From the recipe blog
Our buyers cook. Here is what they cook — and what they cook it on.
Cooked thousands of times across our five stores' staff lunches. Three rules: don't crowd the karahi, the tomato must hiss before the chicken goes in, and you finish with green chilli and ginger off the heat.
Twenty minutes from a cold hob to dinner. The right pan matters more than the right pasta — sloped sides keep the sauce on the noodles and not on the floor.
Doodh patti — milk tea with no water. The scaffolding of a Pakistani office. Get the kettle right and everything else is technique.
After eight years of selling knives, here's what we'd tell our own family. You don't need three knives — you need one good one, kept sharp. Plus how to choose between a Wüsthof and a KitKraft Heritage when the price gap is 8×.