Noor Jehan Ahmad ’26, an international student from Pakistan, worked alongside Cornell chefs to amend family recipes and feed over 2,200 students for Morrison Dining’s Pakistani Night on April 18.

Pakistani cuisine is all about layering flavors. Over centuries, home cooks have used spices and techniques instinctively, each responding to generational gustatory coding honed and passed down by the ...

A mainstay at the Eid al-Fitr table of Maryam Jillani’s grandmother, Kulsoom, was mutton pulao, an aromatic rice dish prepared in a gently spiced bone broth. It’s both comforting and celebratory — and ...

Pakistani cuisine is a rich blend of history, culture, and regional diversity, offering flavors that range from fiery curries to delicate sweets. Rooted in centuries of migration, trade, and tradition ...

When Maryam Jillani was growing up in Islamabad, the last day of Ramadan was about more than breaking a month-long fast with extended family. A joyous occasion, the Eid al-Fitr holiday also was marked ...

Host Christopher Kimball and Editorial Director J.M. Hirsch prepare Pakistani-Style Chicken Biryani on Christopher Kimball's Milk Street Television, Season Eight, Episode 19 ("Biryani and Curry.") ...

Food has long played an important part in Sahar Siddiqi’s life. During her childhood in New York, the first-generation Pakistani American was impressed by her mom’s grand dinner parties. As a college ...

How much do we know about Pakistan? Well, it’s northwest of India and southeast of Afghanistan. It’s home to K2, the second-highest mountain peak. It has the world’s deepest port. How about the food?

Hina “Hinzi” Awan’s lifelong dream was to open her own restaurant. She began to cook in middle school, where she would put her own twist on traditional Pakistani recipes. Awan opened Hinzi’s Kitchen ...