Pakistan: Recipes and Stories from Home Kitchens, Restaurants, and Roadside Stands

Author Maryam Jillani reminds us that Pakistan, which is situated between Afghanistan, China, India, and Iran, has long been a conduit not only of trade, but of cuisines. She writes about nanhkatai, a shortbread popular across Bangladesh, India, and Pakistan; Punjabi chicken with chickpeas; and the Afghan-style fried eggplant in yogurt (which I made and is excellent). Jillani’s book is a reminder that every cuisine is interconnected, and that the most interesting dishes often emerge when they overlap.