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…
Keeping its standards in check since 1972, Mei Kong has been serving its loyal customers since the past few decades. The key to their success being delicious meals offered paired with a fine service.
• 32 Haider Road, Sadar Cantt.
• Tel: 0515566577, 0515566578
• Operation Hours: 12pm - 12am
Be it loopy or straight-cut, no one fry will be the same. To top the burst of flavour, Tornado Fries makes the spices come to life – choose from BBQ, Mayo Garlic, Mustard and cheddar or Thousand Islands to sate your desire for fast food.
• Tel: 03321977905; 03321977900
• Operation hours: 11:00 - 03:00
All those who want to munch on pizza’s made to perfection should try this eatery which offer a buttery crisp crust topped with a sauce that holds secrets to fine Italian taste.
• Khattak Plaza, University Road, Peshawar, 25001
• Tel: 0915704954, 03349086779
• Operation hours: 12:00 - 23:00
Thames Burger & Restaurant
Established in 1991 Thames Burger and Restaurant started off with continental cuisine and soon turned into a hub where people of Peshawar could dine and share a good laugh with their friends and family.
• Spogmay Plaza, University Road, University Town
• Tel: 0915702182
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…
Peking Duck Beijing Duck
Known by the name of its city, when in Beijing what is not be missed is this imperial delicacy. This royal dish holds its origins way back to the Yuan Dynasty (1206 - 1368). Served with thin crepe-like lotus leaf pancakes (heye bing), sweet noodle sauce (tianmianjiang) or hoisin sauce (haixianjiang), the Peking Duck is a mesh of succulence. What a master chef does when preparing it is to slice the freshly-roasted duck is to separate the skin from the meat which is followed by wrapping the meat in a pancake. A dish that was a part of the royal court menus, the earliest restaurant which offered the roast duck was the Bianyifang Restaurant during the Jiajing period (1522 - 1566). The eatery had a unique method to perfect the roast duck: hanging it from a hook in the ceiling of the oven and roasting it over burning wood. The secret to fine roasting was in the heated walls of the oven which were heated with sorghum stalks and then the duck was placed in the oven. The heat radiating off the walls is what prepared the duck to crisp and golden-brown perfection. It was a meal that was enjoyed by the elite classes in the Qianlong perid (1736 - 1796). Moving on to the 20th century, many restaurants opened up under the name of Bianyifang – there were about nine eateries serving under the name in 1926. It was in the 1960s that the original Bianyifang changed its name to Chongwenmen Roast Duck Restaurant but 19 years later it resumed its original name. It serves 20 trademark duck meals which include the four not-to-miss delicacies – pancreas, liver, and heart. To savour the dish, one needs to follow the three steps: with the help of chopsticks pick a slice of duck and dip it in soy paste; follow it with laying it on a think cake and add cucumbers and shallot; then wrap it in a pancake/ sheet cake. And as the bundle of taste unfolds, indulge in the finesse of the meal while it lasts.