Regional

Regional

Lahori chargha at home: steam for tenderness, then crisp the outside

Chargha gets its contrast from a whole chicken marinated deeply, cooked gently until tender and only then fried or roasted hard enough to crisp the exterior.

Hassan Raza · 28 Oct 2026

Regional

Sarson ka saag for a British kitchen: use greens for flavour, not nostalgia

Mustard greens are the heart of saag, but diaspora kitchens can combine them with spinach or other leafy greens when supply is irregular. Texture matters more than forcing one supermarket bag to do everything.

Hassan Raza · 17 Oct 2026

Regional

Chapli kebab at home: keep the mince cold and the patties broad

Home chapli kebab works when the mince stays cold, watery ingredients are controlled and each patty is pressed broad enough to develop a dark, crisp edge.

Hassan Raza · 3 Oct 2026