Reviews

One month of daily rotis across six tawas, cooked on the same stove by the same hands. We scored each on heat spread, stickiness after 30 days, handle comfort, and price. No rating on this one — six products with different strengths don’t reduce to a single number. Read the picks instead. What we learned […]

A blind taste test of Pakistan’s two biggest masala brands, cooked side by side in identical pots with identical meat and rice. The result Closer than expected. Shan ran hotter and saltier; National was more aromatic and let the meat come through. Six of our ten tasters preferred National, but every one of them said […]

Five legendary spots, one very full morning. We ate nihari at each in a single sitting so the comparison was honest — same day, same appetite, same weather. How we judged Depth of the gravy, tenderness of the meat, quality of the nalli, and whether the heat built or just hit. Price and queue length […]

Which holds up better in a karahi without splitting? We cooked with both at high heat and watched what happened. Olpers held together longer under direct heat. Nurpur split earlier but tasted richer when added off the flame — so the answer depends entirely on when you add it.

Kasuri has been the most-talked-about opening in Lahore this year — a Punjabi kitchen that leans traditional but plates like fine dining. We visited twice, unannounced, and paid for our own meals. The room is the first thing that lands: warm brick, low brass light, and an open tandoor you can smell from the door. […]