I don't know about you guys, but the summer is in full swing here in Oklahoma and it is sooooo hot! I know I should be drinking a lot more water than I am, so I wanted to try out a refreshing drink that gets more water in my system and Nimbu Paani is perfect for that! Jump to recipe Nimbu Paani, translates to lemon water and is a traditional summer drink found in India and Pakistan. It's a homemade lemonade which is sweet and tangy, but can also be salty and spiced! This drink is perfect for the hot weather as it is a thirst quencher, energizer and replenishes the salts in your body lost throu ..read more

This week I shared a recipe for a watermelon rind curry which got me thinking about other fruit and vegetable scraps that I'm throwing out which are perfectly edible! It's a win win, less food waste and these edible parts are often packed with nutrients too! Watermelon Rind Don't throw out the rind when you have watermelons this season. The rinds are edible, sweet and refreshing and can be pickled, cooked or eaten raw. Nutritional Benefits Source of citrulline (an amino acid that helps relax and dilate arteries which is good for blood pressure. Source of Vitamin C and B6 (keeps your immune sy ..read more

Khyber Pakhtunkhwa - The land of the Pashtuns, Pakistan's smallest province by land area but hosting unbelievably beautiful landscapes, drawing adventurers and explorers from all over . This is a weekly series in which I share some information about each of the regions in Pakistan and share a specialty recipe from the area. This week, we'll be concluding this series with Khyber Pakhtunkhwa. Location The province of Khyber Pakhtunkhwa, often abbreviated to KP or KPK, is located in the northwest of Pakistan. It borders Afghanistan, the Islamabad Capital Territory, the provinces of Punjab and Bal ..read more

Sai bhaji is known to be a staple in Sindhi homes. This popular dish is a combination of greens, vegetables and lentils making it a rich source of nutrition, very wholesome and warming. I’ve loved having this on cooler nights for dinner! The greens (sai) are namely spinach, dill, fenugreek (methi) and sorrel leaves (katta palak), the lentils are typically channa or moong daal, whilst the vegetables (bhaji) can be a mixture of seasonal veggies like potatoes, carrots, eggplant, okra. I think it’s a great way to use up left-over vegetables in your fridge! Jump to recipe I’m so glad to have found ..read more

Chikkar cholay is a much-loved street food found all over Punjab, typically eaten for breakfast or brunch, but it’s fantastic any time of the day! Chikkar is the word for mush or mud and cholay is the Punjabi word for chickpeas, so the name means mushy chickpeas, which is exactly what the dish is, a chickpea curry with a muddy, mushy consistency and color. I know that doesn’t sound the most appealing but just stay with me here because it’s delicious! Jump to recipe Chikkar cholay is very wholesome and warming since it’s made with warm spices such a cinnamon, cardamom, cumin and garam masala ..read more

I hope you all have been having a successful and enjoyable Veganuary! If you want to carry on and include more plant-based meals here on out, I've put together a list of recipes that I've tried and tested and use religiously, with some extra tips and suggestions from me. This list is by no means exhaustive and is in no particular order of preference! Links to the recipes are included on and below the images. 1. Cauliflower Tacos This recipe was recommended to me by a friend and my husband and I have loved it since! I have lost count how many times I've made these cauliflower tacos. It's a perf ..read more

I’ve mentioned on this blog a few times how my family come from Punjab in Pakistan. The recipes I share are mostly Punjabi family recipes and foods which I grew up with. Pakistan is made up of four provinces namely Punjab, Sindh, Balochistan, and Khyber Pakhtunkhwa, and federally administered territories such as Islamabad, Gilgit-Baltistan and Azad Jammu & Kashmir. I started this blog to develop plant-based Pakistani food, so it only makes sense for me to investigate and share some authentic foods from all over the country, not just the (Punjabi) ones I grew up with! So, I’d like to intr ..read more

Kabuli Pilau is a traditional rice dish cooked in a spiced stock and topped with cooked carrots, raisins, and nuts. Originating in Kabul, Afghanistan, this dish is extremely popular and commonly found all over Afghanistan and Pakistan, specifically Khyber Pakhtunkhwa following this week’s regional focus. This recipe is vegan and a simplified version of the traditional dish but gives all the all the warm spices, sweet flavors, and savory satisfaction that Kabuli Pilau needs! Jump to recipe Kabuli Pilau can be quite complicated to make with several steps of cooking but luckily many vendors and ..read more

Anyone who knows me knows I am a sucker for fries! I mainly wanted an air fryer so I could make my own fries at home, so here’s a recipe for air fryer sweet potato fries, seasoned with chaat masala for that extra kick! Jump to recipe I’ve been using this recipe by @myhealthydish whenever I make sweet potato fries but have switched out the ranch seasoning for chaat masala, of course! This recipe will ensure crispy sweet potato fries if you make sure to: cut the potatoes into thin sticks soak in water for at least an hour cornstarch will give the fries extra crunch make sure not to overload you ..read more

Balochistan is known as the meat capital of Pakistan, so finding a vegetarian/vegan specialty of the province was a little difficult! Nonetheless I came across Bolani/Pirki while researching food enjoyed in Balochistan and had to recreate! Jump to recipe Bolani or Pirki is a Hazaragi dish meaning from the Hazara people in Afghanistan and western Pakistan, specifically the Balochistan province. It is a flat bread filled with mashed potatoes, vegetables like spinach, leeks and spring onions and lightly seasoned. The dough is rolled into a disc, filled with the potato filling then folded over and ..read more