A programme not to be missed. Limited space...first come, first served!

Balochistan is a land of many landscapes, topographies and therefore many cuisines.Nilofer Afridi Qazi has 'Food Mapped' Pakistani heritage recipes for several years. Her purpose is to document Pakistani culinary culture before many of the undocumented recipes disappear.

She will be giving us a little taste of the traditional Balochi dishes, like Washagai, a local snack filled with the fruits and nuts form in a fried or baked pouch; and Aash which is dish from the Hazara tribes, this also shows us the linkages with Afghanistan and the Central Asia- along with other dishes made with local favorites like “dodai” (bread), “kurt” (dried milk) and “Landi” ( dried meat).The session will end with a delicious and an unusual Shenai icecream which she has developed along with Chef Ammar Mumtaz. Shenai is a wild pistachio bean found exclusively in Balochistan and usually used as a chewing nut across the Northern Belt of Balochistan!

‘Culinary Tales from Balochistan’ that she has authored- is an endeavor to map the gastronomic traditions of the largest yet most sparsely populated province of Pakistan. In her book, Nilofer not only documents the various foods from this region of immense topographical, ethnic, and climatic diversity but also traces the origins, evolution, and recipes of the staple food items integral to the cultural and culinary fabric of various communities living in Balochistan including Baloch, Pashtun, Brahvi, Hazara, Makrani, Gwadari, Punjabi, Zoroastrian and many more. It is a passion project that this food blogger and documentary maker, and development practitioner took on during the pandemic !

Demonstrations and a taste of the delicious 'Iranian' cuisine, along with with its cultural history ...an opportunity not to be missed!

Iranian cooking is heir to no less than two and a half thousand years of saffron and rosewater-scented history. In many ways, Persian food is considered one of the world's most important and influential cuisines- the original mother cuisine!

The foods of the courts of ancient Persia (as Iran was called until the 1930s) included perfumed stews flavored with cinnamon, mint, and pomegranates; elaborate stuffed fruits and vegetables; and tender roasted meats — dishes that have influenced the cooking of countries as far-flung as India and Morocco...

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Join us for a taste of the delectable ‘HUNZAAI ' cuisine!

The mesmerizing Hunza Valley sits in the far north of Gilgit Baltistan, a mountainous territory of Pakistan filled

with many historical treasures and stunning scenery.

Living at elevations of over 2000 m, the people of Hunza

have their own unique traditions, languages, and cuisines.

The food in particular is rich in flavor and variety, and it is

totally different from anything you can find in other parts of the country.

Like all mornings in the valley we will also begin with Azoq -a crispy doughy delight served with tea, followed by a traditional chicken soup, Dawdoo, which is primarily served in winters. You will also be able to witness the preparation of Beef Mamtus, which are Hunzai dumplings. The main meal on the menu is Rabongshah, a meat dish with beans,served with rice and Hoi La Garma which is a hot spinach dish. This will be finally followed by a delicious dessert made from walnuts!

Mussarat-our presenter- hails from the heart of the valley and has a Masters in IR and training in Guest relations from Serena hotel. She is currently working in a Government school teaching the finer aspects of the Hunzaii culture & cuisine to her students !

Join us for a taste of the delicious Bohra community cuisine!

The Dawoodi Bohra Muslim community lives in over 40 countries- starting from Yemen moving to Indian Gujrat and then to various cities of Pakistan -mainly Karachi, Hyderabad and Rawalpindi.

The meal is served with a in a large round thaal (platter) with 8-10 people eating from it, mostly seated on the floor. The unique cuisine blends with local tastes, while retaining its Arabic, Mughlai and Gujrati flavours .

Traditionally,the meal starts with a pinch of salt to clear the gut, cleanse the palate and to help fight several diseases.
We have selected the most popular items for you to savour! Chicken Bohra Biryani, Naan / Kaari Chawal, Dum Qeema, Potato in green masala with different chutnies, Vegetable Dhokla, Qeema cutlets, Dum Qeema, Khaman Dhokla, Kheer Puri.
Some of these dishes will be demonstrated and others served along with a 'cultural' briefing by Munira and her husband Oowais who run Moni’s Food in Rawalpindi - catering to the their own community- and others that have an appreciation for this special cuisine!

An opportunity not to be missed!

'Because of the Chinese diaspora and historical power of the country, Chinese cuisine has profoundly influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates... '

Madame Wu Yanchun at her home kitchen- with spices brought from China - will demonstrate /present the truly authentic Chinese cuisine! The delicious menu representing the different regions of her country. will include: soup; fish, chicken, vegetables, beef dishes; noodles; and rice...

Join us for an exciting 'tasting' trip to Hungary- Mrs. Grafi & Dr. István GRAFJODI (serving as a Diplomat with the Hungarian Embassy, in Islamabad) have very kindly extended an invitation to share their rich heritage with us!

Hungarian food is a reflection of Hungary's continental climate.

Primarily a blend of Ottoman, Eastern , Central and Southern European influences over a base of traditional elements from Central Asia, the cuisine can be considered a melting pot-with a culinary base formed from its own, original Magyar background!

Traditional Hungarian dishes are primarily based on meats, vegetables (especially potatoes), fruits, bread, and dairy products, paprika and spices. For centuries, noodles have been central to the cuisine. The ever popular Goulash, is recognized as the quintessential Hungarian dish.Dishes like stuffed peppers, schnitzel, and cholent have gradually seeped into the mainstream thanks to the Ottoman and Austrian influences.

Also notable are the countless dessert dishes that originated in Austria-Hungary. They are served warm. The most common dessert in Hungary is 'Palacsinta' - a crepe-like unyeasted pancake rolled with fruit jam, cottage cheese, or cinnamon sugar...

Non- Members: For further information contact ASG Office: 051-2802343 Thursday- Saturday: 11 am- 2 pm

A rare opportunity - delicacies from the province of Sindh!

Sindhi cuisine -dating from the ancient 7000 year old civilization of Moen-Jo-Daro- has been influenced by Central Asian, Iranian & Mughal food traditions. Sindhi people are famous for their traditional food and hospitality.Todays menu will include: Koki - flat wheat bread stuffed with chopped onion, green chilies and coriander leaves; Sai bhaji: A vegetable dish with spinach, potato, tomato, carrots served with rice; Karhiji bhaji - prepared with lotus stem and vegetables; Saiyal Machi - a signature Sindhi dish of fish cooked in spices and pomegranate seeds; Sola - rice prepared in fish, meat or chicken with dil (soya), coriander leaves, green chilies, turmeric which gives it a unique taste and originates from the historic Thatta district. Dessert included is Malpura- sweet fried pancake topped with khoya and almonds... and to wash all this down, the famous delicious Thadhal - a drink made from almonds will be served!

Join us for a relaxing guided meditation by Sanniya Gul, who is an energy healer!

Meditation is an ancient practice that dates back thousands of years. It is a silent journey into the inner realms of your heart, soul, body and mind. With all the stress of modern day living the practice of meditation is beneficial for your physical, emotional and mental well- being.

A very special delicious vegetarian meal will be served to make you feel alive, with vibrant energy flowing through you!

Sanniya will be sharing her family recipes made with homemade “paneer” ( Cheese) eg: Almond infused paneer 'Koftas in tomato curry, Walnut Masti cheese, Shaljam Gulistan (an aromatic turnip dish), Toofani Razma (red bean curry), fresh organic salad and a special tea to cleanse the spirit & soul!

Sanniya Gul and Kashif Razi are co-founders of “Magical Floor”. A space for guided meditation, support groups and various groups for awareness building and giving back to the society. The café serves soulful food, fresh ginger tea, coffee and freshly made sandwiches and desserts.

'Palestinian' cuisine is a diffusion of the cultures of civilizations that settled in the region of Palestine, particularly during and after the Islamic era, beginning with the Arab Ummayad conquest, then the eventual Persian influenced Abbasids and ending with the strong influences of the Ottoman Turks.

Cooking styles vary, and types of cooking style and ingredients used are generally based on the climate and location of the particular region and on traditions. Falafel, hummus, the mussakhan, qedreh, maftoul, sumaghiyyeh are very popular and considered as 'Palestinian' dishes. 'Musakhan' is the national dish of Palestine and is a unique and flavorful Arabic dish made of sumac, olive oil, spiced chicken, red onions, and served on top of a huge flatbread. The dessert Kunafa originated from Nablus city is most popular. The olives and it’s oil are one of the best of this region...

This is a rare opportunity to taste some of these dishes on the very kind invitation of Madame Amal Rabaie spouse of Ambassador of Palestinian in Pakistan H.E. Ahmad Rabaie!

For 'foodies' an opportunity not to be missed!

The Dawoodi Bohra Muslim community lives in over 40 countries and blends local cuisines while retaining their Arabic, Mughlai and Gujrati sway. Their food reflects its influence from its early settlements in Yemen and the Indian subcontinent. Served with different items in a large round 'thaal' (platter) with 8-10 people eating from it, mostly seated on floor, it reflects community living! Traditionally, the meal starts with a pinch of salt to clear the gut, cleansing the palate and help fight several diseases.

We have selected the most popular items for the menu: Beef cutlets as a starter, Dhaba gosht as the main course, traditional Bohra chicken with chapati, daal chawal with mutton, and palida daal soup, lagan seekh made with minced beef and the delicious Malida dessert.

Some of these dishes will be demonstrated and others served along with cultural briefing by Munira’s Oowais who caters to her community, in addition to others with taste and appreciation for this very special cuisine.