The current National Nutrition Survey data is an eye opener for the Pakistani population. A healthy population is phenomenal towards building a strong nation and unfortunately we are one of the unhealthiest countries in the world. [embed width="620"] http://vimeo.com/83747294 [/embed] The numbers in this video are alarming. Besides the community outreach program and the mass level healthy eating campaign, it is time for each one of us to rethink our food choices. We have to bring about changes and shifts in our food intake and the food we cook and fill up our plates with. These little changes can trigger positive outcomes for the whole nation. Here is how they could help: - In managing weight and preventing obesity - In reducing the risk of chronic disease - In reducing the risk of early death - In ensuring a long and disease -free life The foods that form our daily intake can have many negative effects on our bodies; they make our bodies more prone to heart, gastric and weight problems. We may think we are eating healthy but are in for a huge surprise. Due to technological advances, everything nowadays is processed. This may make the food look scrumptious but this food, in fact, has little or no nutritional value. These everyday meals include: 1- Grains: [caption id="" align="alignnone" width="600"] Photo:AFP[/caption] We have been eating polished rice, refined (white) atta (flour) and maida (finely milled flour). Processing grains may improve its texture, looks and taste but destroys the nutritional value like many important vitamins as well as the bran from the grains. To ensure its full nutritional value, you may want to switch to a healthier alternative such as: whole grains, bran rice, whole-wheat atta, whole grain barley, jai ka atta (oatmeal) and oats. These whole grains provide a substantial amount of intact vital nutrients like dietary fibres, several Vitamin-Bs’ (thiamin, riboflavin, niacin, and folate) and minerals like iron, magnesium and selenium. 2-Pulses: [caption id="" align="alignnone" width="600"] Photo:AFP[/caption] We cook and eat washed/polished daals like Moong (green gram), Masoor (lentil seeds) and Maash (white daal) etcetera but by washing them, the companies industrially remove the husk and polish them which leave these pulses with zero nutritional value. Better alternatives to these types of daals are:  Chilka wali Moong (Green gram with husk), Masoor and Maash because these daals are known to be cooked with their husk providing maximum benefits of eating fibre. We also eat chickpeas and black gram which are good in their original form. Continue eating these in the same form and anything else which is in its whole form. Other examples of pulses with their high nutritional value are red kidney beans, soya beans, black beans and several other beans. Do remember one-fourth of our meal plates should be lentils and beans. 3- Salads: [caption id="" align="alignnone" width="600"] Photo:AFP[/caption] According to healthy standards, half of our meal should consist of vegetables and fruits. We, in Pakistan generally eat salads consisting of small portions of onions, tomatoes and cucumbers, and these are usually shared by the whole family! But switching to bigger servings of salads made with green leafy vegetables, iceberg lettuce, arugula (rocket salad), salad leaves, mustard seeds, methi (fenugreek), baby spinach and cabbage can be a more fulfilling and healthier choice. You can make your salad more enjoyable and tasty by adding bean sprouts and other raw vegetables with chunks of cottage cheese, depending on your choice to make the salad a side or a main course.   Green leafy vegetables and fruits generally used in salads are rich in Vitamins A, C and K which help build strong bones and increase bone mass density. Green leafy vegetables are also known be rich sources of many flavonoids and phytochemicals that act as anti-oxidants and are used in preventive measures for many diseases including Cardiovascular heart disease and many types of cancers. 4- Vegetables: [caption id="" align="alignnone" width="600"] Photo:AFP[/caption] Vegetable curries, shorba or bhaji are all cooked till the vegetables are discoloured. This is done in order to enjoy their optimum taste but leaves no room for nutrients. They might taste good but that is only because of the spices and oil they are cooked in. Make a healthy shift towards quick cooking techniques that preserve colour and nutrients at the same time. Select different coloured vegetables and cook them differently each time; you can sauté, stir fry, steam and grill vegetables using the same desi spices and herbs, making it a healthy move. In shorba salaam (broth) add vegetables in the last five minutes because, as stated before, vegetables can do without being heated for long periods of time. 5- Fried food and oil [caption id="" align="alignnone" width="600"] Photo: AFP[/caption] To say that our meals consist of a lot of deep fried food would be an understatement. It is time we switched to a healthier lifestyle before it’s too late! A healthier alternative would be switching to shallow frying and consuming fried food as a rare treat. Even if you are a fan of fried foods, try cooking them in minimal volumes of oil because more oil does not mean better taste. We love dropping our food in boiling hot oil, followed by sizzling sounds and a whiff of aroma but the food becomes carcinogenic the moment it boils. We can get the same taste and texture cooking in hot, and not boiling, oil. 6- Sugar [caption id="" align="alignnone" width="600"] Photo:AFP[/caption] Sugar and cocaine have the same traits; both are addictive and hazardous to our health. Scientists equate sugar with cocaine and consider it no less than a drug. Sugar is addictive, we crave it and all we consume are empty, harmful calories. We have become so used to adding white refined sugar to our teas and coffees – just think of the empty calories we are taking in! You must cut down your sugar intake if you want a healthy lifestyle. Starting having brown un-refined sugar, gurr/jaggery or if you can get maple syrup and stevia; these are sweet, contain nutrition and are not empty calories. 7- Fruits: [caption id="" align="alignnone" width="600"] Photo:AFP[/caption] One fruit a day for an average adult is enough; there is no need to overdo it. Fresh juices have taken a popular spin since the advent of diets and detox regimes but it is still healthier to eat your fruits and not drink them. Crushing fruits for juicing purposes destroy the soluble fibres and fills your body, instead, with more sugar. This fruit fibre acts as a deterrent for the body and stops it from absorbing excess sugar. Read up on the nutrient content of fruits and try eating more of those that are high in nutrients but low on calories. 8- Proteins: [caption id="" align="alignnone" width="600"] Photo:AFP[/caption] We eat fat-laden curries, meats, organ meats on an everyday basis but what we forget is that animal meat may be a great source of proteins, like any other meat, but they come with saturated fats and high intake of any of these proteins can result in obesity and many diseases. With that said, it is still important to take small portions, limited to 45-50 grams, of protein every day to maintain good health. The key to becoming and staying healthy is to consume things is moderation. Select good fat free and lean sources of protein. Try to adjust your protein intake by having more plant proteins and very limited lean animal proteins (excluding eggs). Pulses, soya beans, quinoa grains, nuts and seeds are all rich in protein and do not block arteries. Eggs, fish and seafood are the best form of protein and omega fatty acid intake. You can still treat yourself to protein with small amounts of fat occasionally! 9- Dairy [caption id="" align="alignnone" width="600"] Photo: AFP[/caption] Too much of dairy is not the secret to keeping us healthy. Milk and milk products are believe to be healthy snacks but this is a popular misconception. Even though dairy products are rich in good fats and proteins, there is no need to consume too much. Our daily intake should be limited to two to three servings of low fat dairy including the ones we add in our teas, coffees and desserts. Having low fat skimmed milk, cottage cheese, strained or greek yogurt in meals is definitely an added benefit. 10- Water, juices and drinks [caption id="" align="alignnone" width="600"] Globally-popular carbonated drinks contain chemicals that cause cancer, according to the California-based Centre for Environmental Health (CEH). Photo: AFP[/caption] The latest trend seen today is that of soda cans, bottled and packaged juices and sugary drinks. These drinks have become a significant part of our daily meals, available at local stores and school canteens. To be able to live an energetic lifestyle it is extremely important for us to scrap out all these carbonated drinks, bottled juices, vitamin water and the likes from our lives. Start drink water and you will see the benefit within a few weeks. 64 ounces of water a day should be the bare minimum. So to summarise all the things needed to maintain a healthy and disease-free lifestyle, you must plan your meals and fill up your plate with:

• Nutrient-dense foods instead of calorie-dense foods
• Variety of fruits and vegetables in a rainbow of colours
• Low-fat or fat-free milk and dairy products
• Fibre-rich whole grains
• Protein foods that are low in fat

• Eat calories according to your weight and height.
• Enjoy your food, eat more but in smaller portions. This increases your metabolism.
• Cut back on foods high in ‘SOFAS’ (solid fat and added sugars) and empty calories.

The August night was frightening, confusing, perplexing. Hot, humid and sweaty… The room was pleasant, comfortable, properly lit and professionally decorated in muted, soothing hues of beige, gold and taupe. Tapestries artfully draped, artefacts tastefully displayed; everything oozed style and grace. The effortless elegance and oomph of old money inherited through generations, mere mortals can only think, or write about. A room, about to witness the first birth… The loudest, metropolitan city of the land of the pure was in complete darkness, thanks to power outage. Energy crisis was at its peak and on that particular night, the shortfall in electricity production was more than many thousand mega-watts. She whimpered in pain and clenched her fists tightly; her bitten, brittle nails dug deep into her palms, with no luck lines and left marks. In a small, suffocating room, she cried, laying on a charpoy, waiting for the self-trained midwife, who lived a few streets away. Her water broke that evening, soiling her thin legs, swollen feet and mended chappals – she was soon to be crowned with the title of motherhood, with the heavens promised under her cracked soles, for the very first time. The foreign qualified doctor, with a receding hairline, kind eyes, years of expertise, excellent bedside manners and an obnoxiously high fee, received a frantic call and rushed to the help of the pampered primigravida, who seemed to be in preterm labour. They could bring her to the hospital, he thought, but those with the means and charms, can amend the world to accommodate their whims. He parked his shiny BMW in the vast porch, of the huge house, illuminated by a noiseless, 50 KVA generator; he was greeted and escorted to the classy room, where she squirmed and braved the contractions. Sweat poured out from every pore of her body, like tears from her eyes, the excruciating pain was recurring at regular intervals and she could feel pressure building down below. She heard the horrible sound of a Qingqi rickshaw and was relieved to see the local Dai (midwife) entering the room. The jittery, agitated, middle-aged woman fumbled with her pulse, palpated her protuberant tummy and poked two bare fingers inside her to check the ripeness of cervix, wiped her hands with the bed sheet, and turned back to close the door she left ajar. The diligent doctor was familiar with his patient, who had regular anti-natal visits; he made sure her vitals were stable, before a gloved hand internal examination, ensuring full privacy and dignity, and administered adequate analgesia. He reassured the anxious family and reassessed his precious patient at regular intervals. The young girl in the dark room with a ‘made in china’, cheap, rechargeable LED light was scared to death. She remembered the day she was married off to someone twice her age. She thought about the cold, brutal wedding night, the icy water she had to have a bath with, in the shared bathroom, before all the other family members woke up. She was frightened of fate; the fear of committing the unforgivable sin of producing a daughter ran shivers through her spine. The spoiled brat was an example of patience at that time, beautiful teary eyes looked at the kind and gentle doctor and his calm attendant and knew, they were there to help and make things easy. Their presence was promising… After a couple of hours The midwife dragged out the limp, low weight, purplish red piece of human life from her birth canal, while she urged her to push harder, punctuating her commands with appropriate profanities and finally retrieved the product of conception. There was no cry of joy by the baby, just the ear piercing screams of the mother. She cut the cord with a rusty pair of scissors and vigorously patted at the blood and amniotic fluid-stained back of the new born. The mother was breathing heavily; completely and utterly exhausted.

As Salat O’ Khair um Minan Naom...

“La Ilaha Illalla, Muhammad ur Rasool Allah”

An idea struck me while watching this week’s episodes of Masterchef Pakistan. The arrival of the Masterchef franchise to a country doesn’t necessarily reflect the inherent love for food in that society, but rather it is an example of a country’s television-cooking industrial complex reaching a certain level of sophistication. Masterchef requires celebrity chefs and a television audience used to cooking shows. While the country’s media is still popularly associated with talk shows and famous anchors, cooking shows have quietly established themselves as mainstays of Pakistani TV, offering competition to both news and general entertainment. When Chef Shae walked in as the guest on Sunday’s episode, she was instantly recognisable as one of several esteemed and celebrated chefs on Pakistani television. The point that I am making here is that slowly and gradually, cooking channels (for lack of a better term) have not only matured both socially and commercially in Pakistan, but that Masterchef Pakistan is a culmination of that maturity. [caption id="" align="alignnone" width="532"] Photo: Masterchef Pakistan Facebook page[/caption] Saturday’s episode was an international cuisine challenge, with each of the contestants assigned various cuisines. The efforts of the contestants reflected the steady influence of other cuisines in Pakistan. Out of the cuisines on offer, Chinese dishes seemed to provide the least challenge, probably because of how long that cuisine has been desi-fied. The next easiest cuisines seemed to be Italian and Middle Eastern, perhaps because these became popular in Pakistan around a decade or so after Chinese food went main stream. The biggest challenge though seemed to be Thai food, with several of the contestants expressing their concern in cooking that cuisine. Ironically, the otherwise safe choice of Pakistani cuisine fell to Saad Alavi and Azam Hafeez, contestants who had previously expressed their discomfort with local cuisine. Yet eventually, it seemed the difficulties were an advantage. Amna Ashraf’s fettuccini was the only one amongst the safer dishes to make it to the top five. [caption id="" align="alignnone" width="533"] Photo: Masterchef Pakistan Facebook page[/caption] Both Alavi and Hafeez’s qormas landed in the top five as did the Thai efforts of Sidra Kazi and Gulnaz. [caption id="" align="alignnone" width="533"] Photo: Masterchef Pakistan Facebook page[/caption] [caption id="" align="alignnone" width="533"] Photo: Masterchef Pakistan Facebook page[/caption] [caption id="" align="alignnone" width="533"] Photo: Masterchef Pakistan Facebook page[/caption] [caption id="" align="alignnone" width="533"] Photo: Masterchef Pakistan Facebook page[/caption] Speaking of Gulnaz, the housewife from Chitral had already become one of the show’s most endearing characters, but this week made her a cult figure. First, her Thai dish won Saturday’s episode, with Chef Zakir’s gentle teasing about her decoration of a cucumber cut as a smiley face was not only great TV but also further proof of why the velvet-jacket-loving chef remains the most engaging judge, with the knack of bringing out moments such as these. [caption id="" align="alignnone" width="596"] Photo: Masterchef Pakistan Facebook page[/caption] But it was Gulnaz’s tears on Sunday that really melted the hearts. Having won immunity in the previous episode, she was still adamant at doing her best on Sunday’s challenge, which was to recreate a dish by Chef Shae. When asked about her fervour, Gulnaz broke down mentioning how the other contestants felt she didn’t know much as a chef, a reference to a comment by Ashraf. As she explained tearfully,

“Mujhe aata sab kuch hai magar English mei naam nahi aata.” (I know how to make everything; just don’t know their names in English)

The military operation in Swat five-years-ago led to the displacement of approximately two million Pakistanis, who had to abandon their homes, commodities and lives overnight to a bleak and uncertain future. Facing obscurity, these two million refugees trekked to safer locales with infants and elderly in tow. According to United Nations Refugee Agency’s (UNHCR) statistics, released as of September 11, 2012, there were 160,063 families still resigned to the Internally Displaced Persons (IDPs) status, of which 12% (18,783 families) were still residing in camps and 88% (141,280 families) were residing in host communities two years back. Though the World Food Programme (WFP) assisted 6,469 families to return to their homes, a substantial number were still stagnant in their national status as helpless IDPs, three years after the Swat operation. These numbers are frightening, especially now, after the launch of the military operation in North Waziristan, code named Zarb-e-Azb. Action against the Taliban is a welcome strategy, given the fear they have sowed within our citizenry in the past year. However, one cannot help but feel anxious about how the nation will address the daunting civic repercussions that lie ahead. If the past is to be our textbook, then we should pay heed to our lessons. This civil war will result in innocent bystanders left homeless and hapless; the government and citizenry must work to proactively pre-empt as much damage as we can. In a report published by the Committee on Foreign Relations, United States Senate, the stories of some displaced women from Upper Swat district were chronicled. Here are a few excerpts from the report. Rahmatun, 22, from Upper Swat Rahmatun’s husband returned from their village several weeks ago. He told her that there is shooting in their village and the curfew makes it too dangerous for him to go out to buy food.

“The militants will behead us if we peek our heads outside of the door – we cannot send our girls to school or anywhere with this being the case. They warned communities that if they fled during the fighting that would mean that they had sided with the government.”

“I don’t know what will happen to us if we go back. I want to stay here – there are too many problems in Swat.”

“The provincial government had released Rs350 million for the new IDPs, the federal government Rs500 million and the Civil Secretariat, FATA Rs100 million.”

“Earlier estimates mentioned by the government were over $60 billion – both infrastructure and compensations.”

Sweltering summers and food-less Ramazans are a rather challenging, patience-testing combination. But not once does it falter the resolve of a believer when it comes to fasting. For people who fast, away from home and, in non-Muslim countries, things are even tougher. The work hours don’t change, meaning even when your energy levels are dwindling and your eyes are droopy due to sleep deprivation, you still need to keep on marching. This also means that the expatriate families hardly have time to prepare the elaborate iftar, which we are accustomed to in Pakistan or any other Muslim country. I personally enjoy a fuss free iftar; a simple meal accompanied by a hydrating drink. But those who can’t settle for a fuss free iftar, prepping ahead is a viable option for them. I am sharing the recipe for ‘Dahi Bhallay’ (as we Punjabis call it). The assembly takes no time at all so I prepare everything in advance and freeze it. I made this for Ammi and my mother-in-law on my last trip to Pakistan, in April this year, and both of them loved it. Phase 1: Make sweet tamarind chutney [caption id="" align="alignnone" width="450"] Photo: Ambreen Malik[/caption] Ingredients: Wet tamarind – 300 grams Water – 3 cups Sugar – ¾ cup Salt – ½ tsp Method:

1. Soak the tamarind overnight in three cups of water.
2. The next morning, mash the tamarind and separate the pulp and seeds. Strain the liquid.
3. Boil the tamarind liquid with salt and sugar till it reduces to about a cup. Cool and refrigerate.

1. Using a liquidiser, make a thick paste of the lentil with all the ingredients. I find it easier to divide the lentil into two or three portions and then grind; this yields a finer paste. Mix all the batches thoroughly.
2. Heat the wok with one to two cups of sunflower oil. Once the oil is boiling hot, add heaped tablespoons of batter each into the wok in quick succession. Do not crowd the wok, as this will result in the oil cooling down faster and in effect, deflating the bhallas. Fry to a gentle golden colour. Once crisp, take them out on a kitchen paper. Repeat the process till all bhallas are fried.
3. Soak the bhallas in boiling hot water for about 15 minutes. Drain the water and leave to cool. Then press each bhalla between the palms of your hands to squeeze the water out. Be careful not to break them. Use about a dozen bhallas for now and put the rest aside. The remaining bhallas can be frozen in a sealed container for later use.

Chop the veggies, whip up gram flour with seasoning, make a paste with water, dip the veggies and fry! Fasting and pakoras are insanely intertwined. Roadside vendors, kiosks, and general stores – all have flaming hot oil pans, centered neatly on busy roads, frying away these crunchy, deep mustard, vegetable fritter devils. Admittedly, they are best eaten after a hot day of fasting, right after gobbling up a mushy sweet date and right before sipping a deep red cold drink. The scrunch, the spice and the saltiness are all addictive. But I protest against this addiction. And this alluded me to think of something that; I could prepare ahead of time, that would be kinder on my digestive system and would have a longer shelf life. And yes, it’s compulsory for that something to be insanely delicious. And voila, or is it Wallah… here it is! As part of my effort to eat right in Ramazan, let me introduce to you an Hummazing option. Hummus, a Middle Eastern spread or dip made from chickpeas, olive oil and Tahini has attained popularity worldwide. Easy to prepare at home, it is extremely versatile and can be eaten at any meal of the day. You can slather it on freshly baked bread and eat it for sehri. Or you can whip up a selection of greens and nuts and throw in a dollop for a light iftar. Veggies crudités or a selection of pita bread can be dipped into hummus as a midnight snack. And at dinnertime you can accompany it with some grilled vegetables and pan-fried chicken – either way you cannot go wrong with this fulfilling hummazing blend. Showcasing below is a simple recipe to enable you to create this magic at home. Prep your ingredients, keep everything in easy reach and hit off to making a tart, lightly seasoned, smoothly blended, delicious serving of Hummus. [caption id="" align="alignnone" width="600"] Photo: Saadia Tariq[/caption] Ingredients: (Makes just about a cup) Tahini paste - ¼ cup (available in most grocery stores now) Lemon juice - ¼ cup (strained of all fibres and stones) Olive oil - 2 tbsps Garlic - 1 tsp (crushed) Salt - ½ tsp Cumin powder - ½ tsp Chickpeas (drained and skinned) - 1 tin (220 gm) Cold water - 3 tbsps [caption id="" align="alignnone" width="600"] Photo: Saadia Tariq[/caption] Ingredients for the garnish: - Paprika Powder - Olive oil - Nuts - Parsley Method: 1- Using a high-speed blender or food processor, blend the Tahini paste and lemon juice together; keep scraping the sides of the bowl with a spatula and blend until smooth and slightly creamy. 2- Tip in some olive oil, garlic, salt and cumin powder, and blend again. 3- Last but not the least, tip in the drained and skinned chickpeas, and blend again. You will see the hummus taking shape; it will be smooth yet will have small pieces of chickpeas. Add water, a tablespoon at a time, and blitz again. Keep an eye not to make the mixture very runny. [caption id="" align="alignnone" width="600"] Photo: Saadia Tariq[/caption] A smooth blend is now ready for you to arrange in a platter and serve. I used pine nuts, a sprinkle of paprika and a dash of olive oil, with warm breadsticks and crispy Melba toast. Hummus will stay fresh in the refrigerator for up to a week. You can use it in salads as dressing or sandwich spread in place of margarine and even as a substitute for pizza sauce. It’s the perfect way to add some creamy, flavourful richness to anything you make!

It is a truth acknowledged in the subcontinent that no meeting is complete without a cup of chai (tea). The freshly brewed combination of masalas, cardamom or a frothy cup of doodh pati touches the tip of the tongue, instantly refreshing one’s mind. Some have even argued that chai purifies their souls. We all certainly love our tea!  The addiction is tremendously mind-blowing, in its literal sense, and on a serious note, I often think Pakistani and Indians need a tea rehabilitation centre. When have you last visited a household where you weren’t offered chai? The alternative options are, of course, thanda (cold drink) or pani (water), but the fervour of making fresh chai for the guests is gratifying. The welcoming host would plead you to have chai, even if you are not an avid tea drinker. Some go into a state of denial if their offer for chai is declined or when they get to hear the forbidden words that the visitor doesn’t really drink tea. As difficult as it may be to swallow the assertion, the hosts offers you Pepsi or water. You are in a fix. You have to make a choice, something that is equivalent to a threatening drink or die situation. [caption id="" align="alignnone" width="500"] Photo: Tumblr[/caption] That situation is then followed by the rating of the refreshment. The guest remembers a host on the basis of how divine the tea being served at theirs is. You often hear, “The tea served at X’s house was very good.” It is as if serving the best tea possible will help the social aunties climb the social strata. Potential bahus (daughter-in-law) are also chosen on the basis of their tea-making abilities. If the husband is an avid tea drinker, the girl just has to learn how to make tea. There are no two-ways about it, period! [caption id="" align="alignnone" width="236"] Photo: Pinterest[/caption] In modern times, coffee may have made place in our kitchen cabinets but chai predominantly takes up the larger portion in our hearts. What started out as a trading commodity during the British reign of the subcontinent, now sits in our jars filled to the brim. It holds the first position on our grocery list. However tea crazed we may be we cannot deny the multiple benefits it has on our health. It is considered to be a natural healer for headaches and is believed to help you digest a hefty meal, even though I am quite dubious about how that works. [caption id="" align="alignnone" width="500"] Photo: Tumblr[/caption] Tea contains flavonoid, commonly known as Vitamin P, which impedes the formation of cancer cells, prevents cardiovascular diseases and reduces stress levels. The alternative selections for this type of vitamin intake include apples, apricots, tomatoes, pears and raspberries. These items may not be readily available in our homes on a daily basis but tea almost always is. Be it a happy or sad occasion, tea is served, even when it is unasked for. It could also be served as a token of appreciation to the guest. It is the ultimate key to a good start to our day. The instant boost that it provides during the early hours of morning is a blessing, particularly for a groggy and irritable zombie like me lurking around the office. It is also believed to be a magic potion for connecting hearts and what not! [caption id="" align="alignnone" width="250"] Photo: Giphy[/caption] Likewise, teaholics, like me, have boosted the sales of dhabba walas and are now acquainted with the little boys who deliver the daily dose at our respective workplaces. The association with tea is so strong in our culture that the little boy refers to me as ‘woh baji jo chai mangwati hein’ (that lady who asks for tea). To date, he hasn’t figured out my name, nor has he bothered to ask. Intriguingly, Pakistan is not a cultivator of tea. Our Indian counterpart is however. We may import substantial amounts of tea from Kenya, Sri Lanka and from other regions across the globe. Alas, due to rivalry with our neighbours that has spanned decades, even a cup of chai could not establish a bond of mutual understanding and consequently, we are deprived of some of the finest teas in the world! Perhaps all we really need to do is extend an invitation for chai... I am sure any problem discussed over a steaming cup of tea can be resolved. [caption id="" align="alignnone" width="300"] Photo: Tumblr[/caption]

According to a recent research, people in Pakistan spend 47.7% of their income on fast food and beverages. If we compare this to the spending patterns of other countries we will realise that this is, in fact, a very high ratio. Eating out is a popular pastime for the people of Pakistan – we are seen at restaurants, food courts and even food stands during festivals and celebrations. Ramazan, ironically, is like a month of food festivities for us. With people choosing different food for sehri and iftar, in Ramazan we are seen frequenting food outlets a lot more than in any other regular month. Honestly speaking, when it comes to planning the perfect iftar meal out, we are tireless. It may seem that we are more concerned about planning and preparing the meal we will guzzle down at iftar than observing our fasts – but we are just foodies. Anyway, what is important, however, is that eating habits and priorities are changing and it is time we understood that. For example, a few years back, sehri was considered a very important part of Ramazan and people used to meet up over delicacies like khajla, pheni and jalebis to mark the beginning of their fast. Today, however, sehri has lost its charm and people are more inclined to indulging in an extravagant iftar and a light sehri. A few years ago, the concept of going out for iftar was not nearly as popular as it has become now; as a matter of fact, the mindset earlier was that people should stay at home for iftar and go out after for something light – if required. Similarly, traditional foods that used to dominate our Ramazan evenings have now been substituted by non-traditional cuisine even if it costs a fortune. We have become more adventurous with our taste buds; in fact, we are prone to eating fusion cuisines now more than we ever were before. This change in trend is something all multinational fast food chains have sneakily picked up on their radars and have started exploiting for their own benefits. After extensive research on what constitutes the ‘perfect iftar meal’ for the average urban Pakistani, these companies introduce various ‘deals’ to entice their customers. The importance of Pakistan in the eyes of these multinational food chains can be gauged from the fact that these two global food chains, Johnny Rockets and Fatburger, have opened their largest dining outlets in Pakistan. Previously, competition was not very intense because there weren’t many competitors, but today, all that has changed. Today, there are multiple food chains providing, if not the same then, similar food for their clients. As a result, not only do these multinationals have to compete with each other, they need to maintain a standard above that of popular local food chains too. As a result, what we, the foodies, are left with are an array of options, lots of creative advertising and killer deals. The first fast food restaurant in Pakistan to have capitalised on this trend in Ramazan was Pizza Hut. They introduced all-you-can-eat deals and catchy names to attract pizza lovers in the late 90s. In recent years though, it seems this trend has caught on and become more popular amongst multinationals and consumers. Many multinationals have now started playing on words to associate their products to Ramazan; McDonalds calls its Ramazan deal ‘Dine Divine’. Burger King, the latest entrant in Pakistan’s fast food market, have called their Ramazan deal the ‘Royal Ramazan’ and Johnny Rockets sells it as the ‘Dates to Desserts’ Ramazan deal. Along with catchy names, these food chains have to work on their pricing as well. McDonalds, for example, launched its first Ramazan deal at Rs285 in 1998 and cannot raise its price to a much higher amount otherwise its customers will stop visiting the food outlet. Johnny Rockets and Fatburger, both of which launched expensive deals in the beginning, have had to re-think their pricing strategy to make up for the lost sales during this month. While all these food chains are busy finding the answer to the ‘perfect Ramazan meal deal’, we, the consumers, are playing right into their hands. Do we forget about our health or monthly expenses during this month? Or do we all earn an atrocious amount of money and have somehow justified such kind of reckless expense on fast food? In a recent research, it was revealed that children who eat two to three burgers a week are at a high risk of asthma and wheezing. Also, eating fast food is one of the major causes of obesity and other weight-related issues. Parents in Pakistan, though, have conveniently chosen to ignore these facts and are happily feeding their kids all sorts of junk. Yes, the influx of multinational food chains is a great sign for the country’s economy but we have to keep in mind that, at the end of the day, they are here to sell their products and will take advantage of all the different changes in our eating patterns to benefit their business. Considering the profits go to the company’s country of origin, where does Pakistan come in all this? In my view, their expansion should be controlled to give breathing space to local food outlets that are currently struggling to compete with them due to limited budget. This will lead to a greater boost to our economy. Besides that, the food at local chains is still considerably fresh and contains fewer preservatives than the foods provided at many of these multinational food chains. Besides that, but compared to foreign food chains, local food outlets are much lighter on the pocket too. One of the things I believe this month teaches us is moderation, and spending excessively on anything, even food, is negating the basic premise of this holy month to begin with. Parents today have the added responsibility of educating their children about this capitalist culture that is steadily engulfing the country. It is important for them to realise that, as time goes by, everything including healthcare, education and other important utilities will become harder to afford. Charity begins at home so do your parents a favour and eat at home!

My friends and family were concerned about my health when I told them that I would be fasting during Ramazan, but my Pakistani friends all assured me that I would go back home “fatter than ever”. Food coma The tables are set up and the feast includes biryani, samosas, pakoras, jalebi, gulab jamun, naan, paratha, daal, chicken, yoghurt, dates and much more. It is a spread fit for a king and we all stand around looking at the food, then our watches, waiting for the clock to tick over to iftar time with our mouths salivating. The call to prayer is heard and the rumbled stomachs cease as everyone begins to break into the mountain of food before us. [caption id="" align="alignnone" width="600"] Photo: Hannah Sutton[/caption] The food tantalises your taste buds, teasing you with flavours either spicy or sweet and not much in between the two extremes. And then within 25 minutes the food is gone. Eventually your belly is so full and swollen that you have to sit down and give it some time to digest. You soon forget about fasting for the day as you fall into a mini ‘food coma’. But before you can really fade away, the next course is served. [caption id="" align="alignnone" width="500"] Photo: Tumblr[/caption] At first, I thought the iftar was all inclusive. It was entrée, dinner and desert all in one. But over the next few weeks, I was to learn that this was not the case. Iftar is merely the beginning of a long night of eating, drinking and more eating. [caption id="" align="alignnone" width="500"] Photo: Tumblr[/caption] The night begins with iftar then moves onto dinner, where the spread is just as impressive, with more food than I could ever dream of eating. Then of course after eating dinner you need something sweet, then it’s time for tea, more ‘snacks’, some more tea to ‘help you digest it’ and then something sweet to clear the palette. It is a seemingly never ending cycle. It is like a true binge eating atmosphere once the fast is broken. You feel like you have to try everything on the table that you had been deprived of that day. Karachites love their food and are all too eager to show you all the different types of food in the city, not taking ‘no, sorry I’m full’ for an answer. During the night, we are whisked away from one restaurant to the next, each place famous for a particular speciality dish that we ‘simply have to try’. And as I finally lay my head to rest at the end of a long filling night of different tastes and textures, my alarm sounds for sehri time. [caption id="" align="alignnone" width="500"] Photo: Tumblr[/caption] Never send a girl to do a man’s job On a separate note, we had another addition to the intern house, one that was perhaps a little more foreign than the rest of us and received a rather unwelcoming welcome – a lizard. It (who was never named) claimed the kitchen of the apartment and had successfully set up his living space in the corner cupboard. His mere presence is enough to scare the tenants of the apartment. This little creature caused screams from each of the girls in the apartment as each took turns to face the ‘beast’ to claim back our kitchen cupboard. Each, however, was unsuccessful. In desperation, we called upon the help of a fellow AEISEC-er, Hussain, who assessed the situation and then called upon the help of another to get rid of the beast. [caption id="" align="alignnone" width="320"] Photo: Tumblr[/caption] We, girls, were all gathered in the lounge and soon regretted our desires to witness the evacuation. Cupboards were slammed, shoes were thrown and after a 10 minutes struggle, the noise ceased. There was a motionless black lizard lying on the ground and a room full of seven horrified girls. With the event fresh in our minds as we left the apartment that afternoon, Tatiana asked,

“Wasn’t the creature in the cupboard green?”

For me, there can’t be an Eid without the ravishingly delicious Kheer – the ultimate sweet indulgence. A new twist to this traditional delight will surely bring a smile to your lips and, while the tongue revels in its milky glory, its creamy decadence will keep you entranced and craving for more. Food aficionados like me are fascinated by the Mughals who brought their rich, aromatic food culture, and thereby refined cooking to an art form. The exotic use of spices, dried fruits and nuts makes Mughlai cuisine undeniably unique in style. Extravagant connoisseurs of beauty, they left behind an enduring legacy of culinary excellence that influenced the landscape of Indian cuisine completely and permanently. They also brought with them refined and courtly etiquettes of dining in which decorating food with fresh flower petals, thin edible foils of silver and cleaning hands after dining by dipping fingers in bowls of rose water was usual practice. The fast-paced craziness of our present world has rendered it impossible for us to indulge in those elegant dining styles but the taste and flavour can still be recreated and experienced on special occasions like Eidul Fitr and Eidul Azha. Traditional dishes like Mughlai Qorma, Biryani, Nihari, Halwa, Shahi Tukray and Kheer remind us of our rich cultural heritage and what better time to revel in it than Eid? Eidul Azha brings with it a welcome break from work and everyone seems to be making plans to socialise with friends and family. Parties have to be planned and menus are carefully prepared even for a small gathering. Traditional desserts and sweets are synonymous with Eid and are eagerly awaited in every household. Life is surely great when a culinary indulgence becomes ‘healthy’. Despite the sugar, these milk-based desserts are full of nutrients, definitely low on the budget and easy to prepare. You’ll have plenty of time to get dressed and put on all the make-up ladies! The only problem you might encounter with these Kheers is keeping your guests away from them. So today, I bring you three different types of Kheers that you can easily make this Eid at home: 1. Nurjehani Kheer Ingredients: (serves 6-8) Milk – 1 litre Khoya – ½ to 1 cup Rice –1 cup (boiled) Sugar – 3 tbsp Vanilla custard powder – 3 tbsp Condensed milk – 1 tin Cham cham (mithai) – 250 grams Green cardamom powder – ½ tsp Almond and pistachio – chopped (for garnishing) Chaandi warq (silver edible foil) – optional [caption id="" align="alignnone" width="518"] Ingredients for Nurjehani Kheer. Photo: Saira Khan[/caption] Method: 1. Blend the rice with a little milk to crush roughly. 2. Boil the milk and add rice, khoya, cardamom powder and sugar. Cook this over low heat until slightly thick. 3. Add custard powder, diluted in ¼ cup of milk, stirring rapidly until thick. Let it cool completely. 3. Now add condensed milk and mix well. 4. Dish it out in a serving bowl. Sprinkle chopped almonds and pistachios and dip the cham cham pieces in the kheer. Decorate with it chaandi warq. [caption id="" align="alignnone" width="540"] Nurjehani Kheer. Photo: Saira Khan[/caption] 2. Kheer Dilruba Ingredients: (serves 6-8) Milk – 1 litre Rice – 1 cup (boiled and mashed) Sugar – 3 to 4 tbsp Vanilla custard powder – 3 to 4 tbsp Condensed milk – 1 tin Green cardamom powder – ½ tsp Pineapple chunks – 1 tin Bananas – 2 to 3 (finely chopped) Peach – 1 large (finely chopped) Almonds and pistachios – ¼cup each (finely chopped) [caption id="" align="alignnone" width="540"] Ingredients for Kheer Dilruba. Photo: Saira Khan[/caption] Method: 1.  Boil the milk for five minutes and add rice and sugar. Boil it for a few more minutes and then thicken it with custard powder (diluted in a little milk). 2. Add almonds and pistachios. Mix it well again and turn off the flame. Let it cool completely. 3. Add all the fruits and condensed milk into it and garnish with pineapple chunks, almond and pistachio. Chill for four to six hours or overnight before serving for best results.  [caption id="" align="alignnone" width="540"] Kheer Dilruba. Photo: Saira Khan[/caption] 3. Coconut Kheer Ingredients: (serves 6-8) Coconut milk – 2 cups Sugar – 6 tbsp Cream – ½ cup Apple – 1 (chopped finely) Mixed fruit cocktail – 1 small tin Tapioca pearls (also called sabudaana) – ½ cup Water - 2½ cups Red food colour – a few drops (optional) [caption id="" align="alignnone" width="469"] Ingredients for Coconut Kheer. Photo: Saira Khan[/caption] Method: 1. Cook the tapioca (sabudana) with water until cooked, translucent and thick. 2. Add sugar and coconut milk and mix quickly. Stir it continuously until it becomes thick. Add cream and red food colour. Then mix well, turn off the heat and let it cool down. 3. Now add all the fruits and chill it before serving. [caption id="" align="alignnone" width="498"] Coconut Kheer. Photo: Saira Khan[/caption] So there you have it - three simple Kheers that will keep your guests licking their spoons till the very end! Eid Mubarak to all you kitchen experts (you might as well be one after all the hard work that goes on in the kitchen!).

Bread! Sounds doughy, sounds boring and definitely sounds like a typical consumption option around K-town; but a revolution is here! Oh yes, it’s Hoagies that has entered the food market of Karachi, like a thunderbolt to strike the agendas of all possible foodies of the city! [caption id="" align="alignnone" width="600"] Photo: Hoagies Facebook page[/caption] Hoagies drew a lot of popularity over social media and the food scene of Karachi within a short span of time with a promising new concept of deliciously toasted ‘hero sandwiches’ and stirred the right amount of hype to challenge the traditional ideology of subs, wraps and sandwiches. The hype did wonders and drove ‘foodies’ like me to Hoagies, situated at Saba Avenue, in the posh locality of DHA, Karachi. [caption id="" align="alignnone" width="600"] Photo: Hoagies Facebook page[/caption] The place was well lit with wooden booths to accommodate all hunger struck victims and illustrated just the right image of what the eatery aims to do; be a saviour in case of hunger and the urge of a good sandwich. The display menu was elaborative with appetising food photography and catchy names like ‘Hellafat’, ‘Hollywood’, ‘Homie’ etcetera. The offered Hoagie sandwiches were even better! The staff was courteous and the transparent preparatory counter itself portrayed the honesty and hygiene of what one is about to gulp down. [caption id="" align="alignnone" width="600"] Photo: Hoagies Facebook page[/caption] I opted for the ‘Original Hooligan’! (Notice the alphabet ‘H’ playing the lead in their signature sandwiches, maybe the aura of a cheery hurrah or a heroic element). The name ‘flattery over flatbread’ was born as soon as I received my heroic dose of Hoagies. The bread is an ideal in-house baked treat with a secret dough recipe, which has sworn to stand firm against the sloppiness of sauces and the cheesiness of the mozzarella and cheddar conspiracies. [caption id="" align="alignnone" width="600"] Photo: Hoagies Facebook page[/caption] Over this eight-inch white doughy awesomeness, juicy tender and well-seasoned beef strips were laid to rest with a generous blanket of slit open mushrooms and onions. On top of it was a dancing layer of Hoagies’ signature dirty sauce, topped with thick tomato rings and fresh lettuce leaves. After the final ecstatic drizzle of shredded mozzarella cheese, this flattery was caged down with the final white hoagie roll. [caption id="" align="alignnone" width="600"] Photo: Hoagies Facebook page[/caption] Hoagies won me over in terms of taste, value for money and its distinctively unique concept of bringing about something new to offer in terms of fast food. The brand is competing wholeheartedly with internationally known competitors but has won a distinguished ranking in my opinion. They have managed to draw attention with their colourful branding and language with which to address all Hoagies’ fans in its own special way! A must visit for all those who are on the hunt for something new - Hoagies is definitely worth it! [caption id="" align="alignnone" width="600"] Photo: Hoagies Facebook page[/caption] This place is not just a hero in terms of its sandwiches, but adheres to social responsibility as well! The place is wheelchair friendly, and they cut the Hoagie sandwich into half, as if they really know what a customer may seek. Happy eating!

We have had some rainy days in Karachi but, while I was there, they were always welcome and for some reason just very ‘happy’ – I call it ‘happy rain’. We would go out in our clothes and get drenched and love it. There was something liberating about the rain, maybe it was freedom from the constant 35 degree weather in the summer and the oppressive humidity. And that it washed the dusty hot city clean – though I can’t say the knee deep puddles and traffic jams as a result were enjoyable. Nevertheless, rainy, hot days laced with the smell of earth which to me is the most nostalgic essence of all is what brings to mind a treat of deep fried pakoras (chickpea flour-fritters, eaten as a snack) made with either potatoes, chillis, onions… the possibilities were endless. In my house we always made this okra version which admittedly was served not as a snack but rather as a vegetable accompaniment with a curry and rice…This recipe makes me yearn for some happy rain instead of this soggy London grey spitting variety! Ingredients: Okra (washed, dried and slit half way from the tips) – 1/2 kg Gram flour/chickpea flour (besan) – 1 cup Cumin (dry roasted and ground) – 1 tsp Coriander seeds (dry roasted and ground) – 1 tsp Turmeric – 1/2 tsp Red chilli powder – 1/2 tsp Amchoor powder (mango powder, available in all Indian shops, or substitute with the juice of half a lemon and add only in the end) – 1 tsp Water at hand Chaat masala – 1 tbsp Corn oil, sunflower oil or light olive oil for deep frying [caption id="" align="alignnone" width="600"] Photo: Sumayya Usmani[/caption] Method: 1. Once the okra is dry, make a batter-like paste of the gram flour and water with all the spices (except the chaat masala) and allow the okra to be coated with this. 2. Heat about two cups of the oil in a deep frying pan and deep fry the batter-coated okra until it’s cooked and crispy. Then let it drain on a kitchen towel for a few minutes. [caption id="" align="alignnone" width="600"] Photo: Sumayya Usmani[/caption] 3. To serve, sprinkle it with chaat masala and a squeeze of lemon – if you have not used the amchoor (mango powder). This serves up to two people, best eaten with a curry and rice. It takes about 30 minutes to prepare Now ensure you look out the window on a soggy day and enjoy this with some hot chai – wherever you are! This post originally appeared here.

I adore hara masala (green masala), as you might have noticed from a few of my earlier recipes. In this recipe, the marriage of green chilli, coriander and mint is sublime. The leafy pungency of the coriander, the sharp fragrance of the mint, coupled with the grassy heat from the green chilli, brings out the aquatic essence of the hake or haddock (use only a chunky, meaty white fish), together with the addition of coconut, which adds exotic nuttiness, and this will give you a match made in heaven. This recipe was passed on to my mother by a Parsi friend at university where my mother was learning to be a ‘good wife’, as I always tease her – she was studying at a home economics college in Karachi. She is, of course, a perfect wife and mother too, and that isn’t just because of her training at her Alma Mater. So, this is a traditional Parsi recipe, passed on from family to family in their community across the subcontinent. This is my mother’s take on the recipe she was given. It’s worth sourcing the banana leaves, which are available from most oriental shops, because they add a very distant leafy aroma which compliments the hara masala. Besides that, I just love the neat little green packets! Additionally, if you can’t find fresh coconut then you can use desiccated coconut and a tablespoon of coconut milk. [caption id="" align="alignnone" width="600"] Photo: Sumayya Usmani[/caption] Ingredients Fresh white fish – 1 kilo (like hake, haddock or cod skinned fish, cut in palm sized fillets) Mint leaves – 10 to 15 Deveined chillies – 2 to 4 Fresh coconut – ¼ of whole Turmeric – ½ tsp Lemon – 1 whole Roasted cumin – 1 tsp Coriander – half a bunch Ginger/garlic paste – 1 tbsp Banana leaves – 1-2 (large sized) Jute twine or string – 1 roll (thick) Salt to taste Oil [caption id="" align="alignnone" width="600"] Photo: Sumayya Usmani[/caption] Method For the hara masala, take the coriander, 10 to 15 mint leaves, chillies, fresh coconut, turmeric, lemon juice, cumin, garlic/ginger paste and salt, and grind all these together into a thick paste. Take the large banana leaves and soak them in boiling water for about five minutes. Cut them to a size that will enable you to wrap the fish. Marinate the fish pieces in the hara masala for up to 45 minutes then wrap them into the banana leaves in an ‘envelope’ style and tie these with the string. The fish should be completely covered. Heat a little oil in a shallow pan and fry the wrapped fish on low heat, on each side, for about 7-8 minutes, until it’s done. Partially cover the pan as the fish will splutter quite a bit in the oil and the steam created helps in cooking the fish faster. Maintain low heat throughout and serve it immediately when it’s ready! This serves about three to five people and it takes about an hour to make. For best results, do not reheat it and the fish should be cooked right before serving. Here is a menu suggestion: this fish can be served best with kathi daal and yellow potato pullao with dill (aaloo ki tehri).  This post originally appeared here.

Second year running, Karachi Eat Festival 2015 might just have faced the ‘terrible twos’ trauma, yet the effort has to be lauded. Against the back drop of the historical Frere Hall, this three-day long food fest was greeted, appreciated, criticised and maligned by many. Whilst people had to face traffic nightmares, underwhelming food offerings from various vendors and disappointment as a whole, my family and I were lucky to have faced none of the above. When we arrived on the hot Saturday afternoon, vendors were still waking up from their slumber. Yet in a matter of half an hour or so, the frenzy and vibe had picked up. Mixed aromas of freshly cooked gigantic chapli kebabs, strawberry samosas, Khao Suey, sweet potato fries, bun kebabs and so much more kick-started the gastric  juices. [caption id="" align="alignnone" width="540"] Photo: Saadia Tariq[/caption] Our first pick for the day were the strawberry samosas by Spoonful. Crisp samosas filled with deep fried strawberries covered in cream, Nutella and chopped strawberries. The only words to describe them: Brilliant and scrumptious! [caption id="" align="alignnone" width="600"] Photo: Saadia Tariq[/caption] While my son and the hubby headed over to ‘Nano’s for a bun kebab, I looked around for something to my liking. The Danish open sandwiches with roast chicken and beef looked delectable, yet I found myself biting into the tangy, hot and extremely soft bun kebabs. Served with a dirty ketchup and spicy green chilli sauce, the small bun kebabs were a complete mouthful. I could have easily gone for seconds, but wanted to save my appetite for lots more the festival had to offer. [caption id="" align="alignnone" width="540"] Photo: Saadia Tariq[/caption] An instant noodle fan, my daughter did not want to budge from the Knorr stall, which also offered a game in exchange for a cup of noodles. While she slurped on the Cheese Chatkhara flavoured noodles, we moved onto more foodie exchanges. [caption id="" align="alignnone" width="600"] Photo: Saadia Tariq[/caption] A massive, freshly fried, crisp on the outside and moist and juicy on the inside, the chapli kebab from Chapli Kabab House served over a naan was probably the best one I have ever had. It was simply Chaptastic! [caption id="" align="alignnone" width="595"] Photo: Karachi Eat Food Festival Facebook page[/caption] Our gluttony continued to a bowl of luke warm Khao Suey from The Deli, some more chapli kebabs, a bowl of chilli chicken and buttered rice from China Kitchen and finally, ending the escapade with a moist red velvet cupcake with buttercream frosting from Pane and Amore. What I direly missed, apart from a hat, was a decent caffeine shot. I sent the hubby looking for coffee, and he came back with a sad, half demised cup of green tea. Apparently there were supposed to be dedicated coffee stations, for which perhaps, we had arrived too early in the day. [caption id="" align="alignnone" width="600"] Photo: Saadia Tariq[/caption] Friends, peppy music, winter sun, happiness, food choices, chilled drinks, cupcakes, chicken karahis on coal, macaroons, homemade fudge, Glucose D drinks, curly fries, fresh juices – there was so much to ingest, enjoy and appreciate. Yet, some felt it was an unorganised, time and money wasting event. When the KKK (the krazy Karachi krowd) descends upon something as hearty as food, things are bound to get out of hand. And I don’t blame those who got stuck in long queues, bore the heat and returned starving. [embed width="620"]http://vimeo.com/109800237[/embed] While the event looked great, I couldn’t help but notice that people from all stratas of society were not in the mix. And although the festival incorporated all kinds of food, a large variety too, a regular portion was about Rs200, the helpings were small and not easily affordable by everyone on the block. The entrance ticket was an additional Rs200, which was not redeemable and, in my opinion, played a part in screening a lot of the middle class from coming in. I hope though that in times to come the festival can be more inclusive. What was pleasantly surprising, however, was that I noticed a lot of older men and women with their kids. No young men were found ogling the women, which again was extremely pleasant surprise. All in all, the effort is a brilliant one and should become a trend that continues every year. The only request I have from the management is to be more organised in terms of their timing, parking facilities and general management of such events. Looking forward to a better organised and well managed Karachi Eat 2016!

Conflict isn’t the only thing common to India and Pakistan. We are just like neighbours who might quarrel but always have each other’s back. We are like neighbours who may not be too happy with the noisy parties the other throws but who would still like to be a part of each other’s happiness. This article is an attempt to focus on the everyday, the little things which unite us as a people. Forgive me if I come across as stating the obvious. But sometimes, the best of us tend to forget the obvious. And then it’s always good to remember, and to remind. 1. We believe in one God No matter what side of the boundary one stands on, one can feel the power of faith. However, spirituality for us is more than religion. It is humanity and compassion. 2. You can’t tell the landscape of one from the other at times Rocky, steep mountains which stand tall amidst azure streams, upon which frothy white clouds breathe, are a common sight in both countries. A visual treat fit for a traveller’s dreams.  3. We know our real wealth lies in the luscious, green lands Though technological advancements have touched our lives, we continue to worship the land which sustains us. Such is the beauty of our fields that a stroll through the green countryside can drive away the worst worries from one’s life. 4. Cricket is not just a sport for us The sport is a major issue of contention between our countries. But doesn’t our shared love for cricket bring us closer? 5. Our trucks can put the ‘Pimp My Ride’ team to shame From couplets to wisecracks, anything and everything can be spotted adorning the trucks on the road. The splash of colour is proof of our ingenuity and affinity for art. 6. We love to shake a leg Many a times, what can’t be expressed through words, is better expressed through actions. And dance is the most tasteful collection of gestures. Both India and Pakistan have been blessed with varied dance forms which are beautiful, scintillating and amazingly expressive.  7. Our voices are not drowned out in the streets Meandering through the streets, one can come across the varied expressions of identity that the people indulge in. What meets the eye is a voice which is slowly, but surely building an identity. 8. A mother is just as indulgent on both sides of the border They say that no one can love like a mother. And all mothers are capable of showering their children with their selfless love, no matter where they belong. This love can warm any person’s heart, no matter which side of the border they stand on.  9. Tragedy has visited us uninvited Sorrow knows no name, no creed. Both the countries and their citizens have had to face several tragedies. Earthquakes, floods, terrorist attacks are instances which have seen the countries and their citizens stand together. 10. Selflessly serving the country is duty for us A soldier, be it from India or Pakistan, chooses the needs of the country over him/herself. And in return asks for nothing. 11. Our marketplaces are a reflection of our colourful lives We don’t really know how to live without colours. Our clothes, houses, cuisines - all reflect our love for colours. After all they break the monotony of life and bring in a breath of fresh air. 12. Our plate carries more than just food Food is an art for us, an art which has been crafted over the years with great precision in both the countries. And we like to appreciate this art whole-heartedly!  13. Tea spells comfort for us Nothing is more invigorating for our senses than a whiff of hot tea. It is our favoured beverage when sharing anecdotes about life or even when we are too tired to speak. 14. The light of music shines bright in both the countries Music is not just a part of our lives but is an indispensable part of our lives. From prayers to love songs to celebrations, music gives expression to all. 15. We take great pride in our past Yes, what is gone is gone to never return. But the beautiful memories, the achievements and the stories that our past has bequeathed us with, is something we are proud of. 16. We abhor violence We know very well that there are no winners in a war. So, all we hope for is peace and freedom from terrorism and all kinds of violence. Still not convinced? If you think you can figure out the difference between India and Pakistan, try doing it on the Android app - India Or Pakistan built by social initiative India Loves Pakistan. Difficult right? Whether you guess right or wrong, you will have seen more of both countries. And that will hopefully help us realize how our dreams, our ambitions, our prayers and our passions are alike. This post originally appeared here.

On my visit to Istanbul, one of the main attractions of the city for me was the exquisite food. Their cuisines looked simple yet tasted amazing. It was mostly mild yet full of flavours. One could eat here for days and not miss the oily biryani and karhai back home. Therefore, here is a list of 13 food items which you must try if you ever visit Istanbul: 1. Doner Kebab [caption id="" align="alignnone" width="600"] Photo: Urooj Hussain[/caption] This one is a no-brainer; there is not a thing which says Istanbul like freshly grilled Doner Kebabs. It’s by far the first thing that anyone tries as soon as they get to Istanbul and rightly so. The beef, along with the usual option of chicken as well, is grilled to perfection. It is commonly labelled as a shawarma-type dish by tourists,  and is usually served with both bread and rice – which they call the pilaf. While Doner Kebabs are available just about everywhere in the city, the local street side or small cafes in Old City are known as the ideal places to eat. I wouldn’t recommend anyone to try this at a fancy restaurant in Taksim, as its better to dine where the locals eat. [caption id="" align="alignnone" width="450"] Photo: Stock Photo[/caption] [caption id="" align="alignnone" width="600"] Photo: Urooj Hussain[/caption] 2. Pide (pronounced pee-day) [caption id="" align="alignnone" width="600"] Photo: Stock Photo[/caption] Pide can be precisely described as the Turkish version of a thin-crust pizza. It consists of a flat, very thin bread topped with a layer of cheese and meat (or vegetables). It’s usually complemented with fresh greens, which can be adjusted to taste, and is commonly seen as easy snacking. The servings normally look huge but that is because the bread is very flat and thin; thus one person can easily eat one serving. 3. Simit [caption id="" align="alignnone" width="600"] Photo: Urooj Hussain[/caption] Simit is a must try! Its dry, circular-shaped bread is usually crusted with sesame seeds. You get these from street vendors in just about every street corner of Istanbul. They can be eaten on their own, even though the vendors also serve them with ad-ons such as cream cheese or even Nutella. Certain people may find this bread a bit too dry for their liking, but I personally thought it was great and perfect for snacking while exploring the streets of Istanbul. 4. Turkish Tea [caption id="" align="alignnone" width="450"] Photo: Urooj Hussain[/caption] This is a no-miss. It is written as Cai, but pronounced as Chai; similar to how we say it back home. The locals consume this as often as water intake, thus three to four cups in one sitting is a common practice. People in Istanbul are generous with tea, they usually serve it complimentary after every meal. It is served with sugar cubes and is similar to Kahva, but with a deeper aroma and taste to it. 5. Baklava [caption id="" align="alignnone" width="600"] Photo: Urooj Hussain[/caption] The Istanbul experience is not complete without the taste of freshly made, melt-in-your-mouth Baklava. This sweet dish is famous all over the Middle East. Nevertheless, consuming freshly made baklava from the sweet store is a whole new experience on its own.They come in countless varieties and flavours – chocolate, coconut, almond and pista. The combinations are endless and the best place to have this dessert is at Hafiz Mustafa in Old City. [caption id="" align="alignnone" width="600"] Photo: Urooj Hussain[/caption] 6. Mezze [caption id="" align="alignnone" width="600"] Photo: Urooj Hussain[/caption] [caption id="" align="alignnone" width="600"] Photo: Urooj Hussain[/caption] Mezze is a set of assorted snacks which are served cold and as an appetiser before meals. They have a range of delicious things such as hummus, garlic yogurt, freshly cut vegetables, eggplant salad, olives, falafel and bulgur rice. These are just a few of the items; the combinations differ from one place to another but all of them have one thing in common – they taste absolutely amazing. 7.  Misir (steamed corn) [caption id="" align="alignnone" width="600"] Photo: Urooj Hussain[/caption] Reminiscent to the makai wallas that are commonly seen back home, Misir is also sold via street vendors in every corner of Istanbul. Ranging from TL3 (the more tourist-intensive areas) to as low as TL1.5 in the quieter places. This healthy snack is another great option for something to eat on the go. It tends to be a lot milder then the makai served to us back home, thus make sure you ask the vendor to apply the lemon and salt as per your preference. 8. Pastries In other words, desserts. Check out the picture below, it was taken at a bakery of local goodies. [caption id="" align="alignnone" width="600"] Photo: Urooj Hussain[/caption] [caption id="" align="alignnone" width="600"] Photo: Urooj Hussain[/caption] This was a strawberry tart that I tried with a friend at one of the local cafes. It was generously topped with cream-filled strawberries and a scrumptious chocolate base. It was so delicious that I couldn’t get enough of. I remember us being grouchy due to an extremely tiring day, but after trying this delightful dessert, we were far more radiant. [caption id="" align="alignnone" width="600"] Photo: Urooj Hussain[/caption] 9. Kumpir (stuffed-baked potato) [caption id="" align="alignnone" width="600"] Photo: Stock Photo[/caption] Kumpir has to be one of my most favourite foods in Istanbul. It is commonly available in the city and consists of a huge baked potato. First the potato is hollowed out and then mixed with seven to 10  toppings of your choice,  then scooped back into the ‘jacket’ of the potato.The toppings available consist of simple butter, mayo, olives, couscous, sausages, corn, cheese, assorted vegetables, tuna and the likes. The prices vary with the number of toppings that you choose. My advice is to select a maximum four toppings so that you can relish the taste of the potato as well, without confusing the savour with too many flavours. 10. Kunefa [caption id="" align="alignnone" width="600"] Photo: Urooj Hussain[/caption] *Sigh* (that is the gesture one makes while reminiscing about this dish) If you think the strawberry pastry captivated your attention, then this famous Middle Eastern sweet dish is certainly at par. It’s essentially a pastry of vermicelli stuffed with cream cheese or simple custard. However, the recipe differs from place to place. It may remind you of sheer korma back home, even though it’s in solid form. However, I feel Kunefa beats it by a far margin. [caption id="" align="alignnone" width="600"] Photo: Urooj Hussain[/caption] 11. Turkish Coffee [caption id="" align="alignnone" width="450"] Photo: Urooj Hussain[/caption] This is another trademark item which is not to be missed. But to be honest, I realised that this deserves to be mentioned after thoroughly thinking it through a few times. Adapting to the taste of Turkish coffee is challenging for those who hold the habit of drinking sweet milky coffee. It is intensely strong, rich and full of flavour. Even four cubes of sugar would not alter its taste. While I am not a die-hard fan of coffee, there was something about this drink which appealed to me. 12. Manti (ravioli) [caption id="" align="alignnone" width="600"] Photo: Stock Photo[/caption] The Turkish version of this Italian dish is quite different from most foods. The dumplings are made of pasta stuffed with beef or mutton mince and thoroughly covered with garlic yogurt sauce. It’s similar to the combination of white Alfredo and Bolognese, except it may be healthier owning to the fact that the sauce is yogurt-based instead of cream. 13. Kokorech [caption id="" align="alignnone" width="600"] Photo: Stock Photo[/caption] I had to include this in the list! Kokorech is basically goat intestines. Seems strange to us but it is a delicacy there. This is also found very easily in almost any cafe and is served in bread, giving an intense meaty taste. Give it a try if you are tolerant enough, as I could only manage one bite myself. This dish is undoubtedly for serious food-experimenting enthusiasts! Please note that these dishes are what complimented my taste buds; if there is something that you have tried and feel it deserves to be mentioned, then do let me know in the comment section. Happy eating! This blog originally appeared here. 

My father has always taught us the importance of the three ‘H’ in our lives. These are health, happiness and humanism — health, being right on top of this list. But sadly, not enough attention has been paid to this particular ‘H’ in our country. If we look at the state of our public hospitals and healthcare generally, it’s a gloomy image. We can’t blame the government for every wrong that is happening in our country. We ourselves don’t pay enough attention to the quality of food we eat or the hygiene levels of the restaurants we eat at.  As long as the dish looks appetising and tastes good, we are pretty content. Sadly, we don’t think twice about all the possible ways that it could deteriorate our health. For instance, if the food isn’t cooked appropriately or if it hasn’t been cleaned properly, it could be fatal for its consumers. For instance, 13-year-old Kinza died after consuming a burger from a well-renowned bakery in North Nazimabad. On the other hand, when I was living in Canada (having spent a great deal of my life working at a restaurant to make some pocket money of my own), I observed that most restaurants in Canada strictly adhered to the food authority regulations. They are aware of the fact that food inspectors can show up any day, at any time to check the working conditions and sanitation standards of the restaurant – investing a lot of time, money and energy in maintaining kitchens and restrooms. In fact, there are checks to be made by designated staff members after every 10 minutes to ensure that everything is in order. Special shoes are also to be worn by the kitchen staff along with suitable white coats, hats and special hair covers while working with food. Boxes of disposable gloves are placed at every corner of the kitchen; food is never to be touched with bare hands. Most restaurants in Pakistan do not take even basic precautions; for instance, cooks do not wear cooking hats to prevent their hair from falling into the food at any possible stage. Gloves should be fully utilised and worn when the cook is in contact with the food. The kitchen should be spick and span and the shoes that are worn outdoors should not be permitted inside the kitchen. This will prevent all the possible dirt and bacteria from entering the area where food is prepped. These are only some basic precautions that should be looked into but sadly aren’t. Health has rarely been prioritised in Pakistan but we can most definitely see a change in one of the provinces; Punjab.  Punjab Food Authority (PFA) was set up in 2012 and has been doing a prodigious job at regulating all the eateries in the province. The team shows up unexpectedly at eateries and inspects them. The idea behind the effort is to assess basic health standards, the environment the food is cooked in, as well as the ingredients used in cooking the food are all harmless and fresh. This strategy has been tried and tested and seems to have worked in one province, then why not the rest? PFA has done a tremendous job at sealing all the restaurants and eateries that were not following specific and particular health standards. There were eateries, significantly famous ones that were using stale vegetables, breads and extremely unhygienic kitchen conditions, which were forced to shut down to everyone’s relief.  Of course the gory images on social media all made us question whether to ever eat out again or not! PFA has also introduced a grading system which will tell the customers where a particular eatery stands in managing health standards. This will either make an eatery gain popularity or lose out on its reputation on the whole. The eateries are being asked to display these grades on their entrances. This is a very common practice abroad and I am glad that they have adopted it here in Pakistan. The truth is, if a food item is expired, the esteemed restaurant management shouldn’t wait to dispose it off; it’s their duty to immediately get rid of it. Restaurants tend to ignore such rules and regulations, but negligence can’t be afforded because people’s lives are at stake. The list of all the restaurants that have been sealed by the PFA is long, most of which have been shut down on account of expired food and kitchen conditions. We must put pressure and get something similar to PFA in Sindh to ensure food safety in Sindh also – especially since similar restaurants and branches of eateries of Punjab exist in Sindh as well, where similar food practices may persist. Necessary steps have to be taken by Sindh authorities in order to ensure health standards and it has an ideal model to follow – the PFA.

­­­Kiss all your prior engagements goodbye, Valentine’s Day is just around the corner. It has to be celebrated with fanfare as the tales spill over to the next day, being shared on WhatsApp, Facebook, etc. The wives boasting about how their affluent husbands took them for a very romantic, candle-lit dinner to a fancy restaurant becomes the talk of the town. The pictures are uploaded as proof. An open invitation to the green-eyed monster! Reality check please. Valentine’s Day (commercial) celebration is with your significant other at a restaurant having an overpriced, banal meal, surrounded by strangers with inquisitive waiters circulating like vultures. Conversation in this setting is elusive because of the noise level and the hawk-like presence of the staff eager to present you with the cheque even before you finish the meal. Romance is not the first thing on your mind as you hurriedly consume (yes, consume not enjoy) your food to do justice to the exorbitant amount your doting husband is paying. The rushed quotidian experience is hardly conducive to a memorable, romantic evening. In a conversation about the purpose of Valentine’s Day with my grandparents, I was persuaded by them that love is not supposed to be materialistic, glamour, glitz and money can’t bless you with eternal happiness. On their 45^th wedding anniversary I finally dared to ask how they still loved each other in a world where happy marriages only existed in fairy-tales. My grandfather laughed and replied,

“My child, we never complicated our lives. I don’t recall taking her to lavish restaurants, buying her exuberant gifts or doing God knows what kids these days do to please each other. We have our dinner together every day and every part of my body enjoys it.”

When I was hosting some friends over for an afternoon tea, I had already thought of having scones and a chocolate tart. I needed one more dish! Growing up, it was always important to make sure that there was enough food to feed all your guests and more; always more, than less. Since it wasn’t a lunch or dinner, I wanted to have little bits that people could pick on while hanging out. Dips, chips and all of that is the easy part. I needed something else that I could make over the weekend and freeze easily since I would have had to make the scones fresh on the day. Quiches are always great for that – easy to make, easy to freeze and easy to reheat for eating purposes. I usually make a nice full quiche, but since I was going to have a round chocolate tart, I opted for mini crustless quiches instead. Makes it easier to just pick up and eat with your hand. The thing that I love about quiches is how you can change around your fillings every time. This time I went for spinach, feta filling – that also included some caramelised onions and cheddar cheese. I’ll have to share my full quiche recipe another time as the pastry shell for that is the EASIEST one to make and it’s so light and delicious. So for the mini quiches, I wanted something light and fluffy. So here goes: Ingredients: Onion – 1 (small and chopped) Eggs – 8 Milk – ½ cup Salt – ½ tsp Spinach Feta Cheese – ½ cup (chopped) Shredded cheddar cheese Method: 1. Oven set at 375 Fahrenheit. 2. Cook the onions in some butter until nice and soft – then set aside. 3. Take fresh spinach and cook it in a pan with olive oil and salt until it shrinks down. Then chop it up into small pieces. 4. In a bowl, put eggs, milk and salt. Add in the chopped spinach and the feta cheese and mix it up. Spray each mini muffin tray with cooking spray. At the bottom of each muffin section, put in the onions and cheddar cheese. Then pour in the quiche filling in each tin to the top. Stick them in the oven for 15 minutes or until they are nice and golden. And like I said, if you aren’t into feta cheese and spinach, feel free to choose whatever you want as a filling. Sun dried tomatoes, asparagus, goat cheese, salmon, the sky is the limit! This post originally appeared here.

In a country with a population of over 188.2 million people, a lot can go wrong, but a lot can go right too! Here is a list of 23 things that make Pakistan home. 1. The men [caption id="" align="alignnone" width="580"] Photo: AFP[/caption] We may belong to a patriarchal society, but not all men are alike. They don’t all suffer from the disease of misogyny. True gems like Abdul Sattar Eidhi, Ansar Burney and Imran Khan also exist in our society, individuals who play a pivotal role in the betterment of society. 2. The women  [caption id="" align="alignnone" width="600"] Photo: AFP[/caption] Contrary to the patriarchal outlook of Pakistan’s society, our women do more than just cook and clean. Women break barriers, they do the unthinkable. They win ICC matches against India - yup, they do. 3. The natural beauty [caption id="" align="alignnone" width="600"] Photo: AFP[/caption] Calmness and serenity tends to take over the mind and soul when visiting places like the Swat Valley and the Karakoram Mountains. 4. The music [caption id="" align="alignnone" width="400"] Photo: AFP[/caption] Pakistan’s very own version of pop/rock boy bands included the endlessly talented Junoon, Strings, Awaz and Vital Signs. And on the other hand there are Sufi and Qawali legends like Ustad Nusrat Fateh Ali Khan, and Abida Parveen along with the multi lingual genius Madam Noor Jehan. How many other countries can boast the same set of musical talent? 5. The shows [caption id="" align="alignnone" width="600"] Photo: File[/caption] Over the past couple of decades, the Pakistani drama industry has truly evolved. The writers revolve their stories around real life events or social problems that are relatable by most, if not all. 6. The fashion  [caption id="" align="alignnone" width="596"] Photo: AFP[/caption] The Pakistani fashion industry has been booming across the world, they have even made their way onto Hollywood ramps! I mean, it was our designer Rizwan Beyg from whom Princess Diana ordered dresses she had fallen in love with. 7. The weddings [caption id="" align="alignnone" width="600"] Uncles, Aunts, Siblings, Cousins and Friends; a Pakistani wedding is grand vibrant affair.
Photo: File[/caption] Come hell or high water, our weddings are always elaborate and stretched over a period of at least 15 days. They are vibrant, loud and have a never ending supply of food. A Pakistani wedding is an experience you must have once in your life. 8. The food [caption id="" align="alignnone" width="400"] Photo: HAFSAH SARFARAZ[/caption] Who can resist a plate of spicy nihari with a freshly made naan and a bottle of Coke? Life really doesn’t get any better. And that’s just ONE of the delicious dishes this gem of a country has to offer. 9. The humour in every situation [caption id="" align="alignnone" width="600"] Photo: File[/caption] Whether our politicians are arguing on talk shows or a man riding a rickshaw with a real life teddy bear, we aren’t afraid to point fingers at ourselves and crack up. 10. The people  [caption id="" align="alignnone" width="600"] Photo: File[/caption] One doesn’t need millions to help others out; you just have to be Pakistani. We put others before ourselves, and even though we aren’t obligated, we go out of our way to cater to each other’s needs. 11. The abundance of talent [caption id="" align="alignnone" width="400"] Photo: Express[/caption] From a young age, we have been trained to work for what we want; nothing comes easily to the common man. Pakistanis living in Pakistan and abroad – privileged or not – strive through every struggle and come out stronger than ever. 12. The education [caption id="" align="alignnone" width="533"] Photo: File[/caption] Pakistan currently has a literacy rate of almost 60 per cent, which is steadily rising. Our students avail opportunities and attend various delegations, representing our country in the best way possible. 13. Being resourceful is knowing the right people [caption id="" align="alignnone" width="533"] Photo: MQM[/caption] In Pakistan, no task is too difficult. All you have to do is make sure you know a person with power and authority and voila, the sky’s the limit. 14. Nothing is spared from our critical analysis, even TV shows [caption id="" align="alignnone" width="400"] An in depth analysis of the TV show Homeland.
Photo: Buzzfeed[/caption] Whether it’s a show or a lost match, Pakistanis critically analyse every situation; that lead to some very heated, but enjoyable dinner table conversations. 15. The architecture  [caption id="" align="alignnone" width="600"] Photo: Getty Images[/caption] Pakistan is home to some of the oldest architectural remains including Mohenjodaro and Takht-i-Bahi. It is also home to modern buildings including the Centarurus Mall and Theatre in Lahore. 16. The truck art [caption id="" align="alignnone" width="533"] Photo: File[/caption] Our truck art can literally define a Pakistani for a foreigner. It is colourful, funny, culturally rooted, bold and just... beautiful. That is Pakistan - in its truest, rawest forms. 17. Pakistan International Airline (PIA) [caption id="" align="alignnone" width="533"] Photo: Reuters[/caption] Jacqueline Kennedy, Ava Gardner, Stewart Granger, Zulfikar Ali Bhutto; are just few of  the passengers PIA has had on board. PIA, despite its ups and downs, is a great source of pride for the nation. 18. The cricket team [caption id="" align="alignnone" width="533"] Photo: Reuters[/caption] We see their hard work, we see them pour their sweat and blood into each game, and sometimes that is not enough to win. Yet they never give up and their passion remains intact. 19. Boom Boom [caption id="" align="alignnone" width="543"] The heartthrob of the Pakistani nation, Shahid Khan Afridi.
Photo: AFP[/caption] Shahid Afridi has been the nation’s heart throb. Irrespective of his unpredictably, each time he approaches the pitch, our eyes are glued to the screens, in anticipation of some boom boom! 20. The supporters [caption id="" align="alignnone" width="600"] Photo: AFP[/caption] Clad in green jerseys, supporters of our cricket team can be seen playing out on the streets, everybody wanting to be Shoaib Akhtar or Shahid Afridi. Before every match, children paint their faces and we pray for our teams success, despite the love-hate relationship we have with our team. Whether we win or not, our hearts will thump with pride as soon as our team walks out and onto that field. 21. Ramazan [caption id="" align="alignnone" width="600"] Photo: AP/Sani Maikatanga[/caption] Our sehris and iftaris are nothing short of a grand buffet. With glasses filled with cold water and Rooh Afza, and plates filled with fruit chaat and cholay, there isn’t anything more exhilarating than spending Ramazan in Pakistan. It is never the same anywhere else in the world. 22. Pakola [caption id="" align="alignnone" width="533"] Dil Bola Pakola (The heart screams Pakola)
Photo: AFP[/caption] On a blistering hot day, nothing is better than an ice cold bottle of Pakola to quench your thirst, putting your throat out of its misery. Yup, we have a green coloured soda here, and it tastes like Pakistan - amazing! Try it if you haven’t. 23. Top Pops [caption id="" align="alignnone" width="280"] Childhood memories come back to life!
Photo: File[/caption] Top Pops were my favourite chips to munch on in school, and after a long break, they have relaunched! I just hope the toy whistle gift still comes in the packet. It is easy to keep our focus on the flaws that exist in our nation, simply because they are constantly revealed. But no matter the circumstances, there are certain things that are irreplaceable in our motherland. The calmness I feel as soon as I land in Karachi, the strong odour while leaving the baggage claim area, the first bite of a delicious chicken cheese roll from Hot & Spicy, the beautifully lit up buildings, the dangerously reckless driving and lots more insignificantly significant things, make Pakistan home. Don’t take it for granted. HAPPY PAKISTAN DAY!