious, freshly grown tomatoes. This dinner recipe needs golden-brown onions, fragrant spices like allspice, cumin powder, and cinnamon to infuse the dish with warmth. As the beef and tomatoes simmer together, the flavours meld to create an aroma that makes your taste glands growl out loud. To add a desi touch, add potatoes to the mix. It goes best with kulcha or sheermal.

The possibilities are endless and these classic dishes can be made easily with spices, ample time, a barbecue setup, family and a lot laughter to end the day with. Unfortunately, I don&rsquo;t think dessert goes well with meat or people would have already figured out a meaty sweet for Eidul Adha by now &ndash; but well, no meat is enough meat for Eid right?&nbsp;

Have something to add to the story? Share it in the comments below.&nbsp;]]>
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			<title>Pakistan may cut back on food imports</title>
			<link>https://tribune.com.pk/story/2421901/pakistan-may-cut-back-on-food-imports</link>
			<comments>https://tribune.com.pk/story/2421901/pakistan-may-cut-back-on-food-imports#comments</comments>
			<pubDate>Thu, 15 Jun 23 18:43:15 +0500</pubDate>
			<dc:creator>
				<![CDATA[Paris]]>
			</dc:creator>
			<category><![CDATA[Pakistan]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2421901</guid>
			<description>
				<![CDATA[Imports in the world's 47 least developed countries, mainly in Africa, will fall 1.5 per cent, the FAO said]]>
			</description>
			<content:encoded>
				<![CDATA[High food prices will prompt poorer nations to cut back on food imports this year, the UN&#39;s Food and Agriculture Organization said&nbsp;Thursday.

Global production of maize, milk and meat has increased this year, allowing developed nations to ramp up their own food imports, the FAO said in its biannual global Food Outlook report.

But imports in the world&#39;s 47 least developed countries, mainly in Africa, will fall 1.5 per cent, the FAO said.

The drop will be closer to five percent in developing countries that are net food importers, including Turkey, Egypt and Pakistan, highlighting a fall in purchasing power, it said.

Russia&#39;s invasion of Ukraine, a major grain exporter, sent food and energy prices soaring last year.
Although cereal and cooking oil have fallen off their peaks from March last year, they remain elevated, the FAO said.

Also read:&nbsp;What happens if Pakistan defaults on debt?

Prices for fruit, vegetables and daily products are continuing to rise, curbing demand.

The global food import bill will hit a record $1.98 trillion this year, up 1.5 percent on 2022, but volume will be lower due to the higher prices, the FAO said.

Lower international prices for a number of primary food items have not translated into lower prices in supermarkets, suggesting &quot;cost-of-living pressures could persist in 2023&quot;, the FAO said.]]>
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			<title>'Woke' fried chicken: Fast food chain at center of US culture wars</title>
			<link>https://tribune.com.pk/story/2420186/woke-fried-chicken-fast-food-chain-at-center-of-us-culture-wars</link>
			<comments>https://tribune.com.pk/story/2420186/woke-fried-chicken-fast-food-chain-at-center-of-us-culture-wars#comments</comments>
			<pubDate>Sun, 04 Jun 23 06:08:55 +0500</pubDate>
			<dc:creator>
				<![CDATA[AFP]]>
			</dc:creator>
			<category><![CDATA[Food]]></category><category><![CDATA[Spotlight]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2420186</guid>
			<description>
				<![CDATA[Right-wingers complain about a statement from fast food chain vice president regarding diversity, equity and inclusion]]>
			</description>
			<content:encoded>
				<![CDATA[The &quot;Lord&#39;s chicken&quot; no more: US fast food chain Chick-fil-A -- beloved among Americans for its sandwiches, nuggets and milkshakes -- found itself on the receiving end of right-wing ire this week, accused of succumbing to &quot;woke&quot; ideology.

After conservative customers realized the company employs a &quot;diversity, equity and inclusion&quot; representative, it has joined the ranks of other seemingly innocuous brands now facing calls for boycotts, such as mega supermarket Target and Bud Light beer.

Until recently, conservatives had seen the restaurant as one of their own, with its website explaining that its locations are closed on Sundays so the Baptist founder &quot;and his employees could set aside one day to rest and worship if they choose.&quot; And in 2012, it was progressives who spurned Chick-fil-A&#39;s offerings for supporting anti-gay marriage efforts.

But the tables have turned, as right-wing influencers complain on social media about a statement from its vice president of diversity, equity and inclusion who says the company is committed &quot;to ensuring mutual respect, understanding and dignity everywhere we do business.&quot;

Though that position has already been filled for a few years, angry social media commentators seem to have only just noticed this week.

&quot;Disappointing. Et tu Chick-fil-A?&quot; asked former Trump-era Justice Department official Jeff Clark on Twitter, quoting Julius Caesar&#39;s realization in Latin that his friend Brutus was among his killers.

And a contributor to conservative organization Turning Point USA, Morgonn McMichael, accused the chain in a viral video of deciding to &quot;bow down to the woke lords.&quot; &quot;Chick-fil-A you are no longer the Lord&#39;s chicken. You&#39;re actually the woke chicken, and I&#39;m really upset about it as a Christian woman,&quot; she says.

McMichael and her friend then complain about having to visit a rival chain instead -- even though they do not seem as enthused about the fried poultry options at the new place. McMichael later claimed the video &quot;was only about 30% serious.&quot;

Chick-fil-A is only the latest US company to take centre stage in the &quot;culture wars&quot; -- the often sudden and intense controversies over issues like LGBTQ rights, guns and education, many of which involve everyday aspects of American life.

Giant supermarket chain Target last week announced it would remove some LGBTQ pride merchandise from its shelves after receiving intense backlash from conservative media personalities -- and even facing threats against employees.

The company had launched a line of items marking June&#39;s LGBTQ Pride Month, including rainbow-adorned T-shirts, party decorations and cooking supplies. Earlier this year, it was iconic American beer Bud Light in the anti-woke spotlight, for partnering with a popular transgender social media influencer.

Many social media users now say they&#39;ve totally given up the brand, and Florida Governor Ron DeSantis, a Republican presidential candidate, has vowed never to drink Bud Light again, loathe to support anything &quot;woke&quot; -- a somewhat amorphous term used by conservatives to describe progressive cultural values.

The slogan &quot;Go woke, go broke&quot; has circulated on social media to encourage such boycotts. &quot;The goal is to make &#39;pride&#39; toxic for brands,&quot; conservative commentator Matt Walsh said on Twitter. &quot;If they decide to shove this garbage in our face, they should know that they&#39;ll pay a price. It won&#39;t be worth whatever they think they&#39;ll gain,&quot; he added. &quot;First Bud Light and now Target. Our campaign is making progress. Let&#39;s keep it going.

With the 2024 election campaign looming, the culture wars seem like they need more steam, and their following targets may be just as unpredictable as their last. &quot;If you would&#39;ve told me a year ago that a meal of Chick-fil-A washed down by Bud Light would trigger the (conservatives) I would&#39;ve asked what you were smoking,&quot; independent journalist Aaron Rupar observed.]]>
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			<title>Fit for a king... and queen: UK royals serve up 'Coronation Quiche' recipe</title>
			<link>https://tribune.com.pk/story/2412556/fit-for-a-king-and-queen-uk-royals-serve-up-coronation-quiche-recipe</link>
			<comments>https://tribune.com.pk/story/2412556/fit-for-a-king-and-queen-uk-royals-serve-up-coronation-quiche-recipe#comments</comments>
			<pubDate>Tue, 18 Apr 23 05:55:43 +0500</pubDate>
			<dc:creator>
				<![CDATA[AFP]]>
			</dc:creator>
			<category><![CDATA[Food]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2412556</guid>
			<description>
				<![CDATA[Seven decades ago, a lightly curried chicken dish was created for Queen Elizabeth II's crowning]]>
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			<content:encoded>
				<![CDATA[Move over Coronation Chicken, there&#39;s a new culinary concoction with UK royal approval for the crowning of King Charles III and Queen Consort Camilla -- Coronation Quiche.

Seven decades after the lightly curried chicken dish was created for Queen Elizabeth II&#39;s crowning, her son on Monday unveiled the recipe for a baked savoury tart to mark his coronation next month.

Chosen with his wife, Camilla, who will also be formally crowned on May 6, the quiche was selected &quot;in celebration of Coronation Big Lunches&quot; occurring over the long weekend of events, Buckingham Palace said.

The lunches, which aim to bring neighbours and communities together to celebrate the country&#39;s first coronation in 70 years, will be staged nationwide, primarily on Monday, May 8.

Camilla has been the patron of the associated Big Lunch initiative since 2013.

In keeping with Charles&#39; green environmental credentials, the new Coronation Quiche does not contain meat but instead features spinach, broad beans and tarragon.

The palace, which unveiled the recipe online, described it as &quot;a deep quiche with a crisp, light pastry case and delicate flavours&quot;.

&quot;Eat hot or cold with a green salad and boiled new potatoes -- perfect for a Coronation Big Lunch,&quot; it added, also releasing a video of a palace chef making the savoury dish from scratch.

Coronation Chicken -- a bright yellow dish of cold chicken in a curry cream sauce with a well-seasoned dressed salad of rice, green peas and mixed herbs, served cold -- has become a British culinary classic.

It was created in 1953 by Constance Spry, then director of Le Cordon Bleu culinary school in Winkfield, near Windsor, to appeal to the tastes of guests from around the world.

She had been tasked with putting on a banquet for foreign dignitaries after Elizabeth&#39;s coronation on June 2, 1953.]]>
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			<title>6 hidden Karachi food gems Irfan Junejo wants you to try</title>
			<link>https://tribune.com.pk/story/2411943/6-hidden-karachi-food-gems-irfan-junejo-wants-you-to-try</link>
			<comments>https://tribune.com.pk/story/2411943/6-hidden-karachi-food-gems-irfan-junejo-wants-you-to-try#comments</comments>
			<pubDate>Fri, 14 Apr 23 10:01:38 +0500</pubDate>
			<dc:creator>
				<![CDATA[Entertainment Desk]]>
			</dc:creator>
			<category><![CDATA[Spotlight]]></category><category><![CDATA[Food]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2411943</guid>
			<description>
				<![CDATA[From Fish katakat to Gol Gappay and more, you won’t regret trying these affordable yet finger-licking dishes]]>
			</description>
			<content:encoded>
				<![CDATA[YouTuber Irfan Junejo has taken it upon himself to culture all those unaware of the rich history of some of Karachi&rsquo;s iconic delicacies &ndash; especially the GenZ who are busy munching on fast food and fine dining places.

While pizza places and burger joints have their own charm, nothing beats a fresh plate of nalli nihari topped with spices and a hot piping naan straight from the tandoor &ndash; a combo that Junejo calls an &ldquo;elite&rdquo; one. But the vlogger does not just go to famous food eateries in the city but is exploring and giving the limelight to those that have existed for decades and have kept up with the quality and taste from their inception.

From the best thailay wale french fries to mouth-watering Gol Gappay to Fish Katakat, you have got to try these desi places located on the &ldquo;other side of the bridge&rdquo;, as recommended by Junejo.

1. Javed Nihari

Top of the list is the world-famous Javed Nihari &ndash; a dream started by Haji Javed in a small shop. There are two locations in Karachi; one in Federal B Area and the other at Tariq Road. However, the former one at Dastagir no 14 is the one where it all began.





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2. Jilloo Bhai Bunkabab

Imagine being so confident in your craft that you get famous without even having a name for your business. Zulfiqar, the owner of a small bun kabab thela located at Gulshan-e-Iqbal block 14, almost flexes that his &lsquo;benaam thela&rsquo; does not need a name at this point. Junejo, in his shoutout video, describes the first bite of this delicacy as the feeling of meeting an old friend.





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3. Fish Katakat

&ldquo;Two things happened in 1965 that are still famous. One, you already know and the second is right behind me,&rdquo; says Junejo in a video that introduces us to the mouth-watering (and burning too) treat that Fish Katakat is. Titled Mashallah Fish Katakat, the restaurant is located at Liaquatabad, Dak Khana and is highly recommended by the vlogger!





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4. Mishkil Khan&rsquo;s Afghani Boti

Located at Al-Asif Square, Junejo says you&rsquo;re missing out on life if you haven&rsquo;t tried &ldquo;the man, the myth, the legend Mishkil Khan&rsquo;s Afghani Boti.&rdquo; Cooked to perfection, the tender spicy meat melts right in your mouth.





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4. Raees Qorma

Located at Landhi, Raees Qorma uses all chemistry lessons to make a &ldquo;banger&rdquo; according to Junejo. With its acidic spices combined with the bases in curd, the dish is an infusion of neutralised spices and no other Qorma can beat this one!





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5. Bapu Naseeb Gol Gappay

Can you imagine a thaila located at the same place with the same menu and same taste and run by the same person for the past 40 years? If not, you&rsquo;ve got to try Bapu Naseeb&rsquo;s Gol Gappy from Bhaijaan Chowk, Aisha Manzil next. It&rsquo;ll leave you craving the same taste from the same shop &ndash; almost addictive!





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6. Memon Fries

&ldquo;There are two types of fries in Karachi; one that is available at fast food chains and the other that you eat on your way back from tuition and this is the second type,&rdquo; said Junejo and the introduction is enough. To get you more pumped, Memon Fries, located at Bhaijaan Chowk, Aisha Manzil, has a special secret sauce that only the owner and the son know!





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Have something to add to the story? Share it in the comments below.&nbsp;]]>
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			<title>Cadbury Kitchen: Iss Ramazan kuch acha hojaye?</title>
			<link>https://tribune.com.pk/story/2408425/cadbury-kitchen-iss-ramazan-kuch-acha-hojaye</link>
			<comments>https://tribune.com.pk/story/2408425/cadbury-kitchen-iss-ramazan-kuch-acha-hojaye#comments</comments>
			<pubDate>Mon, 27 Mar 23 12:43:34 +0500</pubDate>
			<dc:creator>
				<![CDATA[]]>
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			<category><![CDATA[Life &amp; Style]]></category><category><![CDATA[Food]]></category>
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			<description>
				<![CDATA[Submit recipes made using Cadbury Dairy Milk chocolate to get a chance to take your business to the next level]]>
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				<![CDATA[&nbsp;

The current economic uncertainties have led many small business owners to look for creative ways to grow and sustain their businesses but finding the right solution has not been easy for many.

When it comes to female entrepreneurs in Pakistan who dream of breaking the glass ceiling, they are often restricted by certain physical, personal, social, and financial challenges that may limit their ability to expand their businesses.

Cadbury Dairy Milk is taking an initiative to help small women-owned businesses thrive. With its thought provoking campaigns, the brand has empowered women in unique and innovative ways in the last couple of years.

In 2021, Cadbury released a communication on women empowerment by supporting their right to education as opposed to early marriages in Pakistan. The dialogue aimed to create awareness around the importance of education in shaping the lives of young girls and women. The brand&#39;s message was well-received, and it resonated with many across the country

As a part of its continued efforts for the cause, this Ramazan Cadbury Dairy Milk has initiated a new, plausible campaign, &#39;Cadbury Kitchen&#39;, to augment the capabilities of women chefs, who run businesses from their kitchen, in scaling their small businesses.

Cadbury&rsquo;s latest campaign featuring the effervescent Mahira Khan as its face is setting a precedent for shifting focus of conventional marketing. The brand is dedicating its marketing investments toward highlighting women home chefs, promoting them in a way that facilitates their business through mileage and visibility.



https://www.facebook.com/cadburypakistan/videos/599379792107662



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Cadbury Dairy Milk has brought the ever-popular Mahira and many influencers on board to act as an advocate for these small businesses. The brand believes the hard work and dedication of these women must be acknowledged, and Cadbury Kitchen is the perfect platform to achieve just that and a lot more!

It&#39;s an incredible opportunity for women who can capitalise on this chance to elevate their business to new heights. The winning Cadbury Dairy Milk dessert recipes will score a place on the renowned brand&rsquo;s website and other digital platforms alongside shout-outs from premier food and lifestyle influencers that the brand has collaborated with.

Have a finger-licking dessert recipe in mind or know a brilliant Dessert home-chef who deserves to be featured by the chocolatier?

Send the entries now on their official website at cadburypakistan.com, and help Cadbury Dairy Milk in its journey of spreading &#39;Kuch Acha and Kuch Meetha&#39; in the lives of talented women home-chefs of Pakistan.

&nbsp;]]>
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			<title>World food prices fall for 12th month in a row</title>
			<link>https://tribune.com.pk/story/2410656/world-food-prices-fall-for-12th-month-in-a-row</link>
			<comments>https://tribune.com.pk/story/2410656/world-food-prices-fall-for-12th-month-in-a-row#comments</comments>
			<pubDate>Fri, 07 Apr 23 21:07:51 +0500</pubDate>
			<dc:creator>
				<![CDATA[reuters]]>
			</dc:creator>
			<category><![CDATA[Business]]></category>
			<guid isPermaLink="false">https://tribune.com.pk/?p=2410656</guid>
			<description>
				<![CDATA[Ample supplies, subdued demand contribute to drop]]>
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				<![CDATA[The United Nations food agency&rsquo;s world price index fell in March for a 12th consecutive month, and is now down 20.5% from a record high hit one year ago, following Russia&rsquo;s invasion of Ukraine.

The Food and Agriculture Organisation&rsquo;s (FAO) price index, which tracks the most globally traded food commodities, averaged 126.9 points last month against 129.7 for February, the agency said on Friday. It was the lowest reading since July 2021. 

A combination of ample supplies, subdued import demand and the extension of a deal allowing the safe export of Ukrainian grain via the Black Sea contributed to the drop, FAO said.

The Rome-based agency said the decline in the index reflected lower prices for cereals, vegetable oils and dairy products, which offset rises in sugar and meat prices.

&ldquo;While prices dropped at the global level, they are still very high and continue to increase in domestic markets, posing additional challenges to food security,&rdquo; Maximo Torero, FAO&rsquo;s Chief Economist, said in a statement.

&ldquo;This is particularly so in net food importing developing countries, with the situation aggravated by the depreciation of their currencies against the US dollar or the euro and a mounting debt burden,&rdquo; he added.

The FAO cereal price index fell 5.6% month-on-month in March, with wheat registering a 7.1% drop, maize a 4.6% decline and rice easing 3.2%.

Published in The Express Tribune, April 8th, 2023.

Like Business on Facebook, follow @TribuneBiz on Twitter to stay informed and join in the conversation.]]>
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