The demand for for paan is the same as it was since these shops opened decades ago.
The craftsman reveals how the cap, originally known as Karakuli topi, is made and its importance in our culture.
Shopkeepers and customers describe why khussas will always be a hotseller during any festive season
Rawalpindi likes to start its fast on a sweet note with this vermicelli that is fried and served in milk
It highlights the personality and work of Mohammad Ali Jinnah and the struggle for a separate country for Muslims.
Pastries remain a tea-time favourite in Rawalpindi and Tehzeeb bakery is known for their goodies
Hashtag's menu includes the Chunky Ostrich, which is a grilled ostrich burger, steaks and French fries
Most people ask for fresh cream cakes or cakes with nuts and dates
Classical music brings people close to nature, according to the renowned ghazal singer
She now treats stray animals at her home and currently has some 70 stray cats and dogs in her house
A popular dessert on occasion menus, kheer can also be eaten as 'meetha' after a regular lunch or dinner
Professional chefs give home cooks a break as they take over and prepare their Eid ul Azha meat
The artist has been making replicas of Gandharan art, a style of Buddhist visual art, since 36 years
The Urdu critic and poet talks of his favourite books and which poets he holds in high regard
Achar can be found in almost every home in India and Pakistan
People of Rawalpindi are turning towards food-based drinks to cool off in the summer
The round, yellow dessert is made from gram flour, oil, sugar, cardamom, saffron, nuts, all of which are mixed together
He says that the younger generation wants short cuts when calligraphy and photography require time and patience
Small factories and workshops start making vermicelli in day and night shifts the last 10 days of Ramazan
The RAC resident director talks about what's on her bookshelf these days