It’s always disappointed us that while Indian cookbooks abound, Pakistani cooking has been neglected. Usmani, who was raised in Karachi, offers a very appealing introduction to the country’s food in this book, which accounts not only for the cuisine’s connection to India, but also to the influences of Iran, Afghanistan, and Turkey. Among her offerings, a corn flatbread from the Punjab; mutton curry in the style made famous by vendors in the Karachi train station; and black chickpeas dressed with white poppy seeds and red onion, the author’s mother’s special treat for breaking a Ramadan fast. If food on one page seems familiar, the next is a surprise.
Color photographs throughout. Hardcover.