When it comes to food, Pakistanis love it and take it quite seriously. Whether it is simple eggs Benedict in breakfast, a family-friendly noon with delectable steak, or a full-scale daytime lunch with your buddies, eating options in the country seem to multiply every year. Here’s a guide to choose your next spot from the given variety of dishes, price ranges and varied timings…
Options – An Exotic Restaurant
Fun dining is what this eating spot has brought for the local denizens. Not only does one get fine Pakistani delicacies, but Lebanese, Iranian, Turkish, Chinese and fast food are all that this place has to offer. Options Coffee & More, Bakers & Delights and their signature catering is what the place has offers. While one dines, enjoy live singing, a theatre screen, gaming zone and much more which completes a pleasurable experience.
• Heights Plaza Garden, 54700
• Tel: 04235941909
• Operation hours: 12pm–12am
Want to dine in an exotic way? Head out to the Tree Lounge where munching on the sumptuous offerings you get to sip tea made by none other than the uber popular Arshad Khan also known as Chaiwala. Make sure to reserve before hitting the spot.
• WB Mall, 6C/3, Gulberg III (above Zong & Gourmet), Liberty Market Road
• Tel: 03428888733
• Operation hours: 12pm – 12am
Don’t want to spend a lot on your meal, meanwhile want to have desi? Rakaposhi is where you should be heading to. Be it their achari bhindi, or mix sabzi, when it comes to traditional dishes, they know how to make the taste buds roll. Have a sweet tooth? Go for the chana halwa.
• Shop #1, Lane 9, Seher Commercial, Phase 7, DHA
• Tel: 02135851742
• Operation hours: 11am – 11pm
If dressing up is not the theme of the day, then stop by this restaurant to enjoy a hearty meal. With good food and a mocktail bar, Tavern Grill is a fine stop to go with friends or family.
• Main Shaheed-E-Millat Road
• Tel: 02134381516
• Operation hours: 12pm – 12am
As George Bernard Shaw said, "There is no love sincerer than the love of food.”
Judging by the number of amazing cuisines out there, he was absolutely spot on. But ever wonder which are the tastiest of them all? MAG has cracked the curiosity and, every week, we will pick up a hot platter with foods which are worth travelling the world to gorge on. Feast your eyes and control your drooling, as here are the world's best foods…
When a young one throws tantrums to not eat, what many mommies call out to is the red sauce that is either resting on the dining tables or in the refrigerator. The dynamic red concoction which has just the right amount of sweet and savory with an amount of twang to it, the tomato ketchup is the hero of American condiments. About 97 per cent of American homes have their tables decorated with this ‘luxury’. But is it truly American? No. The Hokkien Chinese word, kê-tsiap, the name of a sauce derived from fermented fish is from where the term hails its name origins from. Back in the days, it was believd traders brought fish sauce from Vietnam to southeastern China. But there are many instances in history which shed light on different origins of the condiments name. In the late 17-18th century a recipe was published “Ketchup in Paste” by Richard Bradley which marked out “Bencoulin in the East-Indies” as the origin of ketchup. The Brits came across the red sauce in Southeast Asia and tried to replicate it. The ketchup of the past was not close to the one we have today. Many of the British recipes, when the Brits tried to copy the ketchup, included anchovies, walnuts, oysters and mushrooms to reproduce the Asian taste. This version was thin and of a darker shade and was used in meat, fish, soups and sauces – what it lacked all this time was one ingredient – tomatoes. The first recipe which included this chief ingredient was James Mease’s, along with spices, brandy but still missing out vinegar and sugar. Since the tomato growing season is short-lived, a problem surfaced – preservation of tomato pulp. All the producers who stored the product, the resulted sauce contained bacteria, spores, yeast and mould which made the French cookbook author, Pierre Blot to call commercial ketchup “filthy, decomposed and putrid”. To preserve the pulp, through research it was found that unsafe levels of preservatives, mostly coal tar, was being added to achieve the red colour along with sodium benzoate which prevented retarded spoilage. It was Dr. Harvey Washington Wiley who pointed out to maintain quality the ingredients needed to be handled carefully. Which lead to him partnering with Henry J. Heinz who first produced ketchup in 1876 coming up with a recipe that included ripe, red tomatoes that contain a natural preservative, pectin. Increasing the amount of vinegar reduced the risk of spoilage. In 1905 alone five million bottles of it were sold and recipes for the now commercial condiment were wiped out from cookbooks.