Desserts

My Go-to Baked Biscoff Cheesecake with Cake Base

Apple Tart

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Hi! I'm Fatima, the writer behind Pots 'n Curries. I love reading (and writing) about the history of Pakistani cuisines, and preserving traditional recipes. Join me as I document my classic favourites, and some new innovations here.

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Cooking Popcorns in a traditional Pakistani way.

I’ve made countless omelettes and kebabs in these pans, reheated frozen parathas and naans for quick dinners, anda paratha and khagina in ramazan, made those crunchy samosas and rolls for everyday afternoon tea and the pouring rainy evenings, french fries for those late night cravings and almost everyday reheat my leftover salans and curries. Oh !! Not to forget the sizzling tarka’s that are best made in these old pans.

I am Fatima Ali, the face behind Pots n Curries.

Pound Cheese Cake Tart

Classification of Methi

Black Whole Mash ( Urad ) Daal cooked with Channay ke Daal