In between the tango with the mango, there are also countless dishes and desserts prepared with mangoes. Milkshakes are made in almost every household. But a lot more can be prepared using mangoes, any mango for that matter, as the base. They are especially popular with those who prefer not to wrestle with a juicy mango.

Halima Sarfaraz also waits for the mango season like her clients, as she is known for creating mango-based desserts in her kitchen. Halima runs a home-catering business called Dining Room by HS. Mostly, she caters high tea events for corporate clients and birthday parties. “Desserts are my specialty and, around this time of year, the demand for mango desserts increases,” she tells Eos.

Last year, Halima’s Mango Salsa Nachos and Mango Colada Mousse won the top prize at a culinary contest, the Mango Tango Gala. Halima nearly skipped the competition because catering orders kept her busy during mango season. “But I did [enter the competition] somehow and won,” she says with a smile. “The winning amount was even sweeter than the mangoes I used in my recipes,” she adds, while breaking into a laugh.

As mango season reaches its peak, home chef Halima Sarfaraz shares the story behind her culinary journey and two prize-winning recipes

Halima reveals that she did not know how to cook when she got married. She was 19 at the time and had recently completed her A-Levels. It all changed with marriage and children, she says. She started to learn cooking after the birth of her first child. A second child soon followed, giving her plenty of practice in the kitchen.

By the time her third child arrived, 12 years after the first, she had become an accomplished cook and was taking catering orders. “Today, my 10-year-old daughter has developed a love for cooking by watching me in the kitchen. My boys, too, help me with the catering business,” she shares with pride.

Halima says that her love for presentation was also a factor in her journey from hobby cook to entrepreneur. “I wanted to make food so colourful and attractive that my children would be excited to eat it,” says Halima. Her popular acrylic dessert boxes are a result of that.

Halima shares the two recipes — for the Mango Salsa Nachos and Mango Colada Mousse — that won her the competition. “But I will leave it to you to decide how you want to present them,” she adds.

Mango Salsa Nachos

You will need one large ripe mango, which is peeled and finely diced, half a cup (120ml) of finely diced red bell pepper, one-third cup of finely chopped red onion, one-fourth cup of finely chopped cilantro, one small seeded and minced jalapeno (optional), two tablespoons of lemon juice and one-fourth teaspoon of salt (or to taste).

Combine all the salsa ingredients in a bowl. Open a packet of store-bought taco chips and spread them out in an open dish or tray. Pour the mango salsa over the taco chips to ensure each chip has enough salad coating to munch the nacho crunch.

Mango Colada Mousse

For the base, you need one cup (240ml) of fresh mango purée, three tablespoons of pineapple juice, 1.5 teaspoon of powdered gelatine or agar agar powder, and three tablespoons of warm water to bloom the gelatine. Then add two cups of hot water to it.

Alternatively, you can use ready-made mango or banana jelly instead of preparing your own. You also require one cup of heavy whipping cream, half a cup of fresh thick coconut cream and four to five tablespoons of powdered sugar along with shredded coconut and mango chunks to garnish.

Pour the dessert into individual glasses or one large serving dish. The jelly is to form the base at the bottom of the dish or glass. Let it cool till it sets.

Blend the mango chunks with one tablespoon of water and the juice of half a lemon until smooth.

In a separate bowl, beat the whipping cream till soft peaks form. Fold in the mango purée and coconut cream. Add the pineapple juice and sugar. Pour this mixture over your already set jelly and garnish with the shredded coconut and mango chunks. Chill before serving.

Originally published in Dawn, EOS, July 5th, 2026

I’d heard about Sukhumvit a while ago — back when it was a supper club operating out of the owner’s apartment — and always wanted to try it out. When I learned that it was now a restaurant, I knew I had to visit.

I went with the intention of trying everything — or almost everything — on their limited menu. I don’t know when this facet of my personality developed, but I no longer want a lot of choices at a restaurant. I want to go somewhere and for them to do a few dishes, and do them well, not offer me everything under the moon and serve something mediocre.

That wasn’t a problem at Sukhumvit. Their menu features two soups, one salad, one starter and then powers into the mains — one stir fry, krapao, two curries, one noodle and two seafood options.

The food comes in variations — single serving or servings for two — but if you’re in the mood to try stuff out, I’d recommend getting single servings and ordering more things.

After a failed first attempt because we found out the food ran out by the time we arrived for our 10pm reservation, we tried again a few days later and arrived to a thankfully empty restaurant.

Warm woods, warm lighting, and colourful lanterns decorate the small restaurant in Phase-VIII. It doesn’t try to be pretentious and stuffy — instead, with its dark green walls and wood interiors, it’s created a cozy space.

The seating is primarily two-person tables scattered around the restaurant that can be pushed together for larger parties, and one much larger table that’s apparently from the restaurant’s supper club days.

Sukhumvit operates on a reservation-only time-slot basis — 7pm to 8:30pm, 8:30pm to 10pm and 10pm to 11:30pm — from Wednesday to Sunday. While I understand why there are time slots, I don’t much care for them. You’re given a one-and-a-half-hour slot, which I don’t think is enough time, especially given that Pakistanis linger over their meals. We went over our time slot but to the restaurant’s credit, they said absolutely nothing to us. However, knowing there was a group waiting had us scarfing down our dessert in a bid to vacate the table. Perhaps that’s on us, but I feel like two-hour slots might work better.

We started off with soup, despite it not being soup season, but I was so glad we did. We ordered the Tom Yum Goong, described as a hot and sour prawn soup with lemongrass, galangal, kaffir lime leaves, Thai red chilli, mushrooms and lime, and were served a complimentary Tom Kha Gai soup — described as a creamy coconut chicken soup infused with galangal, lemongrass, Thai red chilli, mushrooms and lime. Each soup was for Rs1,200 and was easily enough for two people.

The Tom Yum Goong was packed with flavour, which is right up my alley. I’m not usually one for more subtle flavours — I love a dish that packs a punch, and that’s what this soup was. It was spicy, rich and lemony, and I loved it even though I don’t even like seafood.

The second soup, the Tom Kha Gai was lighter and smoother, thanks in large part to the coconut milk. It was slightly sweeter and less intense than the Tom Yum Goong, but still flavourful. My friends enjoyed this one more.

Next was the Papaya Salad or Som Tum — a shredded green papaya tossed with lime, chilli, tomato, long beans and peanuts. I liked this, and it was a good papaya salad, but it wasn’t a star like the soup was for me. For Rs900, I think it was pretty decent.

Our mains came all together, and we were at once spoiled for choice. I’ll start off with my favourite, the Chicken Krapao or Pak Krapao Gai. Minced chicken, stir fried with garlic, chilli and Thai basil, and topped with a delightfully crispy fried egg — what’s not to love? According to my friends, this was one of the most authentic versions of Krapao they’d had outside of Thailand.

A single serving of the Krapao was for Rs1,800.

A close second was the Stir Fried Beef or Neua Pad Nam Man Hoi — beef stir-fried in oyster sauce with carrots, beans and onions. This was my friends’ favourite. It had a heavier, richer taste compared to the Krapao’s more herby flavours, but was as delicious. I especially enjoyed how tender the beef was because there’s nothing worse than chewy meat.

The dish was packed with garlic, yet it wasn’t overpowering. A single serving of Stir Fried Beef was for Rs2,000.

When choosing between the curries, my thought process was simple — a curry is a curry is a curry. My friends waxed rhapsodic about Sukhumvit’s Green Curry. To hear them describe it, it was unlike the thick curries you usually get in Karachi, and was very flavourful. Again, they used their favourite word — authentic™.

We decided to go with the Red Curry or Gaeng Daeng Gai so they could judge whether it was as authentic™ as its green counterpart. Their conclusion was that the green curry was in fact better.

With my first bite of the curry the words “a curry is a curry” resounded in my head and I moved on to more interesting fare. But soon I was back, spooning more of the curry onto my plate. It was light, flavourful and a little nostalgic. When most of us think of Thai food, a red or green curry comes to mind, and I was actually quite glad we ordered it. Apologies red curry, I didn’t realise your game.

Both curries at Sukhumvit cost Rs1,800.

Next was the Pad Thai, which I thought was just okay. On the drier side, the noodles were topped with shrimp, very well-seasoned tofu, bean sprouts and peanuts. This isn’t me saying it was a bad dish — it just wasn’t my favourite.

In general, I preferred the dishes at Sukhumvit that aren’t on everyone else’s menus. A single serving of the Pad Thai was for Rs1,800.

Last came the Tamarind Fish or Pla Ma Kham, which was fish in a spicy, tangy, sweet tamarind sauce. Once again, I am not a seafood person, but I did try some to give it a shot. Don’t ask me what fish it was because I can’t tell the difference.

The consensus at the table was that the tamarind sauce was nice, and gave the dish a bit of a kick, but had it come with a less generous helping of sauce, you would have been able to taste the flavour of the fish better. The fish cost Rs2,000 for a single serving of three pieces.

To cap off our incredibly over-the-top meal, we ordered Mango Sticky Rice, which was perfect. Creamy and topped with what I believe were toasted seeds, and mint leaves, this was exactly what we needed after all that food. The Mango Sticky Rice isn’t on the printed menu at the restaurant but is on their online menu and costs Rs1,300.

In terms of value for money, I think Sukhumvit does a great job balancing prices with high quality ingredients. It’s not the cheapest place out there, but nor is it the most overpriced.

We over-ordered in our quest to try everything and so our bill was a little over Rs5,000 per head for three people. All the prices I’ve mentioned are exclusive of tax. Most people aren’t going to go order the entire menu, so safe to say, their bill will not be as high as ours.

Do I think Sukhumvit is perfect? No, no restaurant is and certainly not in its first couple of months. Do I think it has great potential? Yes, absolutely.

In my opinion, what works best at Sukhumvit are the dishes no one else is doing well. Great soups, great meat-based mains and a lovely dessert at the end.

Chicken Parmesan Spaghetti Ingredients

-K&N’s Haray Bharay Nuggets (15-16 nuggets)

-Olive Oil (¼ cup)

-Garlic (1 tsp; finely chopped)

-Onion (½ cup; finely chopped)

-Canned Tomatoes (½ cup)

-Salt to taste

-Sugar (1 tsp)

-Black Pepper Powder (1 tsp)

-White Pepper Powder (½ tsp)

-Dried Basil (½ tsp)

-Oregano (½ tsp)

-Spaghetti (2 cups; boiled)

-Mozzarella Cheese (½ cup; grated)

-Parmesan Cheese (½ cup; grated)

Method

1. Heat oil, saute garlic and onion. Add canned tomatoes, salt, sugar, black pepper, white pepper, dried basil and oregano. Mix and add spaghetti.

2. Fry K&N’s Haray Bharay Nuggets as per instructions on pack, cut into half, and mix in spaghetti.

3. Transfer to baking dish and generously sprinkle mozzarella cheese and parmesan cheese. Bake at 180°C for 10 minutes or until cheese melts.

4. Garnish with fresh coriander and serve.

This content is produced in paid partnership with K&N’s.

But pizzas are a different story.

The city has POMO and Redbrick Pizzeria for authentic wood-fired Neapolitan pizzas, a style known for using fresh tomatoes in their sauce and having a crispy, airy, charred crust; Famous O’s for the authentic New York slice that is thinner and foldable with a more seasoned tomato sauce; Xander’s for the brick-oven pizzas; and Venti, which draws on both New York and Neapolitan techniques, is now also making a comeback. And then, of course, there are the localised Karachi-style pizzas that are known for their deep pan crusts and heavy toppings.

But what happens when a new pizza place opens in a city that has plenty to choose from?

In a city that already has Neapolitan, New York and everything in between, what does a new pizza place need to do to stand out?

Enter Braci.

This is a small space which, when stretched out to the max, only accommodates five tables, two of which are two seaters and confined to the wall. What makes up for the limited space is the vibe. There is a brick wall, a bold orange-framed mirror to reflect the brand colours, a photo wall that carries barely visible polaroid photos and a small kitchen space that lets you see how your order is being prepared.

When you enter Braci, you think it is going to one of those places that focus on doing just one thing right and might have five to six offerings in total on the menu. But their menu is fairly extensive. There is, of course, pizza (eight flavours in total and Neapolitan style) but then they also have pasta (though these were unavailable the second time I went) and dessert, including eclairs and tiramisu.

As you read through the menu, you find the familiar margherita, pepperoni and ‘hot honey’ (a flavour that has taken over nearly every pizza menu in Karachi). It also has a flavour called ‘The Firecracker’, which — according to co-owner Saif Brohi — has “a desi taste.”

As we settle into our seats, my friend and I decide to order “everything on the menu” — a decision that makes me think I choose my friends well.

We order margherita, pepperoni and hot honey (half and half); we also get the Italian, which has chicken breast and spinach over marinara; and the ‘Showstopper’, which has roast beef, rocket, balsamic glaze and stracciatella cheese (half and half). Also, a full pie topped with mushroom, pesto and ricotta.

Someone decides to also add an order of pesto gnocchi to the mix and, of course, two chilled glasses of lemon and peach iced teas.

The pizzas come one after another instead of all at once. It gives us time to really appreciate each flavour. We start off with margherita and pepperoni, my friend and I each taking a slice, biting into it and, after a small pause, doing a respectful nod of approval in unison. The cheese, the crust and the sauce are exactly where they should be at. We decide to drizzle some hot honey over the pepperoni and take another bite — it holds up.

As more flavours gather around the table, we start reaching for different pies. The mushroom and pesto slice gets an audible “whoa”, with an appreciation for its punchy pesto resounding on the table. The Italian, which has spinach and grilled chicken, doesn’t impress. As time goes on, we start to feel a bit lukewarm about the margherita too but, admittedly, it now also has gone cold.

The pesto gnocchi is the least liked thing on the table, with the pasta being a bit dense and its presentation a bit gloopy.

The slice of the ‘Showstopper’ emerges as the clear winner. The salty roast beef and the soft stracciatella cheese complement the airy crust, while the rocket leaves and balsamic glaze offer a sweet sharpness. On my second visit to Braci, with a different group of friends, the Showstopper gets chosen as the best flavour again.

In a city that is not hungry to find new pizzas because there already exists a list of options, doing a good margherita, albeit appreciated, is not enough. What you need is a showstopper and, from the looks of it Braci, has got it.

Originally published in Dawn, June 21st, 2026

“I am a third-generation Uzbek living in Pakistan. My grandfather moved to Pakistan before Partition. His ancestral home is in Ozgen Valley, Samarkand, whereas my grandmother’s is Bukhara. My father and I were born here in Pakistan,” said the 30-something-year-old owner of Samarkand, a new authentic Uzbek restaurant in Islamabad’s Blue Area.

“During Covid, when anxiety levels were very high, there wasn’t much to do except invite friends over for Uzbek food, movies and games to kill time,” he said. “One day, my mother put her foot down and said, ‘I can’t be in the kitchen all day cooking food for your friends, so this needs to stop.’ Her food had become so popular, that one of my friends suggested to start charging and he would pay and thus a cloud kitchen was launched,” he explained.

In the past six years, Ozgen’s business degree from Regent’s University London came in handy and with a smart marketing strategy and planning in place, the demand for takeaway increased multifold and catering for small dinner parties of 30 to 35 people became a regular feature. “Uzbek food is different from Pakistani cuisine plus it’s not spicy, so I focused mostly on expats, diplomats and staff at foreign NGOs, serving them plov, muntus and samsus mostly,” he explained.

Confident in his regular clientele, it was time for the transition from cloud kitchen to a full working kitchen as he wanted his customers to be served in a nice sit-down setting, with ceramic plates and a soothing environment instead of in plastic delivery boxes arriving via motorbikes.

Partnering with his aunt, who once ran a Central Asian joint by the name of Khiva in Islamabad, Ozgen launched Samarkand on the mezzanine floor of Hotel Viridi. “I am neither a foodie nor a chef.  It was my mother behind the burners running the cloud kitchen and now my Khala as head chef at this restaurant,” he laughed.

Samarkand can accommodate over 30 guests at a time and in the coming months, the rooftop will be able to seat an additional 50. Surprisingly, the interior of the restaurant did not reflect Uzbek culture save for a few terracotta wall hangings.

“I have only been to Uzbekistan once in my life. I wanted the place to look modern, not the typical red-carpet flooring, wood emblazoned walls and multi-coloured chandeliers with dim lights,” Ozgen said.

The menu at Samarkand is simple and limited. There are three starters — Sui Kash, Zangza and Samsu — and for mains two kinds of Plov, Samarkand Plov and Bukhara Plov, Laghman, of course, and the quintessential Suman and Mantu. Most of the main courses have options to choose between chicken, beef, mutton and even pumpkin and beetroot for vegetarians.

The Uzbek Kebab Kerhai is still in the teething stage, whereas the Chuchvara and Baqla Jon Qatiq are last on the list. For foodies with a sweet tooth, the news is not good as desserts are still a work in progress.

Ozgen oozes confidence on the success of the restaurant as it has hardly been a week and he has had three full houses already. “Foreigners who I have been catering to for the last five years are now enjoying their meals in the restaurant. Since opening, my customers have mostly been expats, including a large number from Central Asian countries, not just Uzbeks but Azerbaijanis, Russians and Tajiks. The takeaway business is also picking up since the place is in the city centre and surrounded by business hubs,” he said.

I opted for the mutton samsu as a starter and the zangza was served as an amuse-bouche. The samsu, shaped in a traditional triangle dough brushed with egg yolk, stuffed with morsels of mutton and a generous dose of diced onions, garnished with sesame seeds and baked till golden brown, was served fresh out of the oven. A hint of coarsely ground cumin also hit the palate on the very first bite.  The dough was buttery and crusty on the outside whereas the meat was a bit bland but the herbs balanced it well.

There were six in a plate, accompanied by a red chutney dip. Samsu is best eaten hot as the taste changes as the bun lies on the plate for a while.

The zangza was a simple golden fried dough in the shape of a nest. It was extremely crunchy, with long salty logs intricately rolled before being fried.  “Uzbeks usually serve zangza with a dip made from yoghurt or herbs. Many people just dip these dough wisps while having a hot cup of tea,” explained Ozgen as we competed for the sound of the crunch.

It was then time to dig into the main course. The first item to try was the Samarkand Plov, the flagship dish of the eatery, served in a beautiful blue patterned clay plate. The presentation alone was lip-smacking.

A beautifully layered rather than mixed bed of rice topped with julienne-cut yellow carrots, garbanzo beans, al dente raisins, translucent sautéed onions, herbs, steamed green chilies and, the feather in the dish’s cap, the shank of mutton sitting pretty right on the top of the heap. It seemed the work of a master craftsman.

The golden-brown long grain rice accompanied by an assembly of condiments mixed with the melting mutton was the perfect recipe for a food coma. Every ingredient in that plate reflected its own individuality. The balance between salty and sweet, the residue of the meat juices and the complementary note of the mutton shank made the Samarkand Plov a must-have. The serving was good enough for two whereas the dish is served for one person.

The second recommended dish was Laghman. From a presentation point of view, the dish was a low scorer but when put to taste, Laghman provided an adrenaline rush of sustenance to the body. Hand-pulled chewy noodles came in a separate plate whereas the rich tomato-based meat and vegetable stir fry broth was served in a bowl.

The dish was a perfect marriage between a soup and a rich pasta with meat mixed in with onions, garlic, bell peppers, tomatoes and even potatoes with the smell of cumin, coriander and fresh herbs wafting in the air.

The server came in handy to assemble the plate for me, portioning the cooked noodles first and then pouring on the thick, savoury vegetable and meat stew on top. The noodles were velvety and springy, as if well oiled, tangling around the veggies.

It was then time for the mantu — I saved the best for the last. Islamabad has this new craze for dumplings. They come with different names, shapes, tastes and sizes. Call them what you want — gyoza, mantu, momos, dim sum or simply dumplings — the choice still narrows down with two options, fried or steamed, irrespective of the filling.

Mine were steamed and piping hot, melting in my mouth in nanoseconds. Immediately after sinking my teeth into one, I reached for seconds. Succulent ground beef enclosed in a juicy, soft flour wrapper and steamed to perfection — it was simply a master stroke.

Although the mantu was supposed to be the finale of the evening, on Ozgen’s insistence I tried another dumpling dish called chuchvara, another form of dumplings but much richer in taste. The dumplings were swimming in bowl of yoghurt and, unlike the mantus, they were bite-sized. The chuchvara were neither steamed nor fried — they were boiled in rich aromatic broth, Ozgen explained with his eyes fixed on me to lock in my impression after the first bite.

The square-shaped dumplings with lamb filling looked like miniature envelopes with a dainty ear and paired well with the generous dollop of yoghurt.

Ozgen promises not only to increase the seating capacity of his restaurant but also the items on the menu as per the response, which he says has been very promising. However, to my mind, what he needs to remember is that Pakistanis’ tastebuds crave sweet treats and we can only call it a night once our sweet craving is fulfilled!

While one can find all kinds of momos on the trendy food streets of Nazimabad, Karachi, it’s absent from the rest of the country’s foodscape, which is particularly surprising, given the craze for Korean bao [steamed buns] a couple of years ago. Momos, with their spicy fillings and chatpatta sauces, seem like bao’s natural heir, the next food obsession waiting in the wings.

Legend has it that the Nepali princess Bhrikuti introduced momos from Tibet to the country in the seventh century, alongside the spread of Buddhism. However, other food historians argue that this is unlikely, given that it is believed that dumplings were originally created in China and spread to Central Asia via the Mongols in the 13th century.

What is more likely is that merchants from the Newar community, a millennia-old ethnic group from Kathmandu Valley, came across the dish on their months-long trading trips to Tibet and brought the recipe for the dumplings back home.

From Tibetan trade routes to the bustling streets of Kathmandu, the humble momo has travelled across borders and generations…

The Nepali, of course, added their own local twists: their version of momos are spicier, while the original was only seasoned with salt. Nepali momos are also served with chatpata sauces. As the Nepali diaspora has grown, so has the popularity of momos, not only in the Subcontinent but also in the West.

Chicken Momos

Traditional momos are made with a fatty meat — either minced chicken or lamb — but feel free to experiment with the fillings, such as shrimp or a vegetarian one. If not immediately steaming, store the raw dumplings in an air-tight container in the freezer for two to three days. The dumplings can be pan-fried or deep-fried, after steaming for a crispier shell.

Momo

For the dough

2 cups flour

½ teaspoon salt

Water, as needed

For the filling

½ kg chicken or lamb

1 cup cabbage, finely chopped

1 cup onion, finely diced

2-3 small green chilies sliced

2 tablespoons ginger-garlic paste

1 teaspoon (or to taste) salt

1 teaspoon black pepper

1 teaspoon ground coriander seeds

½ teaspoon ground cumin seeds

1-2 teaspoons cilantro, chopped

1 green onion (for garnishing)

Cooking oil, as needed

Tomato chutney

7 tomatoes

4 whole dried red chillies (halve to make less spicy)

½ teaspoon rai [mustard] seeds

½ teaspoon kalonji [nigella] seeds

½ teaspoon salt

3 cloves garlic

Method

1. Make the momo dough shell. Sift flour and salt into a flat pan. Mix together. Add water a little at a time and rub the flour until a crumbly texture forms. Continue adding water and kneading the mixture until a dough forms. Shape the dough into a ball.

2. Flatten the ball and stretch the dough out. Press the dough and then fold it. Knead the dough a few times before rolling again into a ball. Place in a bowl and cover with clingfilm or a lid. Set aside in the fridge.

3. Make the filling. Heat oil in a pan. Sauté the ginger-garlic paste, cumin seeds and green chilies. Add the chopped onions and sauté until lightly browned. Add the spices and stir well. Add the cabbage and continue stirring. Add the minced chicken or lamb. Stir. Cook on medium heat until done. Add the chopped coriander on top and fold it into the filling. Set aside.

4. Grease a flat surface or a large flat pan with oil and sprinkle with flour. Take out the dough and break off a fistful of it and flatten it into a thin, flat disc. Repeat this step until all the dough is gone.

5. Spoon filling into the centre of each of the dough discs, leaving some space from the edge. Fold the shell in half and make sure the filling is completely covered. Pinch the edges together all along the side to ensure the dough shell is sealed. Pull the edges and bend to shape into a crescent if desired. Pinch along the sides of the crescent at intervals of roughly half a finger’s width to give a folded effect.

6. Steam the momos with water or soup (steaming with soup adds more flavour). Heat the water or soup in a pot. Place the steamer on top and put the momos an inch apart on it. Cover with a lid. Cook for 10 to 15 minutes or until done. Pan or deep fry the momos, if desired. Put on a plate and garnish with chopped green onions.

7. Make the tomato chutney. Grill the tomatoes — roast on each side for a couple of minutes. Mash the tomatoes with the back of a spoon. Transfer them to a saucepan and cook over low heat with half a cup of water for 10 minutes.

8. Roast the chillies and the spices on a tawa (griddle pan). Grind them with a mortar and pestle. Chop the garlic. Blend the cooked tomatoes with the remaining ingredients. Spoon out in a sauce bowl.

9. Serve the momos hot with the tomato chutney, chilli garlic sauce and a lemon wedge.

Originally published in Dawn, EOS, May 24th, 2026

Bologna Slices Sandwich Ingredients

-K&N’s Bologna Slices (16-18 slices)

-Oil (1 tbsp)

-Cheddar cheese slice in white (8)

-Prepared egg mixture as required

-Bread slices (8)

-Iceberg lettuce (4)

-Tomato slices (12)

-Cucumber slices (12)

-Cheddar cheese slice in orange (8)

-Sandwich sauce as required

Method

1. Thaw K&N’s Bologna Slices as per instruction on pack.

2. Heat oil in a pan and place two white cheddar cheese slices.

3. Pour egg mixture and place two bread slices on top of egg mixture.

4. Cook for 1-2 minutes or until it’s done. Now flip it over and fold the sides of egg inwards making a rectangle shape.

5. Place 3 K&N’s Bologna Slices on egg. Put iceberg lettuce, tomato slices, cucumber slices and orange cheddar cheese slice.

6. Fold rectangular sandwich making a square shape. Cut sandwich into two pieces and serve with sandwich sauce.

Sandwich Sauce Ingredients

-Mayonnaise (1 cup)

-Mustard paste (2 tbsp)

-Sweet chilli sauce (2 tbsp)

-Black pepper powder (1 tsp)

-Salt (½ tsp)

-Onion powder (1 tsp)

Method

Add all the ingredients in a bowl; mix well and set aside.

Egg Mixture Ingredients

-Eggs (4)

-Tomatoes (¼ cup; chopped)

-Green onion (¼ cup; chopped)

-Black olives (2 tbsp; chopped)

-Black pepper powder (1 tsp)

-Oregano (1 tsp)

-Salt (1 tsp / or as required)

Method

In a bowl beat eggs; add tomatoes, green onion, black olives, black pepper, oregano and salt. Mix well and set aside.

This content is produced in paid partnership with K&N’s.

Banchan, a restaurant that quietly opened right next to BBQ Tonight — another beloved eatery in the city — changed all of that.

Banchan

When it started to offer Korean BBQ on its menu, it did so without fanfare. People discovered it by “stumbling upon” it. For a long time, people did not even post it on their Instagram. Then word spread fast — and suddenly Banchan was running on back-to-back reservations. You could not even go on a random Tuesday and find a table. It was packed like every day was a weekend.

At its core, it offered a live meat-grilling experience. If a hotpot lets you cook ingredients in a bubbling broth at your own table, Korean BBQ lets you cook marinated meat over a grill — also at your table.

For years, live East Asian BBQ in Karachi was a novelty that couldn’t hold its audience. The question used to be: why would I pay to cook my own food? Nobody’s asking that anymore

What makes it exciting is all the side dishes that accompany it — known as banchan in Korean cuisine. You get pickled radish, kimchi, a dipping sauce and a host of other pickled vegetables that brighten up your table because the fermentation process sharpens their colour.

When Banchan did Korean BBQ, it really worked on helping people understand what it was offering, unlike the restaurants that had tried and failed before it. So, it did not just draw the curious diner who had watched a K-drama but also those who like to have good food in Karachi.

The social media posts on their page remained minimal but they trained their servers to almost be intuitive with their service. You could do the barbecue yourself if you wanted, but the servers knew when to step in — and they cooked the meat exactly right, every time.

And just as the meat would start to grill, the sides would fly out from the kitchen effortlessly, covering your entire table — so there was just enough room to eat. Conversation could wait.

A big thing in our city is trust. Can diners count on a place to deliver the same food experience over several visits? For Banchan, consistency never seemed to be in question.

And now that the city had warmed up to the idea of live East Asian BBQ, it was inevitable that another place would follow.

Kaorou

That place was KaoRou.

KaoRou is a restaurant that opened on Khayaban-i-Nishat in DHA Phase VI. It offers live BBQ and a variety of pickled sides to go with it.

The difference? KaoRou’s take is inspired from North Chinese cuisine rather than Korean.

The marination of the meat and the sides is where you can spot a variance. In the North Chinese take, the marinade leans towards cumin-heavy savoury notes, while in Korean BBQ, the meat tends to be sweet-savoury. The sides in Korean BBQ are numerous and included in the meat order but, in North Chinese BBQ, they have to be ordered separately.

KaoRou is also designed to be more spacious, so it never gives off the “packed” feeling that Banchan does. It spans two floors, offers private dining rooms and features a “dipping sauce” station that lets you assemble your own customised sauce to go with your BBQ order. The station consists of many medium-sized golden bowls, which contain ingredients such as peanut sauce, chilli oil, oyster sauce, green onions, sesame seeds, minced garlic and more that you can add to a small container, in whatever quantities you like, to make your own sauce.

While Banchan has become a trusted fixture that people readily recommend to visitors, KaoRou is yet to earn that same trust.

But one thing is for certain — the concept of live BBQ is no longer seen as a sham. There are fewer murmurs of “Why would I pay to cook my own food?” and a greater excitement for trying things that seem unfamiliar.

Banchan’s appetisers — corn tempura among them — have converted even the most sceptical diner. Similarly, KaoRou’s cheesy corn, pickled eggplants, boiled peanuts and pickled garlic have found their own following.

When it comes to dessert, Banchan has kept the menu familiar, with tiramisu and chocolate mousse. KaoRou’s dessert menu ventures into a chilled fruit and sago pudding that goes much better with the meat heavy dinner.

It seems like the initial reluctance to live BBQ has paved the way for the concept to exist in a more refined format — where it meets customers’ expectations of quality of food and a dining experience but without compromising authenticity.

People are no longer lamenting, “Oh no, another live BBQ place in Karachi.” They are finally thinking: What’s next?

Originally published in Dawn, EOS, May 10th, 2026

Pepperoni Pizza Ingredients

-K&N’s Pepperoni Slices - 30-35 slices

-Pizza crust (1)

-Pizza sauce (½ cup)

-Cheddar cheese (1 cup)

-Onion (¼ cup; diced)

-Mozzarella cheese as required

-Black olives (¼ cup; sliced)

-Oregano (¼ tsp)

-Crushed red chilli as required

Method

1. Thaw K&N’s Pepperoni Slices as per instructions on pack and set aside.

2. Place pizza crust in baking pan and spread pizza sauce. Add cheddar cheese, Pepperoni Slices, onion, more cheddar cheese, mozzarella cheese, black olives, oregano and crushed red chilli.

3. Bake at 180°C for 15 minutes.

4. Dish out and serve warm.

This content is produced in paid partnership with K&N’s.

Sausage and Bean Soup Ingredients

-K&N’s Frankfurter Sausage (8 sausages)

-K&N’s Stok (2 cubes)

-Olive oil (2 tbsp)

-Garlic (1 tbsp; finely chopped)

-Carrot (1 cup; diced)

-Onion (½ cup; diced)

-Celery Stalk (½ cup; diced)

-Salt to taste

-Black Pepper Powder to taste

-Red Beans (1 ½ cup; boiled)

-Tomato Paste (½ cup)

-Mix Herbs (1 tbsp)

-Water (5 cups)

-Corn Flour (1 tbsp; mixed in water)

Method

1. Thaw K&N’s Frankfurter Sausage as per instructions on pack, cut into chunks and set aside.

2. Heat olive oil and add garlic, carrots, onion, celery, salt, black pepper, red beans, tomato paste and herbs.

3. Add water and K&N’s Stok. Cover and cook for 10 minutes. Add Frankfurter Sausage, cover and cook for 5 minutes.

4. Add corn flour and cook till soup slightly thickens. Serve hot.

This content is produced in paid partnership with K&N’s.

Pancake Sliders Ingredients

-K&N’S Fun Nuggets (12-16 nuggets)

-Pancakes (22-24)

-Mayonnaise as required

-Ketchup as required

-Lettuce leaves as required

-Tomato slices as required

-Fried egg of 2 eggs

Method

1. Spread mayonnaise on one pancake and ketchup on the other.

2. Fry K&N’s Fun Nuggets as per instructions on pack.

3. Place a lettuce leaf, K&N’s Fun Nugget, fried egg and tomato slice on a pancake with mayonnaise.

4. Cover it with a second pancake and secure it with a food pick or wooden skewer. Pancake Sliders are ready.

5. Follow the process to make all other pancake sliders.

Fried Egg Ingredients

-Oil (1 tbsp)

-Beaten eggs (2)

-Salt for sprinkle

Method

1. In a pan heat oil and add beaten egg. Sprinkle salt on them and cook each side until fully done.

2. Cut into small rectangular pieces to be used in each pancake slider and set aside.

Pancakes Ingredients

-Milk (3 cups)

-Eggs ( 2)

-Butter (¼ cup; melted)

-Vanilla essence (1 tsp)

-All-purpose flour (2 cups)

-Baking powder (2 tsp)

-Butter for greasing

Method

1. In a bowl add milk, eggs, melted butter, vanilla essence, and mix well. Add all-purpose flour, baking powder and mix well.

2. Grease a non-stick pan with butter and add ¼ cup batter for each pancake, cook each side for 2-3 minutes. Pancakes are ready. Set aside.

This content is produced in paid partnership with K&N’s.

Lucknowi Kabab Handi Ingredients

-K&N’s Kabab Tikki (28-30 kababs)

-Ghee (3 tbsp)

-Onions (1 cup; finely chopped)

-Ginger garlic paste (1 tbsp)

-Tomato puree (1 cup)

-Coriander powder (1 tsp)

-Turmeric powder (½ tsp)

-Cumin powder (1 tsp)

-Red chilli powder (1 tsp)

-Whole spice mix (1 tsp)

-Salt (1 tsp / to taste)

-Yogurt (1 cup)

-Cream (½ cup)

-Dried fenugreek (1 tsp)

-Cardamom powder (½ tsp)

-Roasted cashew nut paste (¼ cup)

-Hot water (¼ cup)

-Degi mirch powder (1 tsp)

-Oil for frying

-Coriander for garnishing; chopped

Method

1. Fry K&N’s Kabab Tikki as per instructions on pack.

2. Melt ghee in a deep saucepan; add onions and sauté until translucent.

3. Add ginger-garlic paste to the pan and cook for a few seconds. Pour tomato puree and cook for 2-3 minutes.

4. Add coriander powder, turmeric powder, cumin powder, red chilli powder, whole spice mix, and salt. Mix well.

5. Add yogurt and cook until ghee separates. Add cream, dried fenugreek, cardamom powder, roasted cashew nut paste and cook for 2-3 minutes. Add hot water and degi mirch powder; cook for another minute. Add Kabab Tikki to the prepared curry and mix well.

6. Garnish with freshly chopped coriander leaves and serve. Lucknowi Kabab Handi is ready.

This content is produced in paid partnership with K&N’s.

There are no two opinions when it comes to coconuts being a staple and a quintessential part of every kitchen of this island country, as they are used extensively while cooking curries and making cocktails to give them a texture, flavour or creaminess. However, dosas with idli and sambar can also be qualified as runners-up in the race to win hearts and appetites here in Sri Lanka.

My first lunch on the island was at a street-side café: a masala dosa, also known as thosai, served on a banana leaf. It wasn’t much to write home about at first glance, but the first bite told a different story.

If your tastebuds are accustomed to the South Indian style of dosa, which is crispy and paper thin, this dosa was only somewhat similar. It was less crispy, spongier and even thicker when compared to the South Indian variety. In other words, it was an acquired taste.

Once the dosa batter was laid out, it was stuffed with spicy potato curry, unlike the mashed potatoes we’re used to seeing. It was paired with idli and sambar.

The idli — soft, steamed rice cakes made from fermented rice batter — was fairly bland, but the sambar was a flavour bomb in the form of a stew made from lentils, eggplant, tamarind, spices and herbs, offering a tangy, savoury tingle to the palate and performing a balancing act.

It was after a few bites that the server brought out the coconut chutney, which was definitely the showstopper. A simple coconut pulp made with green chillies, ginger, curry leaves, tamarind and coriander, served with a garnish of mustard seeds, it was incomparable to anything we eat in Pakistan. Every ingredient was making its presence felt and it was a perfect amalgamation of sweetness and tanginess with a hint of spice.

My Sri Lankan host didn’t let us order any soft drinks with the meal and instead whispered something to the server. As we were about to finish our meals, he brought out four giant coconuts with straws on the side. “These are called Thambili, and they are king coconuts,” he explained before the server took out a cleaver, sliced the hard, fibrous shell and cracked the husk.

The saccharine water inside the shell was finished up in seconds and it was then time to crack the shell open with a mallet and scoop out the white inner flesh with a spoon carved out of the shell. It was an refreshing blast of vitamins.

One item that I had listed as a must-try were hoppers, also called appam in the local dialect. To my surprise, they were a dime a dozen in every eatery, be it a fine dining establishment or a stall on the side of the road. I did not have to wait long, as my hotel was serving hoppers at breakfast at a live cooking stall.

It was a treat to watch the chef behind the stoves managing three burners at a time. I wasn’t surprised to find out that hoppers are also cooked with fermented rice flour and coconut, like many items in Sri Lankan cuisine.

After pouring the batter in a deep concave-shaped cast iron bowl, she spread the batter swiftly with a few twists and turns of her wrist, before breaking a fresh egg into the bowl with a sprinkle of salt and pepper and placing a lid on the small container.

Once the batter was crispy around the edges, the bowl-shaped hopper was dished out on the serving plate. Various condiments like coconut chutney, chilli paste, seeni (sweet caramelised onions) and a red onion sambal with lime found their respective corners on the plate to complement the hopper. It was simply divine.

I had to make two more rounds to satisfy my cravings and when the lady at the stand suggested that I try the sweet hopper too since I liked the savoury ones so much, I had to give them a go too.

On our second day in Colombo, our hunger for seafood reached new heights. After browsing various websites, getting recommendations from local taxi drivers and calling a few Sri Lankan friends, we hopped on a local train running alongside Marine Drive and ended up at a beach-side restaurant named Barracuda, sandwiched between a railway track and the Indian Ocean.

Located right next to the sandy beach, with mangroves and palm trees scattered all around, this chic place was buzzing with soothing live music. There were fairy lights dangling from trees branches, pebbled pathways leading to the billowing waves below and an ample supply of cool breeze to greet guests. Although Chinese and Thai dishes dominated the menu, Barracuda was mainly recommended to us for the seafood.

After scanning the menu thoroughly, we ended up ordering seafood platters with different combinations of prawns, crabs, lobsters, grouper, cuttlefish and other local varieties of seafood. These were prepared in a number of different ways, some were fried, others sizzled. Things were poached, curried and even steamed.

The server strongly recommended chilli crabs as an appetiser and to a resounding yes from us. The platters were enough to send anyone into a food coma. The meaty crabs soaking in curry sauce, fish marinated in tamarind and parsley, prawns wrapped up in a crispy crust and a cornucopia of chutneys and sauces all over the platter — it was all simply delectable.

No trip to Sri Lanka is complete without a visit to the tree plantations, so it was time to move away from Colombo’s hustle and bustle after two days of staying in the busy metropolis.

The saying “the most difficult roads lead to the most beautiful destinations” proved to be true when we arrived in Kandy. Surrounded by mountains, tea plantations, rain forests and garden terraces all at once, the city can be compared to our own Murree or Bhurban.

Although we had planned to spend just one day in the mountains, the two-hour drive to a tea plantation site in Nuwara Eliya made us extend our stay for another night. After an hour on the serpentine road, we decided to make a pitstop as soon as we passed by a small roadside café that grabbed our attention.

With a thatched roof perched atop a thin tree trunk frame and barn-style furniture with solid wood planks as table tops and stools, the vibes of this TripAdvisor-certified café were both tropical and rustic at the same time, perfectly complementing the Buddha quietly placed upon a pedestal. The place called for a dhaba-style treat of chai and local snacks.

Aloo bonda is a crispy deep-fried snack that pairs well with tea. Although they appear similar, this wasn’t your average pakora lookalike. The server informed us that aloo bonda is made from sweet potatoes and a blend of curry leaves, mustard seeds, ginger, finely chopped sautéed onions, cumin, green chillies and lime juice.

The mixture is shaped into small balls, dipped in batter and fried till golden brown. It was packed with herbs and flavours and we lost count of how many we ate as we sipped hot tea and swiped bondas off the plate.

The finale of our trip was a visit to the 150-year-old Damro Labookellie Estate Tea Factory in Nuwara Eliya. The view was simply breathtaking. Being the oldest tea estate in Sri Lanka, the place is always packed with visitors and tourists.

After a short tour, the guide informed us that this factory produces high-grade black tea as well as premium white tea. Since it was difficult to savour the flavours and the aromas of the two different teas from the samples offered, we were left with no choice but to buy packs of both to know the real difference.

Black tea was a hardcore affair, dark in colour and robust in flavour. White tea, meanwhile, was much sweeter with a gentler boost.

As this was the last day of our visit, we opted not to accrue additional luggage costs on the flight home and buy packets of loose tea instead of the fancy boxes offered to us at the plantation.

Ingredients

-K&N’s Combo Wings (425g)

-K&N’s Stok (1 cube)

-Olive oil (1 tbsp)

-Butter (1 tbsp)

-Water (2 cups)

-Onion (1 cup; finely chopped)

-Garlic (1 tbsp; minced)

-Mushrooms (1/2 cup; finely sliced)

-Salt to taste

-White pepper powder (½  tsp)

-Black pepper powder (½ tsp)

-Cream (1/2 cup)

-Thyme (1/2 tsp; dried)

Method

1. Prepare K&N’s Combo Wings as per instructions on pack.

2. In a pan heat olive oil, add butter, garlic and cook for a minute. Add onion and cook for another minute.

3. Add mushrooms and fry until golden-brown.

4. Add water and K&N’s Stok. Season it with salt, white pepper powder, black pepper powder and thyme.

5. Add cream and let simmer for 4 to 5 minutes.

6. Add K&N’s Combo Wings in the gravy; mix well and set aside.

Garlic Rice Ingredients

-Olive oil (2 tbsp)

-Garlic (1 tbsp; minced)

-Rice (2 cups; boiled)

-Black pepper powder (1 tsp)

-Soy sauce (1 tbsp)

-Salt to taste

Method

1. In a pan, add olive oil; add garlic and sauté until golden brown.

2. Add boiled rice and mix it well.

3. Add black pepper powder, soy sauce and salt; cover and let simmer for 5 to 6 minutes.

4. Your rice is ready; serve with mushroom gravy and enjoy.

This content is produced in paid partnership with K&N’s.

Ingredients

-K&N’s Kafta Kabab (10-12 kababs)

-Noodles (1 pack; boiled)

-Oil (2 tsp)

-Garlic (1 tsp; freshly chopped)

-Thai chilli sauce (1 tbsp)

-Soy sauce (1 tbsp)

-Brown sugar (1 tbsp)

-Lemon juice (1 tbsp)

-Carrot (½ cup; julienned)

-Red bell pepper (½ cup; julienned)

-Yellow bell pepper (½ cup; julienned)

-Peanuts as required; roasted & chopped

-Spring onion as required

Method

1. Prepare K&N’s Kafta Kabab as per instructions on pack.

2. In a pan add water, oil, salt and bring to a boil.

3. Add noodles and let it cook. When done, drain and set aside.

4. Heat olive oil in a pan, add garlic, Thai chilli sauce, soy sauce, brown sugar and lemon juice; stir fry for a minute.

5. Add carrots, red bell pepper and yellow bell pepper in mixture and let simmer for 4 to 5 minutes.

6. Add noodles and mix well.

7. Add K&N’s Kafta Kabab and cook for 3 to 4 minutes.

8. Garnish with roasted peanuts, spring onion and it’s ready to serve.

Thai Chilli Sauce Ingredients

-Olive oil (4 tbsp)

-Garlic (2 tsp; chopped)

-Ketchup (1 cup)

-Sugar (1 tsp)

-Salt to taste

-Vinegar (2 tbsp)

-Red chilli flakes (1 tbsp)

-Red chilli powder (2 tsp)

Method

1. In a pan add oil and sauté garlic.

2. Add ketchup, sugar, salt, vinegar, red chilli flakes, red chilli powder and cook until sauce thickens.

3. Your sauce is ready and can be stored up to 7 days in refrigerator.

This content is produced in paid partnership with K&N’s.

Naturally, Pakistan’s fastest-paced city and beating heart has perfected the dish to an art form. Everyone agrees, Karachi has the best rolls in the country.

But where are the best rolls in Karachi, you can ask three people that question and get four answers.

That’s exactly what I did. I went around asking everyone at Dawn.com what their go to roll place was and tried the most popular ones — with help from my colleague Wajid — to definitively crown the King of Rolls.

Notes on methodology:

We tried chicken chutney rolls from five places, all delivered to our office on the same day at roughly around the same time.

To make sure all the entries had an even playing field, we let them sit for a little and cool down to offset any advantage one may have had because it got to us faster.

We also didn’t use any extra condiments, so the ratings are based on the rolls themselves. The rating are averages of my own scores and those given by Wajid.

Hot N Spicy — II Chundrigar Road

Starting off close to home — or rather, close to work — we had Hot N Spicy, a chain of restaurants so synonymous with Karachi’s roll scene that they represent it in Islamabad.

The Rs459 roll — the most expensive by far — came in a nice paper bag and had a packet with all the different flavours and options listed — presumably for the kitchen to mark, which they hadn’t. It also had an extra container of chutney, which was a nice touch.

The packaging was about all that was premium about it though, as the roll itself lacked flavour — unless, of course, you count the onions. There was also enough oil in there to invite a US political intervention.

Not the worst roll on the list, but I wouldn’t order it again, especially not at its current price.

Red Apple — Atrium Mall, Saddar

I hadn’t actually tried this one before we ran this experiment — much to the surprise of my coworkers — so I didn’t know what to expect.

The roll came in a red bag with the store’s branding. It was wrapped in grease paper for an oil-free eating experience. At Rs370, it was right in the middle of our price range too.

I was very pleasantly surprised to find the chicken was juicy, with a smoky flavour. The chutney was also tasteful and not overpowering.

It was a good roll, one I can definitely see myself ordering to work for a quick lunch on a busy day.

Eaton — SMCHS

Eaton wouldn’t let us order just one roll on Foodpanda and perhaps for good reason, because we ended up ordering two, one of which had a hair in it.

Wajid just refused to eat after that and even I took a single bite to maintain some level of fairness. The chicken tasted undercooked and the sauce was largely non-existent.

Since we got two rolls for Rs650, the individual price of Rs325 per roll makes this the most affordable option, but I wouldn’t eat here again even if they paid me to.

Silver Spoon — Tariq Road

At Rs330, Silver Spoon was the cheapest option that wasn’t simultaneously a biohazard and boy, did it pack a serious bang for its buck.

The flavour of the chicken in the roll maybe wasn’t as strong as the one in Red Apple’s, but the chutney did enough heavy lifting for Silver Spoon to gain a thin margin over its competition.

Keeping aside any biases I may have from fact that I grew up eating rolls from here and so did my parents, it was probably the best item on the list if we factor in all the moving parts and the price.

Das Numberi — Seaview

The newest of all the contenders, Das Numberi has amassed a serious following in the relatively short time it has been in business and their roll can attest to why.

Priced at Rs390 and packed in striking yellow paper, the first bite packed a burst of flavour. The chicken was soft, the chutney tasted like it belonged on a pasta rather than inside a paratha roll — this thing was Premium with a capital P.

But can there ever be too much of a good thing? Maybe. In the wise words of my lab partner for this experiment, “This is like the Islamabad of rolls.” It was great, but so much so that it felt out of place. It was also smaller than the others — and size is a consideration here.

Overall, an outstanding example of street food, if we can indeed call it that. There just wasn’t enough of it in there.

All options considered, Silver Spoon takes the cake by a razor thin margin. It’s a longstanding institution when it comes to roll-making and I can see why.

Still, I’d just as soon get my rolls from either Red Apple or Das Numberi if it came down to it. All three have earned their place on my phone’s speed dial.

Cover photo: Red Apple

Ingredients

-K&N’s Combo Wings (10-12 wings)

-Oil (3 tbsp)

-Onion (1 cup; chopped)

-Tomatoes (¼ cup; chopped)

-Paprika powder (1 tsp)

-Red chilli powder (1 tbsp)

-Cumin powder (1 tbsp)

-Turmeric powder (½ tsp)

-Coriander powder (1 tsp)

-Salt (1 tsp / to taste)

-Cream (1 cup)

-Green chillies for garnishing; chopped

-Ginger for garnishing; julienned

-Rice as required; boiled

Method

1. Fry K&N’s Combo Wings as per instructions on pack and set aside.

2. Heat oil on a griddle, add onion and cook until translucent. Add tomatoes and cook until soft.

3. Add paprika powder, red chilli powder, cumin powder, turmeric powder, coriander powder, salt and mix well; cook for 1-2 minutes.

4. Add cream and cook for another 2-3 minutes.

5. Add prepared K&N’s Combo Wings to the mixture and cook for 1-2 minutes.

6. Garnish with green chillies and ginger. Serve with boiled rice.

This content is produced in paid partnership with K&N’s.

Ingredients

-K&N’s Chapli Kabab (6 kababs)

-Tortillas (3)

-Mozzarella cheese as required; shredded

-Creamy cheese sauce (1 cup)

-Olives as required; sliced

-Jalapenos as required; sliced

Method

1. Prepare K&N’s Chapli Kabab as per instructions on pack.

2. On a tortilla, spread prepared creamy cheese sauce evenly on one side.

3. Place two K&N’s Chapli Kabab on top of cheese sauce, add mozzarella cheese, jalapeno and olives.

4. Cover Chapli Kabab by folding empty side of tortilla. Grease a grill pan with butter, toast until cheese melts.

5. Serve hot with garlic mayo dip.

Dough Ingredients

-All-purpose flour (2 cups)

-Salt (½ tsp)

-Baking powder (½ tsp)

-Olive oil (2 tbsp)

-Water (¾ cup)

Method

1. In a large bowl, combine all-purpose flour, salt, baking powder and oil. Mix while gradually adding water.

2. Turn onto a floured surface; knead for 5-6 minutes, adding a little flour or water if needed to achieve smooth dough. Set aside for 10 minutes.

3. Divide dough into four portions. On a lightly floured surface, roll each portion into a circle.

4. Grease a pan with oil, cook tortillas over medium heat for 1 minute on each side or until lightly browned.

Creamy Cheese Sauce Ingredients

(Yield: 3-4| Cooking: 25 min)

-Butter (2 tbsp)

-All-purpose flour (2 tbsp)

-Milk (1½ cup)

-Onion powder (½ tsp)

-White pepper powder (½ tsp)

-Salt to taste

-Cheddar cheese (½ cup; grated)

-Parmesan cheese (¼ cup; grated)

-Black pepper powder (½ tsp)

Method

1. In a saucepan melt butter, add all-purpose flour and cook for 1 to 2 minutes.

2. Add milk gradually and keep on whisking to keep it smooth.

3. Add salt, white pepper powder, onion powder and mix well.

4. Add parmesan cheese, cheddar cheese and cook over medium low flame, whisking continuously until slightly thick.

5. Add black pepper powder, mix well and set aside.

This content is produced in paid partnership with K&N’s.

Hooria’s spread featured a shawarma platter as the appetiser, chicken kabsa — a rice dish — as the main course and a non-alcoholic champagne as the accompanying beverage. What drew me to it was the orderly, methodical layout — her spread displayed separately from the other students’ set-ups, each dish accompanied by a handwritten recipe card in colourful markers.

“It was a group activity, in which we were assigned to prepare an appetiser, a main course item and a beverage,” Hooria tells Eos. “As I’m new at COTHM and don’t know my coursemates well, I opted to go solo.”

Hooria may be new at COTHM but she is not new to cooking. She loves to cook and has been doing it since she was 12 years old. It began with a sweet tooth — and the desserts she made because of it. “Everyone at home liked them, which encouraged me to go further,” she recalls.

A young trainee chef prepares an Arab feast…

Then came a time when she took over the responsibility of cooking dinner from her mother. Hooria says that her mother, an exceptional cook herself, gave her free rein, though she never left her alone in the kitchen. Soon, Hooria told her family about her plan to train as a professional chef.

“Everyone at home said I did not need to, because I already knew how to cook,” she says. She countered that she wanted to work as a chef at a restaurant or hotel, or even open her own restaurant someday. “For that, I require a degree or diploma, and the kind of hands-on training that I could never get in my home kitchen,” she points out.

It was this dream that led her to COTHM and to the Karachi Expo Centre on that day, where I asked her about her choice of dishes, especially the non-alcoholic champagne.

She says that she wanted it on her menu because it’s a celebratory drink and “sounds kind of grand.” She explains that, being a Muslim, she has never tasted the drink nor served the standard alcoholic version. “Instead, I have tried to make a non-alcoholic variant.”

She was happy to share how each dish came together.

Non-alcoholic champagne

To make the champagne, Hooria pours one litre of chilled apple juice into a large glass pitcher and squeezes the fresh juice of a lemon over it, before adding about one cup of orange pulp. She allows it to sit in the refrigerator for 15 to 20 minutes for the flavours to infuse.

Having read that champagne is fizzy and somewhat acidic to the throat, Hooria uses chilled sparkling water and a clear lemon/lime soft drink soda in equal quantities (one litre of each) to pour over the apple juice (to sweeten and round out the soda base), lemon juice and orange pulp concoction. She adds a handful of crushed mint leaves and lots of ice to the concoction before serving.

Shawarma appetiser

For the shawarma, Hooria made the pitta bread from scratch. The young chef adds a teaspoon each of yeast and sugar with warm water to activate the yeast before adding in the all-purpose flour and a tablespoon of cooking oil to make a soft dough. She covers the dough and leaves it to double in size before dividing it into small balls, flattening each into a pitta with a rolling pin and roasting on a griddle.

For the filling, Hooria cuts boneless chicken into julienne strips and marinates them for 45 minutes in the juice of one lemon and a quarter teaspoon of paprika, black pepper, white pepper and a pinch of garam masala [mix of ground spices] powder, with salt according to taste.

She cooks the chicken in a frying pan with a tablespoon of oil, then assembles it inside the folded pitta bread with lots of cucumber and tomato slices.

Chicken kabsa

Chicken kabsa is a rice dish popular in Saudi Arabia, where cooking tends to favour mild, fragrant spices over hot ones. It resembles the South Asian pulao in appearance but has a method of its own.

Hooria begins by frying onions in oil, then adds the chicken and whole garam masala before pouring in water to make the broth. Once the chicken has cooked through, she removes it from the broth and fries it separately — this is what sets kabsa apart, giving the chicken a golden colour and a slight crispiness rather than the softness it would have if left to sit.

The rice then goes into the broth to cook, absorbing all the flavour the chicken has left behind. As with any rice dish, she ensures the broth is double the quantity of the rice.

Once the rice is done, she places the fried chicken back on top and finishes with a garnish of fried raisins and cashew nuts.

Originally published in Dawn, EOS, April 26th, 2026

Cover photo courtesy Hooria Sayeed

You’d think if a cafe in Karachi just focused on having maybe one or two worthy food items, it surely had to be struggling. Maybe it was — but not as much as you think. You see, the ambience was so tastefully done and it was located inside one of the most happening art galleries. Sunlight poured through from every direction, illuminating every corner. You couldn’t hide there even if you tried. It was bright and green, surrounded by plants and vibes — as people now say on the internet.

On December 31, 2025, a post quietly went up on their Instagram, stating they were closing their doors for good. The post said that it was “making way for a new space.”

The “new space”, it turns out, was Mizu. A restaurant brought to life by Sikandar Rizvi (owner of Xander’s, one of the city’s most popular restaurants) and Mustafa Sardar (who owns Izakaya — a private dining concept that lets diners choose a pre-set menu of 10 courses).

While people were waiting for Koel Cafe to magically re-open, Mizu offered no nod to its memories. Koel Cafe’s menu had mezze platters, kulcha (flatbread) sandwiches and paneer tikka and Mizu is keeping Asian flavours, specifically Thai inspired notes, at the forefront.

When you walk in, the place looks very “structured”, with rows of dining tables and chairs occupying every corner. The seating is not constricted by the indoor premises, it spreads out in the outdoors too, surrounding the tree and only stops at the signature Koel Gallery door.

During the day, it retains the sun-lit aspect of the earlier cafe but, at night, it dims, so that every table is mostly just lit by a small candle and a few light sources at the counter. The people seem to just keep walking in.

Karachi, albeit a competitive backdrop for businesses, always offers warmth to the “new”. Moreover, with Mizu, people are showing up with a certain assuredness in their step because of its association with Xander’s.

What about the food? The social media chatter would encourage you to order their chicken lime coconut soup, their Thai steamed fish and their Thai green curry, and it would be correct. The restaurant handles the balance of flavours in each dish in a masterful way. In the Thai green curry, the bright, green earthiness of the lemongrass comes through, while the richness of the coconut curry is retained. In the Thai steamed fish, a herb-forward and citrus dressing makes the steamed fish come to life and, in the chicken coconut soup, a mildly sweet coconut base is lifted by hints of spice and lime.

Other popular items on the menu are sesame beef, where a drizzle of rich sesame butter adorns thinly sliced, flavourful beef. The flavours land in a way where you go in for a second bite immediately, while also wishing the beef had a little less chew on it.

Then there is a dish called popcorn beef, which is similar to crispy beef served in most pan-Asian restaurants in Karachi. You can tell that it is there to signal a sense of familiarity for diners. The execution falls slightly short, because does it make you think this is the best crispy beef you have had in the city? No, but if you order it as a shared plate for the table, not many would complain.

There is a range of items in the menu titled under ‘Crostina’ and it includes options revolving around tuna, salmon, caviar, wasabi and truffle. But the items listed underneath this sound way more unique than they taste.

The truffle toro, which has thinly sliced tuna over very thin flatbread, would immediately make you think of the tuna pizza at another Karachi restaurant, Banchan, except the latter executes the concept way better. The wasabi salmon crostina would make you expect a sharp, punchy note but the flavours just blend in, leaving no room for a party trick to occur.

The chicken pancakes arrive with deconstructed condiments. A plate carries shredded chicken with hoisin sauce and a chilli jam, while savoury wraps that look like mini-crepes arrive in a bamboo steamer basket that usually houses dim sum.

While the chilli jam was not a flavour I particularly liked, the experience of assembling your own wraps at the table does offer some enjoyment. I even took a detour and used a savoury wrap to include some sesame beef instead of shredded chicken and, I have to say, it worked so much better for me.

Mizu attempts to use familiar flavours to lure people in while also attempting to introduce them to something new but, overall, the flavours that it offers are not new enough.

Will diners still seek comfort in its ambience, familiar orders of crispy beef, Thai curries and warm soups? Yes. But Karachi is like that strict math teacher you had in school — even when it wants to compliment, it dismisses. So, while Mizu is nothing ground-breaking, it is still a trustworthy addition to the city’s ever multiplying dining scene.

Originally published in Dawn, EOS, April 12th, 2026

For dinner or lunch these soups will make for healthy eating!

Gazpacho

Ingredients

1½ kg tomatoes

¾ tablespoon Worcester sauce

¾ teaspoon chilli sauce

1 clove garlic (optional)

2 teaspoons sugar

Salt to taste

Accompaniments

1 finely chopped capsicum

1 finely chopped large onion

1 finely chopped cucumber

1 finely chopped tomato

Method

Put the tomatoes in boiling water for 10 minutes. Thereafter, remove the skins and chop. Blend in the liquidiser and strain. Add the Worcestershire sauce, chilli sauce, garlic, sugar and salt. Chill thoroughly. Serve in cold cups with accompaniments in separate cups.

Carrot soup

Carrots have a large amount of carotene, which helps to form vitamin A.

The soup is enriched with milk and dal (lentils) to increase the protein value.

Ingredients

400 grams carrots

1 onion

1 tablespoon moong dal

1 teacup skim milk

Salt and pepper to taste

Method

Cut the carrots and onion into big pieces. Add three teacups of water and the moong dal and cook in a pressure cooker. When cooked, blend in a liquidiser and strain. Heat the milk and add to the soup. Mix well. Serve hot.

This recipe was originally published in Dawn’s Tuesday Review on May 7, 1991.

Ingredients

-K&N’S Thunder Fillet (4 fillets)

-Penne pasta (2 cups; boiled)

-Olive oil (3 tbsp)

-Garlic (1 tbsp; chopped)

-Tomato puree (2 cups)

-Tomato paste (¼ cup)

-Milk (½ cup)

-Cream (½ cup)

-Black pepper powder (1 tsp)

-Oregano (1 tsp)

-Dried thyme (1 tsp)

-Red chilli flakes (1 tsp)

-Salt (1 tsp / to taste)

Method

1. Heat olive oil in a pan and sauté garlic on medium flame for few seconds.

2. Add tomato puree, tomato paste and mix well.

3. Add milk and cook until it starts to simmer. Add cream and cook for 1-2 minutes.

4. Add black pepper powder, oregano, thyme, red chilli flakes, salt and cook for a minute.

5. Add boiled penne pasta and cook for another minute.

6. Fry K&N’s Thunder Fillet as per instructions on pack and cut into strips.

7. Dish out pasta in a serving bowl and place Thunder Fillet strips. Pink Sauce Pasta is ready.

This content is produced in paid partnership with K&N’s.

Ingredients

-K&N’s Croquettes (28-30 croquettes)

-Bread slices (12 -14)

-BBQ sauce (1½ cup)

-Mayonnaise (1½ cup)

-Lettuce leaves as required

-Cheddar cheese slices (6-7)

-Tomato slices as required

-Onion rings as required

Method

1. Fry K&N’s Croquettes as per instructions on pack.

2. Toast bread slices on both sides in a pan. Spread BBQ sauce and mayonnaise on it; lay lettuce leaves, K&N’s Croquettes, cheddar cheese slice and tomatoes. Put another bread slice on top to make a sandwich.

3. Cut into half vertically. Serve.

BBQ Sauce Ingredients

-Ketchup (1 cup)

-Vinegar (¼ cup)

-Honey (2 tbsp)

-Onion powder (½ tsp)

-Brown sugar (1 tsp)

-Worcestershire sauce (1 tsp)

-Smoked paprika (1 tsp)

-Salt (1 tsp)

-Garlic powder (1 tsp)

-Black pepper powder (1 tsp)

Method

In a preheated saucepan, add all the ingredients and mix well. Cook for 3-4 minutes and set aside.

This content is produced in paid partnership with K&N’s.

US Vice President JD Vance will be leading the American delegation, which includes Steve Witkoff, who is a special envoy of US President Donald Trump and Jared Kushner, the president’s son-in-law.

On the Iranian side, Foreign Minister Abbas Araqchi will be in the lead, with Mohammad-Bagher Ghalibaf, the speaker of Iran’s parliament, joining him on the negotiating team.

Obviously, Pakistan has to put its best foot forward when entertaining these dignitaries. So in the spirit of Pakistani hospitality, we’ve come up with a list of some of the country’s most iconic foods to give the negotiators a true taste of Pakistan.

Pulao ─ Savour Foods, Islamabad

Starting close to home, our first dish is from a place everyone who’s ever been to Islamabad knows about ─ well, one of two places (RIP Monal) ─ Savour Foods.

Simple and easy for spice-averse people to handle, their specialty is a chicken yakhni pulao with a side of shami kababs.

If you’re doing it right, it should come in styrofoam boxes. We’d recommend serving it in the box for the true Islamabadi experience.

Nihari ─ Zahid Nihari, Karachi

For our second dish, we’re going all the way down south to Karachi, where we’re looking for Pakistan’s de facto national dish, nihari ─ A rich, aromatic meat stew that will leave your stomach full and your heart wanting more.

Originating in the royal kitchens of India, the dish was brought to Karachi by Indian Muslims fleeing persecution during Partition. Today, the dish is a staple of the city’s culinary scene and a reminder of the turbulent history that shaped it.

Zahid’s nihari in particular has been part of the city’s food scene for years, with successive generations enjoying it as part of a day out in the city centre.

A perfect serving of our rich culinary heritage.

Siri Paye ─ Fazal Din Phajja, Lahore

Moving to Prime Minister Shehbaz Sharif’s hometown now, Lahore has a tonne of food options, but nothing is as quintessentially Lahori as Phajjay ke paye, goat trotter stew from a small shop in the walled city.

The store has reportedly been in operation since 1952 and is especially popular around breakfast time on weekends ─ although, that could just mean 4pm for some people.

It’s the best introduction to the quintessential Lahori Sunday nashta.

Karahi ─ Butt Karahi, Lahore

The people of Lahore are always quick to remind everyone, “Jinne Lahore ni vekheya, ‘o jameya ni (If you haven’t seen Lahore, you’re just not cool),” so we thought we’d give the city a second dish.

Karahi, a tasty infusion of tomatoes, spices and meat all fried together in a heavy-based wok ─ the karahi from which the dish gets its name ─ is actually a staple of Khyber Pakhtunkhwa (KP), but Butt Karahi in Lahore has perfected it to the point where it has branched out from its original location and now has outlets in Karachi and Islamabad.

Definitely a staple of Pakistani cuisine!

Tikka ─ Nisar Charsi Tikka, Peshawar

Speaking of KP, so many of Pakistan’s favourite dishes are found in Peshawar’s Namak Mandi that we believe diplomatic summits should just be held there instead of in Islamabad.

One of those dishes, which has spurred the creation of a massive number of knock-offsm, is Nisar’s Charsi Tikka. While it may not have any illegal substances in it, the barbecue chicken is incredibly addictive.

We highly recommend grabbing a thigh piece for the best balance between masala and chicken.

Namkeen Gosht ─ Nisar Charsi Tikka, Peshawar

Okay, we’re going to stop at Nisar’s for just a bit longer for the namkeen gosht (salted meat). This dish is as Peshawari as it gets, cuts of meat ─ often lamb ─ cooked in the animal’s own fat with salt and pepper added for taste.

Namkeen gosht isn’t something you have because it’ll overwhelm you with spices or because its aromas will take you on a trip to a spice bazar somewhere, it’s what you eat before entering a food coma.

Maybe tread carefully here.

Rosh ─ Al-Dubai Restaurant, Quetta

Okay, we’re not saying it’s a good idea to take a foreign dignitary to a roadside restaurant in the outskirts of Quetta, all we’re saying is that the rosh here has the power to bridge cultures.

The dish — which Al-Dubai prides itself on serving the best version of — is a slow-cooked piece of lamb leg served in a lentil soup. The meat falls right off the bone and melts in your mouth, the flavour comes from the meat itself, with only salt added for taste.

They might even have to stop negotiating to enjoy this one.

Lassi ─ Pretty much anywhere actually

The best way to wash down a meaty Pakistani meal is with a chilled, creamy glass of lassi (buttermilk). While the debate rages on whether it’s supposed to be had sweet or salty, we’ll leave that to the choice of whoever’s drinking it. (We’re firmly on the sweet team though.)

Most milk shops have it on-tap and many Pakistani kitchens, especially in Punjab, prefer to make it in-house. We’re sure the venue hosting the talks can prepare nice, refreshing glasses to serve with dinner and keep the talks going.

Drink too much, though, and it will put you to sleep.

Sohan Halwa ─ Hafiz Sohan Halwa, Multan

Okay, full disclosure, this one’s a bit tough to locate once you’re actually in Multan. There’s a lot of knock-off Hafizs and you’ll have to ask someone from the city to take you to the real one.

Once you get there, though, its rich, sticky goodness will leave you finishing the tin and asking for another. If you’d like our advice, go for the badami (almond) halwa to add a satisfying crunch to South Punjab’s signature dish.

This one’s lip-smacking good, and you can get plenty of knock-offs at most mithayi shops around the country.

Jalebi ─ Fresco Sweets, Karachi

Heading back to the City of Lights for our last dessert, you might be wondering what’s so special about jalebis. They’re fairly popular in India, Pakistan and even in Iran, you can find them in the US too, so what gives?

Well, people in Karachi like to refer to Fresco’s jalebis, found along the city’s iconic Burn’s Road food street as ‘jalebas’ for their size. These beasts of a dessert are absolutely massive, with strands as thick as fingers and each piece bigger than most people’s hands.

They are a beloved dessert for Karachiites in Ramazan or Eid… or really just whenever you happen to be going by the old bakery that sells them.

A few days ago, the Royal Thai Consulate-General in Karachi and the Masterclass Pakistan Hospitality Business School (HBS) hosted a culinary workshop to celebrate Thai cuisine, and promote cross-cultural harmony.

The highlight of the workshop was a live cooking demonstration conducted by Chef Phontawat Sutsanguan guiding participants through the preparation of popular Thai delicacies such as Satay and Pad Thai.

The workshop focused on cooking techniques and the delicate balance of flavours — such as sweet, sour, salty and spicy. The participating aspiring chefs were also introduced to authentic ingredients. According to the Thai host, diplomat Chotirand Komaradat, “By introducing participants to traditional Thai recipes and techniques, we hope that the event contributes to expanding culinary horizons and encouraging the integration of Thai flavours into Pakistan’s evolving food landscape.”

The first of the two dishes prepared by Chef Sutsanguan was Satay, a very popular Thai street food delicacy that was comfortably chewy and served four a piece on wooden skewers. Served with a side of aromatic, chunky crushed peanut sauce and a finely chopped fresh salad of red onions and cucumber immersed in a sweet vinegar-like clear liquid, the combination elevated the food to a Michelin star-level dish.

Fun fact: traditionally, Satay is prepared using the tail-end pieces of chickens, called dumchi in local Pakistani lingo, which is usually discarded or thrown away by butchers while preparing chicken meat. This meat is used in Satay in order to keep it affordable for lower-income groups. In Pakistan, we have a similar concept, where lightly-seasoned dumchi is cooked by piercing the pieces onto skewers and placing them on a bed of hot coals or stir-frying them before serving them with fresh naan on pushcarts.

The other dish served was the equally popular Pad Thai, a stir-fry made from rice noodles, finely chopped peanuts, shrimp or chicken, green onions, scrambled eggs, sugar and fresh beansprouts. All the ingredients come together in a wok with a few tablespoonfuls of oil, and the result is culinary magic.

The workshop concluded with an interactive tasting session, where participants presented their prepared dishes and shared their experiences with Royal Thai Consulate General H.E. Surashete Boontinand.

In addition to demonstrating how food can serve as a bridge between two nations, the workshop also pointed to a need for Thailand to host workshops of this kind for culinary students, in order to learn the fine art of Pakistani food preparation from experienced and celebrated local chefs. We have a rich tradition and cache of mouthwatering and tantalising local cuisine that needs to be promoted abroad to push Pakistan’s soft image.

Our ever-popular biryani made with its aromatic basmati rice will bowl the rice-loving Thais over, of this I’m absolutely sure!

Cover photo via MasterClass Pakistan HBS

Ingredients

-K&N’s Mughlai Tikka (22-24 kababs)

-Tortilla bread as required

-Chilli sauce as required

-Lettuce as required

-Salad as required

-Yogurt garlic sauce as required

Method

1. Prepare K&N’s Mughlai Tikka as per instructions on pack.

2. Take tortilla bread, spread chilli sauce evenly.

3. On one side, add lettuce, prepared K&N’s Mughlai Tikka, prepared salad and drizzle yogurt garlic sauce on top. Wrap to make a roll.

4. Mughlai Tikka Burritos are ready to serve.

Yogurt Garlic Sauce Ingredients

-Yogurt (1 cup)

-Salt to taste

-Lemon juice (1 tbsp)

-White pepper powder (1 tsp)

-Mint (1 tsp; chopped)

-Garlic (1 tsp; chopped)

-Tahini sauce (1 tbsp)

Method

1. In a bowl, add all ingredients and mix well.

2. Your sauce is ready. Set aside.

Salad Ingredients

-Cucumber (½ cup; chopped)

-Onion (½ cup; chopped)

-Tomato (½ cup; chopped)

-Coriander leaves (½ cup; chopped)

-Lemon juice (4 tbsp)

-Salt to taste

Method

1. In a bowl, mix all the vegetables.

2. Add lemon juice and salt. Your salad is ready, set aside.

Chilli Sauce Ingredients

-Tomato (1 cup; chopped)

-Onion (1 cup; diced)

-Apple cider vinegar (1 tbsp)

-Black pepper powder (1 tsp)

-Sugar (1 tsp)

-Garlic cloves (3)

-Ketchup (2 tbsp)

-Salt to taste

-Whole red chillies (5-6)

-Green chillies (2-3)

Method

1. Blend together all these ingredients to make a fine paste.

2. Your chilli sauce is ready, set aside.

This content is produced in paid partnership with K&N’s.

Bel’Oeuf is an initiative by Belgian chocolatier Marc Ducobu in collaboration with Carlo Ferrigno, the manager of Hotel Amigo, a luxury hotel near the Brussels town hall in the historic Gothic Grand-Place square.

The fourth annual event’s theme was “fun in movement”, with sculptures in the shape of rocket ships, carriages, and hot-air balloons, some taking up to 25 hours to complete and using up to 18 kilogrammes of chocolate.

“Chocolate in a way, it’s a medium that you can sculpt with,” said Michael Lewis-Anderson, a British-Belgian pastry chef who baked the wedding anniversary cake for Belgian King Philippe.

“All of a sudden, all these chocolate makers become artists. And that’s what’s great about it,” he said after setting up his own creation, “L’Uovo in Carrozza: The Coached Egg,” featuring Humpty Dumpty on a carriage atop an Alice-in-Wonderland-inspired chessboard.

“And you can eat it,” he added.

Belgium, a country of nearly 12 million, is famous around the world for its culinary products such as waffles, beers, and, of course, chocolate.

The exhibition will be open to the public from Thursday until Wednesday, April 8, and admissions and art sales will be donated to Televie, a Belgian cancer research organisation.

Each artwork is on sale for 900 euros ($1,050) and the centrepiece, “The First Movement”, a work by famous pastry chef Christophe Morel, will be auctioned off for a price beginning at 1,500 euros.

For Pierre Marcolini, award-winning pastry chef and chocolatier, the event is a chance for Belgian artisans to gain visibility for their work and demonstrate their creativity.

“I think people need to move beyond the idea that chocolate — or Belgian chocolate — is just pralines,” he said. “It can be something else; it can be works of art.”

Skewered prawns

Ingredients:

4 green shallots, finely shredded.

500g raw prawns.

¼ cup olive oil.

2 dessert spoons vinegar.

2 cloves garlic crushed.

1 teaspoon grated ginger.

Salt and pepper.

Method:

Grill prawns before peeling for a delicious smoky flavour. Wash prawns, remove heads, but leave shells intact.

Cut a slit along the back of each prawn and de-vein. Mix all the remaining ingredients, except shallots, and pour over prawns. Leave in the refrigerator for one to two hours. Heat the grill, thread the prawns onto individual bamboo skewers and grill turning and brushing with marinade several times. The prawns will be ready in seven to 10 minutes, depending on their size, they should be pink and easily pierced with a fine skewer.

Garnish with shredded shallots. If you shred the shallots in long thin strips and place them in a bowl of iced water, they will curl up into pretty shapes. Drain and garnish.

Citrus chicken

Ingredients:

2 1kg chickens

⅓ cup of lemon or lime juice

2 teaspoons teriyaki sauce.

2 teaspoons crushed ginger.

1 clove garlic crushed.

½ teaspoon salt.

1 teaspoon paprika.

1 teaspoon grated lime, lemon or orange rind.

¼ cup salad oil.

Thin slices of lemon, lime or orange to garnish.

Method:

Quarter the chicken, remove backbones and wing tips and press it flat. Put remaining ingredients in a screw-top jar and shake well. Place chicken in a shallow dish, pour the mixture over it and leave in refrigerator for at least two hours. Drain chicken and grill over a charcoal grill brushing frequently with marinade.

Herbed bread

Ingredients:

1 long french loaf or round cottage loaf.

¼ cup fresh herbs such as dill, chives or marjoram.

¼ cup chopped parsley.

2 tablespoon grated cheese.

1 tablespoon lemon juice

125g (4oz) butter.

Method:

Slice the loaf into 2cm (¾ inch) slices almost through to the bottom crust. Mix together the parsley, herbs, butter and lemon juice and mix well. Spread this mixture between the slices of bread.

Wrap this loaf in heavy duty foil and place on grid over hot coals for 10-15 minutes or bake in preheated moderately hot oven approximately 375’F or 190’C for 15 minutes. Open foil and sprinkle loaf with cheese, cook again for 15 minutes and serve hot.

Garlic bread

To prepare garlic bread replace the herbs with 3-4 cloves of garlic (crushed).

This recipe was originally published in Dawn’s Tuesday Review on December 22, 1992.

Ingredients

-K&N’s Kofta (10-12 koftas)

-Olive Oil (2 tbsp)

-Onion (1 cup; chopped)

-Ginger Garlic paste (1 tbsp)

-Yellow bell pepper (½ cup; chopped)

-Green bell pepper (½ cup; chopped)

-Tomato puree (2 cups)

-Tomato paste (1 tbsp)

-Salt to taste

-Turmeric powder (1 tsp)

-Red chilli powder (1½ tsp)

-Black pepper powder (1 tsp)

-Paprika powder (½ tsp)

-Sugar (1 tsp)

-Cumin Powder (1 tsp)

-Coriander powder (1 tsp)

-Eggs (5)

-Spring onion for garnish

Method

1. Prepare K&N’s Kofta as per instructions on the pack.

2. Heat oil in a skillet and sauté onion, ginger garlic paste, yellow bell pepper and green bell pepper.

3. Add tomato puree and tomato paste to it. Then add salt, turmeric powder, red chilli powder, black pepper powder, paprika powder, sugar, cumin powder, coriander powder and mix well.

4. Add K&N’s Kofta and mix well. Cover and cook on medium flame for 15 minutes or until sauce gets thick and dark.

5. Add eggs and cook for 5 – 8 minutes on low flame. Garnish with spring onions and serve hot.

This content is produced in paid partnership with K&N’s.

Zuccotto

This is a delicious Italian cake-pudding and a speciality of Tuscany.

Ingredients

120 cm sponge cake

3 tablespoons orange juice

300 ml cream

1 tablespoon cocoa

2 tablespoons icing sugar

60 g. blanched almonds

60 g. hazelnuts

150 g. dark chocolate.

Method

Take a 4-cup pudding basin and line it with a damp muslin. Spread nuts on a flat tray and bake in an oven for 10-12 minutes at 180°C (35°F) until the almonds are light brown. Turn the nuts onto a clean towel and rub to remove skins from hazelnuts, chop both nuts. Slice the sponge into 3 layers, then slice the layers of cake into long wedges.

Neatly line the pudding bowl with the cake wedges placing an inside slice of cake alternately with a crust of cake, to give a striped effect. Make sure the points of the edges meet in the centre of the bowl filling the gaps with scraps of cake. Brush the orange juice over the cake slices. Melt 50g chocolate over gently simmering water, and roughly chop the rest of the 100 g. chocolate. Cool and whip the cream, and gently fold the chopped nuts and chocolate into cream. Spoon half of this cream mixture into a cake lined bowl spreading evenly over the cake. This will leave a concave cavity.

Mix the melted chocolate gently into the remaining cream mixture, and fill cavity with this mixture. Seal the mixture by covering it with the remaining cake slices. Finally cover with a cling film and leave in refrigerator overnight. When serving turn bowl onto a flat plate, lift off bowl and very carefully peel away the muslin cloth. Sprinkle some icing sugar and cocoa over the zuccotto. You may add strawberries, blue berries, raspberries or chopped fruit to the layer of white cream inside.

Pendys Pania

This is an exotic nutty and spicy dessert cake.

Ingredients

6 tablespoons breadcrumbs

6 tablespoons walnuts, chopped

6 eggs separated

6 tablespoons castor sugar

1 rounded tablespoon cinnamon

100 ml cream

1 tablespoon orange juice (optional)

Method

Heat oven at 180 °C (350°F). Take a 24 cm spring form tin crease it and sprinkle it with one tablespoon breadcrumbs. Beat the egg whites and two tablespoons sugar until soft peaks form. In another bowl beat yolks along with 4 tablespoons of sugar until it becomes creamy and thick.

Gradually stir in the orange juice, walnuts, cinnamon and breadcrumbs, and mix well with the egg yolk mixture. Now stir in two large spoonfuls of egg white and then gently fold in the remaining egg whites. Pour this batter into prepared cake tin and pop into the oven for 35-40 minutes, it should bake to a golden brown, insert a skewer in the centre to check if it is done.

Pour cool syrup over hot cake immediately after removing from oven. Allow it to cool in the tin. Turn it over onto a flat plate and decorate with whipped cream. Sprinkle a little nutmeg or cinnamon on top.

Syrup

Ingredients

3 1/4 cups water

3 1/4 cups sugar

1 cinnamon stick

1 strip orange peel

1 strip lemon peel

Method

Place all ingredients in a saucepan and heat until sugar dissolves. Allow this syrup to gently simmer for about 10 minutes and then leave it to cool at room temperature.

This recipe was originally published in Dawn’s Tuesday Review on April 6, 1992.