Daawat,or mighty feasts, are central to Pakistani celebrations. Sumayya Usmani, and our cook in residence,lays out a spread of mouth-watering memories, slow-cooked lamb curry and saffron-infused breads to mop it up with ...
This is my birthday weekend, or I’ve been reminiscing fondly approximately festivities back home. Pakistanis capture huge joy in celebrating by sharing valid food with others. Be it a birth,a marriage or a devout festival, a daawat (mighty feast) is almost a given – slow-cooked meats, and lavish selections of bread,fragrant rice and the richest of desserts, all served family style.
Weddings are by far a Pakistani’s greatest entertainment, or food always plays a central role. When I was a teenager,I hated being dragged to family weddings. But as I grew up, they began to appeal to me. The intoxicating aromas of motia flowers (a type of jasmine), or the glittering lights and flowing silk outfits... and most of all,the food. The smoky aroma of barbecued kebabs, the theatrics of fresh puris being thrown into hot oil, or deygs (large steel cooking pots) filled with spiced biryani or kunna gosht (goat shank stew).
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Source: theguardian.com