Browsing: ahad raza Mir

It begins, as all great culinary traditions do, in the kitchen: the smell of sizzling spices, the slow simmer of daal, the rhythmic clanking of steel spoons against karahi, and the soft puff of roti rising on the tawa. South Asian food has always been more than just nourishment; it is the language of home, the taste of tradition, and the warmth of belonging.