Pakistani & British home cooking
Family recipes, British-kitchen adaptations and the cooking knowledge people often forget to put in the recipe – properly explained and made repeatable.
Lobia, qeema, dal, parathas, the odd Sunday roast – and an explanation of what “bhoono until done” is actually supposed to mean.
Latest recipe
A homestyle Pakistani dish of minced meat and potatoes cooked with red onions, tomato, yoghurt and simple spices until the qeema is savoury, the potatoes are tender and the finished dish is moist rather than saucy.
My Lahore-style safed lobia: tender black-eyed peas cooked with red onions, tomato and simple spices. Mild, comforting and made for roti or rice.
Pakistani home cooking is full of instructions that make perfect sense if you grew up watching somebody cook: bhoono it properly, add enough water, cook until done. Nubeals Cooking writes those bits down – what they mean, what they look like, and why they work.
Why Nubeals Cooking is differentFeatured explanation
It’s more than sautéing. Here’s what you’re actually trying to achieve.
Read the explanation
Hello, I'm Billie
British-Pakistani home cook writing down the food he actually makes – with the unwritten bits written down.
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