I bought the first book and I wasn't disappointed and I've now purchased this one and I'm not disappointed at all. I have actually tried one of the recipes which was "pomegranate, rose, and cardamom halva jelly" I don't normally like jelly but I tried this out and I have to say it tasted really really nice. The rose and cardamom wasn't too overpowering and it works so well. What I love about this book is that again it's showing Pakistani desserts some of them I already know of as it's made frequently in the house and some recipes I've heard of but haven't tried so I look forward to that. I especially look forward to trying Nan-e Nokhochi which is shortbread using chickpea flour which I have never experienced using when making cookies or biscuits. I look at this book and straight away I think of all those aromatic smells and tastes that I can remember in Pakistan, the fresh smell of fried jalebis, tasting freshly made gulab jamuns. You won't be disappointed purchasing this!
I'm lucky enough to have a huge number of cookbooks, and it's quite rare that I actually get so excited leafing through one as I did with this. Maybe it's the lure of the exotic to someone brought up on British puddings – saffron and cardamom in a Kashmiri rice pudding, fermented doughnuts in turmeric-infused syrup, rose water and pistachio honey caramels – or perhaps the evocative descriptions of the origins of the various recipes or the lovely photographs, particularly of the author's native Pakistan, but it truly thrilled me. There's a good mix of familiar ideas with a regional twist, like date and walnut milk fudge or semolina granola, and dishes that were completely new to me, like the wonderfully named elephant-ear pastries with ground pistachios and cardamom, plus fresh fruit chaats, buckwheat pancakes, homemade chapatis, curd cheese etc. I've already earmarked about half the book for testing (just hope I can find Hunza apricots somewhere nearby... even the name sounds delicious), and of the couple of things I've made so far, the semolina and carrot pudding and the carrot rice pudding (carrots being one of those things I tend to have around) both were fab, and very easy: no special ingredients, clearly explained etc. So, if you're curious about South Asian desserts and sweets, I reckon this book is the ideal introduction.
Excellent book. Don't believe the other reviewers who gave it a 1 star - they're jealous! This is a well researched and well put together book. The recipes are authentic Pakistani dishes with an interesting twist. Great book!
This is a beautifully put together cook book with easy to do recipes of a wide variety of Pakistani sweets and desserts. Really inspiring recipes, which are delicious to eat. I especially loved the stewed Hunza apricots, such a delicious flavour. The addition of the small stories of the author's memories of Pakistan and the beautiful photography brings this book to life and has made it pride of place on my bookshelf. A very exciting new voice on Pakistani cuisine.