Replete with beautiful images and evocative odes to the flavors of great Pakistani food, this cookbook demystifies favorites like kababs, curries, and samosas.

In this introduction to Pakistani cooking, the folks behind Zareen’s Michelin Guide-approved restaurants in the San Francisco Bay Area share 80+ recipes designed for American cooks.

Featuring the most beloved dishes from the popular California restaurants, the authors' favorite 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.
• Entrée 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.

"Hitting all the South Asian greatest-hit recipes you already know and love, Zareen's Pakistani Kitchen simplifies and demystifies homestyle kababs, curries, kormas, and samosas for a thoughtfully curated and easily accessible set of Indian-Pakistani recipes designed to minimize the fear factor of unfamiliar ingredients and techniques. Beginning with Pakistani food 101 with pantry items and substitutes, common methods, and essential ingredients, this book then moves on to popular street food, kabab and curries entrâee staples, vegetarian-friendly mainstays such as daals, and even Zareen's famous masala chai recipe"--