We Need To Talk About Pakistani Cuisine

Despite being home to one of the largest diasporas in the world, shaped by centuries of migration, trade, and shared borders, Pakistani food remains poorly understood. But that may be starting to change.

Join us for a conversation with Maryam Jillani, author of the cookbook Pakistan; Pervaiz Shallwani, Senior Writer and Editor at Bon Appétit; and Zainab Shah, food writer and contributor to New York Times Cooking, as they discuss the longstanding struggle to define and represent Pakistani cuisine in the U.S., the cultural shift currently underway, and what the future might hold.