A Double Treat

By Faizan Usmani | September 2020

It is always quite entertaining to flip through a coffee-table book that explores the food and beverages of a particular region or country. However, what makes this genre of books more enjoyable and exciting is the fact that such publications are mostly based on in-depth research and thus have the unique ability to highlight the culinary heritage of a region or country based on its history, distinctive culture and long traditions.

‘Dining Along the Indus’ is a recent addition to coffee-table literature. It contains a collection of recipes that primarily originated from the Indus Valley. This corroborates the fact that the book ‘Dining Along the Indus’, published by Nestlé Pakistan in collaboration with the Permanent Mission of Pakistan to the United Nations, is more than a cookbook aimed at newbie cooking enthusiasts.

Travelling along the length and breadth of the River Indus, one of the longest rivers in the world, the book is an outcome of a rigorous, years-long study, presenting the crème de la crème of foods that the Indus River, along with its many tributaries, has been providing to the people.

Springing from the foothills of the Himalayas and the Karakorams, the Indus River and its five tributaries together form the Indus Basin, which spans four countries - China, Afghanistan, India and Pakistan - and supports over 215 million people. From its source in the Tibetan plateau, the river runs a course through the Indian-occupied Kashmir towards Gilgit-Baltistan in Pakistan and then flows in a southerly direction along the entire length of Pakistan to fall into the Arabian Sea near Karachi.

‘Dining Along the Indus’ starts with a foreword from Dr. Maliha Lodhi, the former Permanent Representative of Pakistan to the UN. The book is divided into seven chapters, each focusing on different aspects of culinary heritage associated with the River Indus that still lives and breathes today with all its enticing aroma, tempting taste and flavours.

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