Desi Cooking Guides
Everything behind the recipes: spices, techniques and where to shop.
دیسی کھانا پکانے کی رہنمائی
ترکیبوں کے پیچھے کی ہر بات: مسالے، طریقے، اور خریداری کہاں کریں۔
Spices & substitutes Ingredient glossary Desi pantry abroad Halal meat cuts Halal shopping & labels Cooking techniques Pakistani food 101 Taste tests
98 articles in 8 sections
Guide to Desi Spices
What each spice does and what to use instead.
Ajwain (Carom Seeds): Uses and Substitutesاجوائن: استعمال اور متبادلAjwain is carom seed (ajowan). What it tastes like, how to use it in pakoras, paratha and fish, and the best ajwain substitutes in the UK and US: thyme.
Kalonji (Nigella Seeds) Guideکلونجی: مکمل رہنمائیKalonji is nigella seed, often mislabelled black onion seed or black cumin. How to use kalonji in naan, achar and sabzi, and what to use if you cannot find it.
Saunf (Fennel Seeds) in Desi Cookingدیسی کھانوں میں سونفHow to use saunf (fennel seeds) in Pakistani cooking: nihari masala, achar, qeema and after-meal mukhwas. Saunf in English, how much to use, and substitutes.
Methi Dana (Fenugreek Seeds)میتھی دانہHow to cook with methi dana (fenugreek seeds) without bitterness: how much to use in daal, kadhi and achar, methi seeds in English, and substitutes.
Kasuri Methi: What It Is and Substitutesقصوری میتھی: کیا ہے اور اس کے متبادلKasuri methi is dried fenugreek leaves from Kasur, Punjab. How to use it in karahi and butter chicken, and the best kasuri methi substitutes if you run out.
Amchur (Dry Mango Powder)امچور (سوکھے آم کا پاؤڈر)Amchur is dry mango powder, the sour spice in chaat masala, chana and samosa filling. How much to use, and the best amchur substitutes: lemon, tamarind, sumac.
Desi Ingredient Glossary
Ajwain is carom, kalonji is nigella: every ingredient in English, Urdu and Roman Urdu.
Pakistani Food Glossary for Beginnersنئے لوگوں کے لیے پاکستانی کھانوں کی لغتPakistani food names explained: salan, karahi, qorma, nihari, haleem, pulao, biryani, kebabs, breads, chaat and sweets, in English, Urdu and Roman Urdu.
Ajwain (Carom Seeds): Uses and Substitutesاجوائن: استعمال اور متبادلAjwain is carom seed (ajowan). What it tastes like, how to use it in pakoras, paratha and fish, and the best ajwain substitutes in the UK and US: thyme.
Desi Ingredient Names in English (A–Z)دیسی اجزا کے نام انگریزی میںUrdu ingredient names in English: atta, besan, khoya, makhana, sabudana, imli, gond and 100 more desi pantry items, with Roman Urdu and what to buy abroad.
Daal Names in English (Masoor, Moong, Mash…)دالوں کے نام انگریزی میںDaal names in English: masoor is red lentils, moong is mung beans, mash is urad, chana daal is split chickpeas. With Roman Urdu, soaking and cooking times.
Kalonji (Nigella Seeds) Guideکلونجی: مکمل رہنمائیKalonji is nigella seed, often mislabelled black onion seed or black cumin. How to use kalonji in naan, achar and sabzi, and what to use if you cannot find it.
Vegetable Names in Urdu and Englishسبزیوں کے نام اردو اور انگریزی میںVegetable names in Urdu and English: bhindi is okra, ghia is bottle gourd, tori is ridge gourd, arvi is taro, kamal kakri is lotus root. 40+ sabzi names.
Desi Pantry Guide for Living Abroad
What to keep in your cupboard, and what to use when you cannot find it.
Desi Ingredient Names in English (A–Z)دیسی اجزا کے نام انگریزی میںUrdu ingredient names in English: atta, besan, khoya, makhana, sabudana, imli, gond and 100 more desi pantry items, with Roman Urdu and what to buy abroad.
Pakistani Pantry Checklist for Living Abroadبیرونِ ملک پاکستانی باورچی خانے کی مکمل فہرستPakistani pantry list for living abroad: the spices, daals, flours, oils and fresh items a desi kitchen needs, in English, Urdu and Roman Urdu.
First Week Abroad: Desi Kitchen Starter Listبیرونِ ملک پہلا ہفتہ: دیسی کچن کی ابتدائی فہرستDesi student kitchen essentials for your first week abroad: the pans, 6 spices and groceries you need, plus a 7-day plan of easy Pakistani meals.
Supermarket Swaps for Desi Ingredientsدیسی اجزا کے سپر مارکیٹ والے متبادلDesi ingredient substitutes from a normal supermarket: what to use for khoya, paneer, malai, atta, imli, amchur, kewra, gur and more, with Roman Urdu names.
What Desi Ingredients to Pack from Pakistanپاکستان سے کون سی کھانے کی چیزیں ساتھ لے جائیںWhat food to bring from Pakistan: spices and packet masalas worth packing, what to buy abroad instead, and what customs usually bans, like meat and dairy.
Budget Desi Grocery Listکم بجٹ دیسی سودا سلف کی فہرستA budget desi grocery list for two people for a week, with cheap protein swaps and money-saving tips for Pakistani cooking abroad. English, Urdu and Roman Urdu.
Halal Meat Cuts Guide
Which cut to ask your butcher or supermarket for, dish by dish.
Lamb vs Mutton vs Goat Explainedلیمب، مٹن اور بکرا: فرق کیا ہے؟Lamb vs mutton vs goat: in Pakistan mutton means goat (bakra), but in the UK and US it means older sheep. Taste, cooking times and what to buy abroad.
Best Beef Cut for Nihariنہاری کے لیے بہترین گوشتThe best beef cut for nihari is bone-in shank (nalli): shin in the UK, beef shank in the US, plus marrow bones. Second choices, amounts and timings.
Best Meat Cut for Karahiکڑاہی کے لیے بہترین بوٹیBest meat cut for karahi: bone-in mutton or goat shoulder (dasti) cut small, whole chicken in karahi cut, or boneless beef chuck. UK and US names too.
Best Cut for Qorma (Korma)قورمے کے لیے بہترین بوٹیBest cut for korma (qorma): bone-in mutton shoulder and leg in large pieces, raan for shahi qorma, bone-in chicken thighs or beef chuck. UK and US names.
Best Mince for Seekh Kababسیخ کباب کے لیے بہترین قیمہBest mince for seekh kabab: beef or lamb with about 20% fat (80/20 in the US), minced twice. Why lean mince falls apart, plus chicken and shami mince.
Meat Cut Names in Urdu and Englishگوشت کی بوٹیوں کے نام اردو اور انگریزی میںMeat cut names in Urdu and English: raan is leg, dasti is shoulder, seena is brisket, nalli is shank, puth is back, champ is chops. What to ask for abroad.
Halal Shopping & Label Guide
How to read labels and certifier symbols. MyPakwan never certifies products; always check with the certifier.
How to Read Food Labels for Halalحلال کے لیے فوڈ لیبل کیسے پڑھیںHalal food label reading made simple: check the certifier logo, then gelatin, lard, alcohol, carmine, rennet and E-numbers. A checklist with Roman Urdu.
Gelatin and Halal: What to Checkجیلاٹن اور حلال: کیا دیکھیںIs gelatin halal? It depends on the source: pork, beef or fish. Where gelatin hides in sweets and yogurt, what labels say, and agar-agar (china grass) swaps.
E-Numbers Muslims Ask Aboutوہ ای نمبر جن کے بارے میں مسلمان پوچھتے ہیںE-numbers halal list: which additives can come from animals or alcohol, like E120, E441, E471, E542, E904 and E920, and which are plant-based.
Alcohol in Vanilla Extract: Alternativesونیلا ایکسٹریکٹ میں الکحل: متبادلPure vanilla extract is about 35% alcohol. Halal alternatives for baking: alcohol-free vanilla flavouring, vanilla powder, pods and desi essences.
Halal Certification Logos Explainedحلال سرٹیفکیشن لوگو کا مطلبHalal logos explained: what a certification mark means, how certifiers differ on stunning and machine slaughter, and how to check a logo is genuine.
Cheese and Rennet: What to Knowپنیر اور رینٹ: کیا جاننا ضروری ہےIs cheese halal? It depends on the rennet: animal, microbial or vegetable. Which cheeses use animal rennet, what vegetarian means, and paneer and whey.
Desi Cooking Techniques
Bhunna, tadka, dum and the other techniques behind great desi food.
Bhunna: The Technique Behind Every Salanبھوننا: ہر سالن کی بنیادHow to bhuna masala step by step: golden onions, ginger garlic, spices, tomatoes, then frying until the oil separates. Signs it is done and easy fixes.
Tadka (Baghaar) Explainedتڑکا (بگھار) کیسے لگائیںHow to do tadka (baghaar, chhonk): hot ghee, whole spices in the right order, garlic to golden, then pour over daal, raita or kadhi. Which tadka for which dish.
Dum Cooking at Homeگھر پر دم کیسے دیںHow to dum biryani at home: seal with foil or dough, put a tawa underneath and cook on the lowest heat 15 to 20 minutes, or in the oven at 150 °C.
Dhuwan (Coal Smoke) Indoors, Safelyگھر کے اندر دھواں (دھونگار) محفوظ طریقے سےHow to give dhuwan (dhungar) to food: a hot coal in a foil cup, a few drops of ghee, cover 2 to 3 minutes. Carbon monoxide and smoke alarm safety.
Marinating Meat: How Long Is Too Long?گوشت کو کتنی دیر میرینیٹ کریں؟How long to marinate chicken in yogurt: at least 2 hours, best overnight, no more than 24. Times for mutton, beef and fish, and why papaya needs care.
Layering Biryani Like a Proبریانی کی تہیں کیسے لگائیںHow to layer biryani: boil rice to 70 to 80%, ghee at the base, rice, meat masala, rice, then fried onions, mint, saffron and ghee. Mistakes to avoid.
Pakistani Food 101
New to Pakistani food? Start here.
Pakistani vs Indian Food: Key Differencesپاکستانی اور بھارتی کھانوں میں فرقPakistani vs Indian food: more meat and beef, wheat over rice, fewer vegetarian dishes, more black pepper, less coconut. What is shared and what differs.
What to Order at a Pakistani Restaurantپاکستانی ریستوران میں کیا منگوائیںWhat to order at a Pakistani restaurant: chicken karahi, seekh kebabs, biryani, nihari, naan and lassi, plus mild picks and sharing tips.
Pakistani Food Glossary for Beginnersنئے لوگوں کے لیے پاکستانی کھانوں کی لغتPakistani food names explained: salan, karahi, qorma, nihari, haleem, pulao, biryani, kebabs, breads, chaat and sweets, in English, Urdu and Roman Urdu.
What Is Nihari?نہاری کیا ہے؟What is nihari? A slow-cooked beef shank stew from old Delhi, now a Pakistani classic eaten for breakfast with naan. History, taste and how to eat it.
What Is Haleem?حلیم کیا ہے؟What is haleem? A slow-cooked porridge of meat, wheat, barley and lentils, beaten smooth and topped with fried onions and lemon. History and how to eat it.
Cooking for Your Desi In-Lawsدیسی سسرال والوں کے لیے کھانا پکاناCooking for your desi in-laws: a safe menu, what to make ahead, how to serve, little things that impress, and how to take feedback gracefully.
Desi Product Buying Guides & Taste Tests
What separates a good product from a poor one, and a scorecard to run your own side-by-side test. Hands-on results are added as we run them.
Frozen Parathas: How to Choose the Bestفروزن پراٹھے: بہترین کیسے چنیںHow to choose the best frozen paratha: layers, fat type, salt, size and price per piece, plus a scorecard to test brands side by side at home.
Packet Biryani Masalas: How to Chooseپیکٹ والا بریانی مسالہ: کیسے چنیںHow to choose the best packet biryani masala: salt and chilli levels, whole spices, MSG and colour, how much to use, and a scorecard to compare.
Packet Karahi Masalas: How to Chooseپیکٹ والا کڑاہی مسالہ: کیسے چنیںHow to choose a karahi masala packet: salt, crushed chilli, coriander and cumin, kasuri methi, and when fresh tomatoes and ginger beat any packet.
Frozen Samosas: How to Chooseفروزن سموسے: کیسے چنیںHow to choose the best frozen samosas: pastry, filling, spice, fat and salt, how they air-fry, and a scorecard for a side-by-side test at home.
Frozen Kebabs: How to Chooseفروزن کباب: کیسے چنیںHow to choose the best frozen seekh and shami kebabs: meat percentage, fillers, salt and texture, how to cook them, and a scorecard to compare.
Basmati Rice: How to Chooseباسمتی چاول: کیسے چنیںHow to choose the best basmati rice: aged rice, grain length, broken grains, 1121 vs Super Kernel, and a simple home test of length and aroma.
Start hereیہاں سے شروع کریں
New to cooking Pakistani food, or cooking it far from home? Start with the desi spice starter kit, then use the spice guides whenever a recipe names something you cannot find. Each guide gives the English, Urdu and Roman Urdu names and the best substitute.
پاکستانی کھانا پکانا نیا ہے، یا گھر سے دور پکا رہے ہیں؟ دیسی مسالوں کی ابتدائی کٹ سے شروع کریں، پھر جب کوئی ترکیب ایسی چیز مانگے جو نہ ملے تو مسالوں کی رہنمائی دیکھیں۔ ہر رہنمائی انگریزی، اردو اور رومن اردو نام اور بہترین متبادل بتاتی ہے۔
Questions people askعام سوالات
What can I use instead of a spice I cannot find?
Each spice guide lists the best substitutes and how much to use.
جو مسالہ نہ ملے اس کی جگہ کیا استعمال کریں؟
ہر مسالے کی رہنمائی میں بہترین متبادل اور مقدار دی گئی ہے۔
Helpful nextمزید مددگار صفحات
Not sure what to cook?
Tick the ingredients you have and MyPakwan suggests a recipe, in English, Urdu or Roman Urdu.
What to cook?