Food Prints: An Epicurean Voyage through Pakistan was launched last week in Karachi. The book, written by Shanaz Ramzi attempts to trace the course of Pakistan cuisine and it's origins through all four provinces of Pakistan. Dawn.com speaks to the author on the seven years it took for her to complete the book. - Video by Dawn.com
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Agha Ata (UA)
Apr 24, 2012 05:57pm
I have a question for Ms.Ramzi. Pakistan has wonderful cuisine, no doubt. But an area that is not known to the public is cooking in the Pakistan army (in officers messes) Whenever I had a n opportunity to dine there or eat their dishes, I found them to be totally different experience. They have taken the taste of dishes to such a point that it is almost impossible to find an equivalent in civil life. Their chicken for example has wonderful recipes, not known outside. They have chefs I don’t know from which culinary school. Long time ago, First time I had a chance to eat a roasted chicken prepared by the Chefs of Signal Officers Mess at Sialkot (it was probably 1958) when the then C-in-C General Ayub Khan (later, president of Pakistan) visited to witness an army sports occasion. I tasted such chicken in the army but never ever found that taste in civil life at all. Incidentally, I was never in the army and only enjoyed such dishes because of my friendship with many officers. More...
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