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…
Looking forward to Italian, Mexican and Lebanese cuisine? Head to Rosati Bistro where comfort and class meets the art of cooking.
• B 12, KDA Scheme 1, 75900
• Tel: 02134376032
• Operation hours: 12:00 - 01:00
Necos Natural Store and Cafe
Be it breakfast, lunch, high tea or dinner, Necos has you sorted. Using organic ingredients as per availability, the café has been serving healthy food since 2010.
8C, Lane 1, Bukhari Commercial Area, • Phase 6, DHA. 75500
• Tel: 02135844517
• Operation hours: 08:00 - 23:00
Craving for authentic Chinese dishes? Wang Fu has inherited the traditional Chinese technique of matching ingredients and material processing to serve high quality, fresh meals.
• 112 Jinnah Avenue Blue Area Islamabad
• Tel: 0512348210
Divine ambience coupled with scrumptious and piquant food Caesar’s 8 offers a dining experience like no other. So may it be a casual hang out with friends or a formal outing, Caeser's 8 will not disappoint.
• Bank Plaza - Bank Al Habib (F11 Markaz)
• Tel: 0512228082-83
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…
Corn on the cob
In Old English ‘korn’ meant “grain”. If the meaning of the word the world over is considered, ‘corn’ means the cereal crop which is most dominant in a region, referring to any number of grains including rye, oats or wheat. It was first called as “Indian corn” in the United States till the 1800s after which, the adjective was dropped. In other parts of the world, corn is called ‘maize’ hailing its roots from Spanish maiz via the Taino mahiz. First cultivated 9,000 years ago in southern Mexico and Central America, corn is a time-old grain of the New World. When coffee was not very affordable, miser Americans would use parched corn as a coffee substitute. Meanwhile, the ashes of burned corncobs were not wasted but used for leavening agents. It was after the American Revolution that the settlers moved to the Ohio River Valley where the Northerners brought the Northern Flint while the Southerners brought the Southern Dent which gave birth to the Corn Belt Dent, the cross produced from the two, an ancestor of all corn grown in the US today. According to a 2009 study, scientists have come up with a wild ancestor of corn, namely a subspecies of teosinte, Zea mays ssp. parviglumis, native to the Central Balsas watershed in southwestern Mexico. In simpler terms, this type of grass holds no resemblance to the corn we know today. Corn that is eaten today can be in the following forms – dent, flint, flour, popcorn or sweet. Farmers suggest peeling back the husk to check the kernels is against the proper ear-choosing etiquettes. Keep in mind when you hit the fields, and happy popping!