Zareen's Pakistani Kitchen
Recipes from a Well-Fed Childhood (Pakistani and Indian Cooking)
Published on 18. March 2025
Book
Hardback
288 pages
978-1-63217-529-8 (ISBN)
Description
Featuring the most beloved dishes from the popular California restaurants, the authors' favourite home-cooked comfort foods, and street fare from growing up in Karachi, you'll find:
* An introduction to the Desi pantry, with substitutes, common methods, and equipment
* Popular street food like Paratha Rolls, Bun Kabab and Chaat
* Entree staples like the famous Beef Nihari, Biryani, and specialties from Zareen's Memoni community like Memoni Crispy Fried Chicken
* Vegetarian-friendly mainstays like Tarka Daal and Bhindi Masala
* Handmade breads like Naan, Roti and Laccha Paratha
* Sweet treats like Kulfi and Burfi and even Zareen's riot-inducing Doodh Patti Chai
* Menu planning section with special occasions including Eid and Diwali
* Spotlights on inspiring women (including poet Rupi Kaur and food blogger Michelle Tam), with a portion of the authors' royalties going to women's charities
The authors' goals are threefold: first, to make authentic Pakistani food simple and accessible; second, to share their sheer foodie joy and vibrant Pakistani culture; and third, to inspire women (especially other immigrant women) to entrepreneurship and activism.
Perfect for foodies who want to get their travel fix through their taste buds, as well as those seeking the comfort of nostalgic recipes from their youth, Zareen's Pakistani Kitchen is a culinary adventure you can bring home.
* An introduction to the Desi pantry, with substitutes, common methods, and equipment
* Popular street food like Paratha Rolls, Bun Kabab and Chaat
* Entree staples like the famous Beef Nihari, Biryani, and specialties from Zareen's Memoni community like Memoni Crispy Fried Chicken
* Vegetarian-friendly mainstays like Tarka Daal and Bhindi Masala
* Handmade breads like Naan, Roti and Laccha Paratha
* Sweet treats like Kulfi and Burfi and even Zareen's riot-inducing Doodh Patti Chai
* Menu planning section with special occasions including Eid and Diwali
* Spotlights on inspiring women (including poet Rupi Kaur and food blogger Michelle Tam), with a portion of the authors' royalties going to women's charities
The authors' goals are threefold: first, to make authentic Pakistani food simple and accessible; second, to share their sheer foodie joy and vibrant Pakistani culture; and third, to inspire women (especially other immigrant women) to entrepreneurship and activism.
Perfect for foodies who want to get their travel fix through their taste buds, as well as those seeking the comfort of nostalgic recipes from their youth, Zareen's Pakistani Kitchen is a culinary adventure you can bring home.
Reviews / Votes
"Zareen's dishes are vibrant, flavorful, and made with love! Let the beautifully crafted recipes transport you to a weeknight dinner at her delicious Palo Alto restaurant, where I'm lucky enough to be a regular."-Emily Mariko, lifestyle content creator
"Zareen masterfully combines the rich tapestry of our culinary heritage with a modern, accessible approach to cooking. Her passion for food shines through each beautifully crafted recipe, making it easy for home cooks to re-create delicious, authentic dishes. This book is not just a collection of recipes; it's a journey through flavors, traditions, and the joy of bringing people together over a shared meal. Zareen's Pakistani Kitchen is a must-have for anyone who loves to cook, eat, and celebrate life's most delicious moments."
-Shiza Shahid, cofounder of Our Place cookware
"I'm beyond thrilled to finally get my hands on the recipes from Zareen's, the best Pakistani restaurant in the SF Bay Area! Zareen's Pakistani Kitchen: Recipes from a Well-Fed Childhood is bursting with authentic, mouthwatering dishes that will spice up your home cooking!"
-Michelle Tam, New York Times--bestselling cookbook author and creator of Nom Nom Paleo
"Zareen's Pakistani Kitchen feels like bringing a piece of my favorite restaurant home. Every recipe captures the incredible flavors and love that Zareen and Umair pour into their food. It's a must-have for anyone who craves bold, authentic Pakistani dishes." --Ronica Rupan-Tompkins, BuzzFeed Tasty culinary content creator and recipe developer
"Zareen's dishes are vibrant, flavorful, and made with love! Let the beautifully crafted recipes transport you to a weeknight dinner at her delicious Palo Alto restaurant, where I'm lucky enough to be a regular." -Emily Ellis, lifestyle content creator
More details
Language
English
Place of publication
United States
Publishing group
Blue Star Press
Dimensions
Height: 257 mm
Width: 186 mm
Thickness: 28 mm
Weight
998 gr
ISBN-13
978-1-63217-529-8 (9781632175298)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Zareen Khan | Umair Khan
Zareen's Pakistani Kitchen
Recipes from a Well-Fed Childhood (Pakistani and Indian Cooking)
E-Book
03/2025
Blue Star Press
€16.99
Available for download
Persons
ZAREEN KHAN: Born in Karachi, Zareen specializes in Pakistani and North Indian food while celebrating the cuisine of the Memons, an ethnic community hailing from Gujarat, India, and Karachi, Pakistan, to which her family belongs. Zareen started her restaurant business at 43, shortly after winning her battle with oral cancer in 2012. Now a celebrated restaurateur, Zareen has a global following for her eponymous Bay Area restaurants.
UMAIR KHAN: Also born in Karachi, Umair co-founded Zareen's with his wife. He is also founder of Folio3 Software, a global tech services firm, founding partner at Mentors Fund, an early stage tech investment firm, and a visiting professor at UC Berkeley.
UMAIR KHAN: Also born in Karachi, Umair co-founded Zareen's with his wife. He is also founder of Folio3 Software, a global tech services firm, founding partner at Mentors Fund, an early stage tech investment firm, and a visiting professor at UC Berkeley.