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Book

A Double Treat

By Faizan Usmani | September 2020

It is always quite entertaining to flip through a coffee-table book that explores the food and beverages of a particular region or country. However, what makes this genre of books more enjoyable and exciting is the fact that such publications are mostly based on in-depth research and thus have the unique ability to highlight the culinary heritage of a region or country based on its history, distinctive culture and long traditions.

‘Dining Along the Indus’ is a recent addition to coffee-table literature. It contains a collection of recipes that primarily originated from the Indus Valley. This corroborates the fact that the book ‘Dining Along the Indus’, published by Nestlé Pakistan in collaboration with the Permanent Mission of Pakistan to the United Nations, is more than a cookbook aimed at newbie cooking enthusiasts.

Travelling along the length and breadth of the River Indus, one of the longest rivers in the world, the book is an outcome of a rigorous, years-long study, presenting the crème de la crème of foods that the Indus River, along with its many tributaries, has been providing to the people.

Springing from the foothills of the Himalayas and the Karakorams, the Indus River and its five tributaries together form the Indus Basin, which spans four countries - China, Afghanistan, India and Pakistan - and supports over 215 million people. From its source in the Tibetan plateau, the river runs a course through the Indian-occupied Kashmir towards Gilgit-Baltistan in Pakistan and then flows in a southerly direction along the entire length of Pakistan to fall into the Arabian Sea near Karachi.

‘Dining Along the Indus’ starts with a foreword from Dr. Maliha Lodhi, the former Permanent Representative of Pakistan to the UN. The book is divided into seven chapters, each focusing on different aspects of culinary heritage associated with the River Indus that still lives and breathes today with all its enticing aroma, tempting taste and flavours.

Featuring Sindhi Biryani, Khichri and Kabuli Pulao, the first chapter ‘Grain of Life’ highlights the region’s most popular dishes that are based on rice as their main ingredient. The second chapter ‘Aromatic Curries,’ as the title suggests, features curry-based dishes, such as Daal Gosht, Nihari, Kunna, Paya and Haleem, the best in Pakistani cuisine. The third chapter ‘Meaty Extravagant’ highlights such popular meat dishes as Sajji, Lahori Fish, Chicken Tikka, Tandoori Lamb Chops, Takka Takk and Bihari Kabab. Titled ‘Glorious Harvest,’ the book’s fourth chapter covers a selection of vegetarian delights, from Bhagare Baingan and Surson Ka Saag to Mix Subzi. The fifth chapter ‘Crust & Crumb’ reveals such flour-based forms of ‘roti’ such as Sheermal, Kulcha, Aloo Paratha, Makai Ki Roti, Baqar Khani and Roghni Naan. The sixth chapter ‘Divine Desserts’ delineates the best of sweets and desserts, e.g. Kheer, Kulfi Falooda, Gulab Jamun, Gajar Ka Halwa, Multani Halwa and Zarda. The last chapter ‘Perfectly Poured’ features the country’s most popular beverages. You can have Doodh Pati, Meethi Lassi, Peshawari Qahwa, Shikanjbeen and Kashmiri Chai.

Along with delicious recipes, the book provides nutritional information about different food ingredients used in the recipes. Sharing his thoughts, Waqar Ahmad, Head of Corporate Affairs, Nestlé Pakistan, said, “With the promise of good food, good life, Nestlé with its broad portfolio of trusted and loved brands has been unlocking the power of food to enhance quality of life for everyone, today and for generations to come.”

“There are heart-warming traditions and rich flavours in every nook and corner of the country, and ‘Dining Along The Indus’ is a step towards highlighting some of them and bringing them forward for the world to experience and take pleasure in,” he added.

Showcasing the country’s culinary riches, ‘Dining Along the Indus’ by Nestlé Pakistan is a delicious read as it wonderfully promotes Pakistan as an ideal tourist destination for international travellers. At the same time, it depicts the country’s food as both a destination as well as a means for tourism.

Comprising a handpicked selection of palatable pictures and mouthwatering images, ‘Dining Along the Indus’ can be termed as a double treat for readers since it satiates both their reading appetite as well as caters to their hunger drive.

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