Maryam Jillani is a food writer currently based in Manila, Philippines. Born and raised in Islamabad, Pakistan, Maryam has also lived and worked in Cambodia, Mexico, and the United States, making her a global citizen and skilled cross-cultural reporter. From reporting on Juarez, Mexico's changing culinary landscape, to documenting the impact of Afghan refugees on Islamabad's dining scene, Maryam has become adept at highlighting culinary stories of underreported communities. Maryam's writing has been published by Al Jazeera, Condé Nast Traveler, Food52 and NPR, among others. As the founder of the award-winning website, Pakistan Eats, which documents Pakistani cuisine from across the country, she is also an experienced developer of South Asian recipes. The website won the Saveur Blog Award for Best Food Culture in 2018, and in 2021, was selected by the Library of Congress as part of its Food and Foodways Web Archive.

"With Pakistan, Maryam Jillani has gifted us a refreshingly modern and clear-eyed portrait of a country and its cuisine. Part historical anthology and part memoir, this cookbook is a deeply researched and lovingly compiled feast of rare and beloved recipes that illuminate the deliciously provincial nature of Pakistani food, reminding us that no country or culture is a monolith. It is vivid, transporting, and practical--no cookbook collection is complete without it! As a fellow member of the Pakistani diaspora, I am so grateful for its existence."--Mahira Rivers, writer and restaurant critic

"This beautifully crafted cookbook is a treasure trove of recipes and rich storytelling that takes you on a culinary journey through one of the most diverse and vibrant food cultures on the planet. Through 100 carefully curated recipes, each anchored in the history and essence of the regions, Maryam not only preserves Pakistan's culinary legacy but also makes it accessible to kitchens around the world. Her ability to weave together personal narratives with the flavors of the region is a gift to anyone who values the intersection of food, culture, and community. This book is a must-have for anyone looking to explore some of the world's most delicious foods. I know it will be a treasured guide and companion in my kitchen and day-to-day cooking."--Shiza Shahid, founder of Our Place and co-founder of the Malala Fund

"As I started to read Pakistan, right there, in the first line was a description of kadhi--a divine dish, delicately spiced, in a creamy yoghurt sauce and one that has special resonance for me. Immediately I felt I was in the hands of a cook whose taste buds I could trust. Maryam has written a cookbook that is as informative as it is delicious. She has that rare 'taste in her hands' and I am delighted that she's sharing her culinary skills and secrets with us."--Sameen Rushdie, author of Sameen Rushdie's Indian Cookery

"In this groundbreaking and memorable debut, journalist Maryam Jillani invites readers into the Pakistani home kitchen for a tour of one of the world's most exciting cuisines. Jillani is a gifted storyteller, and the book is filled with colorful descriptions of cooking that span generations, religious beliefs, and a country with breathtaking natural beauty. I'm thrilled Pakistan--a book to cook from, a book to read--is here for all to discover."--Matt Rodbard, author of Koreaworld and editor of TASTE

"This is the Pakistani cookbook I've been waiting for! A mouthwatering celebration of a beautiful country. These recipes and stories will warm your heart."--Yasmin Khan, author of Zaitoun, Ripe Figs, and The Saffron Tales

"Everything I know about Pakistani cuisine I have learned from Maryam Jillani, first at her table and now from this wonderful book, which has guided me through the country's fascinating culinary culture. Often lumped with Indian cooking, the Pakistani kitchen includes Afghan, Persian, Indian, and Chinese ingredients and techniques as well as unique national dishes such as nihari, the thick beef stew redolent of a dozen spices, or the ancient beef and grain porridge, haleem. As a Southern American, I am especially drawn to the condiments that have defined both our cuisines--the chutneys, pickles, and relishes that accompany these marvelous dishes--and to 'new' ways with my favorite vegetables, mustard greens and okra. Maryam provides explicit instructions but encourages us to experiment and improvise. Nevertheless, be sure to provide the punchy tadka toppings when she suggests them. The cilantro-sesame sauce with the Hunza-style dumplings has become a staple in my kitchen."--John Martin Taylor, culinary historian and author of Hoppin' John's Lowcountry Cooking

"With great care and the diligence of a seasoned reporter, Maryam Jillani has done the long-overdue work of capturing Pakistani cooking in all its complexity, dynamism, and nuance. What's resulted is a definitive work that people will cook from, and treasure, for years to come."--Mayukh Sen, author of Taste Makers: Seven Immigrant Women Who Revolutionized Food in America

Publisher: Hardie Grant Books

Pub date: 2025-03-25

Length: 288 pages