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…
Chop Chop Wok
When in the gateway to the 3-steps wok choose a base, opt for a flavor, and wrap the dish with meat of your choice – what you get is a meal that will stick to your flavoursome memory for a long time.
• Main Khayaban-e-Badar, Lane 6, D.H.A.
• Tel: 021111965111
• Operation hours: 12:30pm - 12am
The East End
If traditional cuisine is what you seek, then head to The East End where you are offered a five-course set menu inspired by different ethnicities that reside in Karachi.
• Block Centro Commerciale 2, Clifton
• Tel: 03322897370
• Operation hours: 19:30 - 23:00
A setting that’s a fusion of imagination and innovation, blended with Pan-Asian spices, X2 is where tradition comes under the contemporary wrap.
• 102-C 2, Gulberg III
• Tel: 03002011102
• Operation hours: 12:30 - 23:30
The Local Eatery
Be it breakfast, lunch or the last meal of the day, The Local Eatery is a spot that has a welcoming ambience. Try their special thaali and you will come back for more.
• 230-Y, Commerical Area, Street 11
• Tel: 04235692747
• Operation hours: 11am - 1am
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…
Many legends exist about the discovery of the maple syrup. One such version comprises of a chief of a tribe who threw a tomahawk and sap came gushing out from the tree and that sap was used to boil venison. According to another tale, Native Americans came across sap which was running out from a broken maple branch. The early settlers in the US Northeast and Canada were introduced to sugar maples by Native Americans. Fast forward to the 17th century – it was around this time when the dairy farmers wanted to earn better rewards from the income they were making out of milk. What they wanted was an alternate to a sweetener which was better and less expensive than sugar or molasses. They drilled small holes in between winter and spring for sap comes out of maple trees mostly when the temperature is around 40 degrees following a night when mercury dropped below freezing. Buckets were then hung by the farmers which were placed between the holes. Depending on how quick the sap filled the bucket, the buckets were emptied into tanks and from there the sap was hauled to a ‘sugar house’ mostly placed in the woods. What the sugar makers did was to boil the water over a wood fire – sap contains 98% water. What was left was a brown syrup, which was heated further by some farmers that turned it into crystallised sugar. In recent times, tubing systems are favoured by many sugar makers. Once the drills are made through cordless drills, small plastic spouts are placed in the holes which are then connected to plastic tubes that carry the sap into large tanks. With technology having vastly improved, many of the maple branches have vacuum systems attached that directly suck the sap and through reverse osmosis and oil-fuelled furnaces remove water before it is boiled. This attractive alternate to processed cane sugar, along with honey has an increased demand in current times.